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31 January, 2010

Sourdough Pumpernickel

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Here we are at bread No. 34 in The Bread Baker’s Apprentice, Sourdough Pumpernickel. The header image is the same as the prevous entry since it features both the lighter New York Deli and the Pumpernickel breads. These are what we should be hoping to see once we’re done baking. This was a pretty simple bread,
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24 January, 2010

BBAC No. 30: Basic Sourdough Bread

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First, an admission. I made and photographed this bread around Dec 10th but it’s now Jan 23rd so I’ve held off posting for well over a month. Why? A few reasons: Holiday season, other breads wanting to get made, getting a wee bit “done” with the challenge, among others. But now it’s time to try
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15 November, 2009

Potato Rosemary Bread, redux

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If you ever want to make your house smell absolutely awesome, make this bread. Even during the dough building process, this was absolutely wonderful. While baking, it’s to die for. And that’s just the aroma. This is my second run at this bread, the first happening a fair while back, before I got into the
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10 October, 2009

Pane Siciliano

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Our second Italian bread in The Bread Baker’s Apprentice, Pane Siciliano is recipe #23 in the BBA Challenge. New in the process is the use of semolina flour, a flour made of durum wheat which is often used in making pasta. It is a slightly gritty flour and has that distinct yellow cast to it
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7 October, 2009

Pain de Campagne

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Pain Campagne (Country Bread) is recipe number  22 in The Bread Baker’s Apprentice and we’re now past the halfway mark in the full 43-recipe BBA Challenge. Despite the disappointment of the previous bread, Pain a l’Ancienne, I was looking forward to making this one because it involved some fancy cuttin’ and shapin’ and the techiques
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