Category Archives: BBA Challenge

Potato Rosemary Bread, redux

63-_PotRose-headIf 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 whole documenting step-by-step thing. You can read that older post here.

I’ve also skipped ahead a few breads as far as The Bread Baker’s Apprentice Challenge goes; no big impressive reason except I had some extra mashed potatoes from dinner yesterday and decided to just hop over Poolish Baguettes #26 and Portuguese Sweet Bread #27. We’ll get to those next.

So let’s get the show on the road here…

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Pane Siciliano

001-Pane_Siciliano-headerOur 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 you can see in your standard spaghetti and which adds not just colour but extra aroma and flavour, says Mr Reinhart. This is an enriched bread, having the addition of a little olive oil and honey.

I’m looking forward to the final product to see how this works out.

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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 we’d learn about here were more on the presentation. The bread itsef still looked interesting. And I’ll say right away that this one did not come out badly.

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Pain a l’Ancienne or Giant Grissini?

67-PainAncIntroThis one was not so good. So I won’t spend a lot of time on the details.  Suffice it to say there were enough problems with the finished product and the process that it’s not a type of bread I’d be open to revisiting any tine soon.

So, as always, a quick look at the mis en place…

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Twisting it up: Marbled Rye

71-MarbleRyeHead Yeah!! Rye bread!

Here we are at recipe #19 in The Bread Baker’s Apprentice Challenge and finally into my fave type of bread. Rye breads are flavourful, strong breads with distinct character that can stand up to almost any combination of bread and food, from cheese to soups to basic spreads, without being beaten down. Even with that, there are still many different varieties that allow for a certain amount of nuance in the flavour as well as texture.

So I was looking forward to making this one, even tough I’d just finished making a couple of loaves of the Back Home Bakery’s Sour Rye last week. But its pretty much all gone now. Time for a new loaf — or two in this case as Reinhart mentions this recipe makes 2 or 4 loaves. This is also a recipe that can be made in just one day so that’s a bonus as well. Mixing two colours of the same dough will offer a nice visual too.

I’m up for it, so let’s go!

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Light Whole Wheat Sandwich Bread

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Here we are at The Bread Baker’s Apprentice Challenge recipe #18. Wow, we’re almost half way! This time, were’ making what is  expected to be a more typical sandwich bread, what your basic sliced white bread from the grocery store should be like. Except much tastier, of course and without all the chemical preservatives.

Personally, fluffy bread like this isn’t my fave but it is the sort of bread Punkin likes so hopefully, this will be “the” home-made bread when something to replace the store-bought  “bailed fog” (his term, not mine!) is called for. We’ll see.

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Lavash Crackers

LavEntryShotAh, crackers. Simple, straight forward snacking yumminess.

I had done these previously, long before The Bread Baker’s Apprentice Challenge came about. At that time, I thought they were pretty good and, for crackers, totally snack-a-licious. So I was interested to see how these would turn out now that I have a little more bread baking experience under my belt.

I went into this without any real idea what toppings I’d end up using, although I’d toyed with cheese and hot peppers – we have Jalapeño and Scotch Bonnets from the garden so that seemed tempting. But then I wanted to have several flavours and to add cheese and peppers, I’d need to add them into the dough instead of just sprinlikng on top. So without a solid final plan (yeah, this is really living on the edge!) I fired everything up. I would just raid the spice cupboard and pick out some favourite spices, herbs and mixes.

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