Tag : Peter Reinhart

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11 November, 2009

Pizza Napoletana

Comments : 7 Posted in : Sourdough Breads on by : Paul
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Pizza! 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
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7 October, 2009

Pain de Campagne

Comments : 7 Posted in : BBA Challenge, Yeast Breads on by : Paul
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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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1 October, 2009

Pain a l’Ancienne or Giant Grissini?

Comments : 13 Posted in : BBA Challenge, Yeast Breads on by : Paul
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This 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
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20 September, 2009

Twisting it up: Marbled Rye

Comments : 8 Posted in : BBA Challenge, Rye Breads, Yeast Breads on by : Paul
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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.
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