Casatiello Bread for #BBA Challenge

Nearly didn't make it into the bread
Nearly didn't make it into the bread

I went out and bought the “special” ingredients needed for this Casatiello, an Italian “cousin” of the eggy French brioche and the fifth recipe in The Bread Baker’s Apprentice Challenge. The 200 gram of Calabrese salami and the 250 gram chunk of Provolone cheese cost $12. Yipes, I thought, this had better be damn good bread.

Just as a test I had a few crackers with the cheese and salami, you know, just to make sure this was a good combo. Good thing we only had a couple crackers left or there would have been nothing remaining of the salami and cheese for the bread. Also gave a test cracker to my other half. Turns out spicy deli meats are not a favourite at all; now I know the salami’s all mine. Muahahaha! And so is the bread. OK, I cut the recipe in half then: one loaf should be plenty for lil ol’ me. Darn, now I’ll have all this spare salami and cheese. What ever shall I do?

I immediately put “Crackers” on the shopping list.

OK, let’s get this show on the road and see what we  end up with since we know the “featured ingredients” are awesome. Continue reading “Casatiello Bread for #BBA Challenge”

Brioche: a quasi-fail (#bba)

Sometimes you think you’re doing the right thing but it turns out you’re not.

This was one of those times.

Although, in reality, it’s a small problem and nothing that can’t be resolved by EATING THE EVIDENCE. Still, it would have been nice to get it a little closer to “right”. Woe is me. Let me tell you what happened…

I decided to give bread #4 in The Bread Baker’s Apprentice Challenge a go yesterday and of course (since you already know what the post title is) it was Brioche. There are three variations of it to choose from and I went with Rich Man’s version. This one  has a whole whopping pound of butter in it, vs the Middle Class and Poor Man’s versions with a half and a quarter pound of butter, respectively.

So let’s follow along the process.

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As you can see, the ingredient list isn’t exactly strange. Except that we’re not using just a little bit of that butter, we’re using the WHOLE thing. The recipe indicates that, in baker’s percentage, this loaf is 87.7% butter in the end. In case you’re thinking that means it’s 3% other things, allow me to explain in a little more detail.

Continue reading “Brioche: a quasi-fail (#bba)”

#BBA Challenge No. 3: Bagel love

img_0021-1Here we go, Reinhart’s Bagel recipe from The Bread Baker’s Apprentice, Challenge #3:

Since I’ve got a pattern going so far, let’s keep at it: Step-By-Step snaps of the whole process. And I’ll try to keep this going until, well, until I don’t. I have to say it’s not exactly the easiest thing to set up a small photo studio in the even smaller kitchen and it needs a little planning. This may not always be possible. Today, it is.

So first sep: The sponge…

This is simply a bit of yeast, about half the total flour and 2.5c of warm water. It’s mixed up and left to bubble up for a couple of hours. Since it’s likely you’ve seen flour and water together before, I skipped the before picture and went straight to the exciting “all mixed” snap.

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After this, the sponge bowl got covered with one of the handy dollar store showercaps and set asisde to do it’s yeasty, spongy stuff while I went ahead and Continue reading “#BBA Challenge No. 3: Bagel love”

Artos: #BBA Challenge Bread No. 2

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Recipe number two in the The Bread Baker’s Apprentice Challenge series is “Artos: Greek Celebration Breads“. In the preamble, Peter Reinhart tells how this is a holiday and festival bread that cover multiple variations.

The basic recipe is easily turned into “Christpsomos”, a Christmas loaf, by the simple additions of raisins, cranberries and walnuts or into “Lambropsomo”, an Easter loaf, by adding raisins, dried apricots and almond slivers a, braiding and nestling red-dyed hard boiled eggs. There are numerous local and not-so-local variations on this basic spiced bread.

I went with the christopsomos version since I did happen to have raising and cranberries, although I passed on the walnuts since we’re not big fans here.

So here we go, the step-by-step evolution of my first Artos bread…

Continue reading “Artos: #BBA Challenge Bread No. 2”

Anadama Two Two – #BBA

Since the first loaf in The Bread Baker’s Apprentice Challenge, blogged recently, was such a success, I decided that I’d give the recipe another go and this time keep track of the process with step-by-step pics.

It again proved to be a rather simple, straight forward loaf with little in the way of “tricky bits”. It does span several hours but as with most breads, that time is simply letting the dough rest or proof and it’s not time you need to babysit it.

So if you’re up to a play-by-play with photographic documentation, let’s get started.

The first step which I have no pics of (I’m sure you can picture it quite well in your heads) was to soak the coarse cornmeal for 12 hours. So I got my little bowl, my warm water and cornmeal and went to town. Ok, I just poured them in the bowl and covered. Not exciting. Fast forward to the next morning…

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The next stage is to create the preferment, although I think technically this doesn’t qualify as it has the cornmeal in it, Regardless, I tossed the cornmeal mush into the bowl with about half the flour, instant yeast and a little more water.

Continue reading “Anadama Two Two – #BBA”