Tag Archives: Peter Reinhart

Roasted Onion & Asiago Cheese Miche

Here it is, the final bread in Peter Reinhart’s The Bread Baker’s Apprentice and also the last bread in the BBA Challenge which began back in May of 2009. Is it really almost a year ago? Wow. Well, about 43 weeks in all since the idea was to make one bread every week and this is bread #43. Granted, I did NOT make every single recipe, a few were for certain not going to be enjoyed in our household and it was better to skip than to throw away a partially eaten loaf. Still, the bulk of them were done and we’ve found some nice breads as well as a couple of duds we’ll not be getting back to.

None the less, we’re now looking at making another cheesy bread, this time a three day extravaganza, according to the book. Day one: mix the sourdough sponge and allow to proof for 8 hours. The mixing part took about 4 minutes so this isn’t exactly a difficult or time consuming step. The sponge is basically just sourdough starter, water and flour. I made this up very early in the morning and had it proofed 8 hours later that day. Here the recipe says to chill it until tomorrow, then let it sit an hour to warm back up. I decided to skip that chilling part since the dough was going to again chill overnight in the final proof stage so flavour development would still occur while I shaved a day off the full run. Since this is a heavily cheesed and onioned loaf, I don’t think the dough flavour will suffer.

So later that same day, I’ve got my ingredients ready and I’m heading into step two, mixing the dough and bulk proofing.

Day two is supposed to be preparing the roasted onions then mixing the dough and refrigerating overnight. Day three  is finishing the loaf’s toppings, final proofing and baking in the hearth oven.

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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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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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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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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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