Tag Archives: #BBA

Potato, Cheddar & Chives Bread

Here we are at the 42nd recipe in Peter Reinhart’s The Bread Baker’s Apprentice with only one more to go in the BBA Challenge. This is, I’m hoping, a good counterbalance to the previous White Bread that was a bit lackluster and will help to close up the Challenge with a bit of a bang.

This recipe, as well as the next and final one, is a cheese laden bread and looks to have definite character. This is not bread for peanut butter and jam sandwiches – well, maybe it is – but will decidedly want to be paired with more robust spreads and topping such as deli meats or served with a stew.

This is an enriched bread and takes only one day to make, as long as you’ve got your sourdough starter ready. I fed my starter early in the morning and, using the excess, built up the required 300g in one go; it was ready to go in just a couple of hours.

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BBA White Bread

White bread. “Bailed fog”. Home version of Wonder Bread. Basically, the antithesis of flavourful, textured and nuanced artisanal breads. Enriched soft bread, thin of crust, fluffy and unexceptional of crumb. Had to get to this at some point, right?

OK, so sliced white bread is not entirely “evil” after all, it’s the standard backdrop for grilled cheese sammidges, open faced hot turkey sandwich and the like. To be honest, I don’t “hate” white sliced bread, I simply don’t find it very interesting, it’s mostly flavourless unless it gets toasted, it’s basically just an uninteresting thing to put other things onto. It’s got little character save for it having “no character” and really doesn’t bring anyhing particularly notable to the table. It’s only filler or background, to put it simply, it doesn’t step anywhere near the front of the stage.

This home made version, on the other hand, is going to have less unpronounceable words than the bagged variety (sodium stearoyl-2-lactylate or calcium propionate, anyone?). And it’s as close to Punkin’s favoured sliced bread as we will get… we hope. Continue reading

Sourdough Pumpernickel

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, all in all, nothing terribly tricky or fancy to do, the most unusual thing here is the use of cocoa powder to boost the dark colour of the bread. Otherwise, there’s nothing in the process we haven’t already done many times. So let’s have a go at this 10th-to-last recipe in this BBA Challenge.

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New York Deli Rye

And here we are at the first of several Sourdough Rye breads in The Bread Baker’s Apprentice, bread number 31 of the BBA Challenge.

This one seems intriguing as it’s not simply a rye bread, not even a rye and caraway bread but a rye, caraway and onion bread. The pressure on this one coming out well is high as I was a little disappointd in the previous Basic Sourdough. That was a good brad but didn’t really fare well compared to the Hamelman Vermont Sourdough. So this New York Deli Rye had  to pick up the batton and go the distance. Did it? Let’s see…

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BBAC No. 30: Basic Sourdough Bread

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 and get back into the groove, especially since we’re now into the Sourdough section of The Bread Baker’s Apprentice which I was probably most excited to get to during this Challenge. So yes, this is really an “old” post that I’m simply finally getting around to writing up.

Hopefully, I’ll be able to get around to the next several breads in the Sourdough section in a more timely fashion.

So let’s get this show on the road then.

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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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Pizza Napoletana

16-_Pizza_Nap-HeaderPizza! A regular treat for most North Americans, whether by the slice at the authentic Italian place or delivered from the mega chain outlet. Peter Reinhart gives us, for bread number 25 in The Bread Baker’s Apprentice Challenge, his version of Pizza Napoletana which he describes as a thin crust with, preferably less ingredients so that the bread experience is not overwhelmed by gargantuous amounts of toppings. “Keep it simple” is the motto here. A simple sauce, two or three cheeses, maybe a little pesto smeared on the dough or perhaps a white sauce and some fine herbs, crowned with one or two high quality toppings and you’re good to go.

Our standard Pizza Night order is tomato sauce, cheese (some mid-quality commercial mozzarella is what they put on), mushrooms, black olives (or sometimes onions) finishing with pepperoni (right half) and Italian sausage (left half). We deviate a little now and again but this is our “usual”. So I figure for this home-made pizza I’d do a little switch-up and try something new.

But before we can get to that part, of course, we need to prepare the dough for the pizza shell. Since this dough is noted as best chilled overnight, I have time to get to the store tomorrow and see what ingredients might inspire for toppings.

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