Tag Archives: Peter Reinhart

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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Pane Italiano: Molto Delizioso

ItalIntroHere we are with Italian Bread, recipe #15 in The Bread Baker’s Apprentice Challenge. (And no, I won’t butcher the Italian language for this one any more than I just did.)

This recipe was pretty much a repeat of the French bread I made two weeks back so the steps along the way are nearly identical. The most obvious difference is the shape – the French bread was a baguette and this is a batard. There’s also sugar, malt and oil in the ingredient list where the French bread was strictly flour, salt yeast and water. The process itself, otherwise, was pretty much the same so as easy as the French bread was, so is this.

Let’s have a look at that.

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Le Pain Français du #BBA

FrenchBBA-SneakPicBonjour et salut à tous! La recette d’aujourd’hui est un pain français du livre «The Bread Baker’s Apprentice» par le boulanger célèbre, Monsieur Peter Reinhart.

And that’s all the French I’ll force you to suffer through for now. So yes, today is French Bread day in the BBA Challenge and dare I say, “it’s about time!”. Not because the other breads so far have been bad but because I’ve rather been looking forward to this one for a while.

Although my extended stay in Paris was a couple decades back, one of the very best things (although there were many) was being able to get up in the morning, go around the corner this way or down the street a bit that way, and hit a bakery to pick up a still warm fresh baguette, perhaps some almond croissants, then head back to the apartment and consume it with some strawberry jam and crème fraîche (yum!! Rather like Devonshire cream) along with a hot cup of coffee while looking out onto the bustle of Boulevard de Rochechouart.

This experience is simply not doable back here in North America as there aren’t bakeries in almost any neigbourhood and even when there happens to be one, it’s simply not a habit here to get bread for the meal and expect to go out again next time for the next loaf, warm off the shelf. No, we may pick up a loaf at the local grocery store that we don’t expect to get into for hours if not days, the quality simply isn’t the same in these factory-produced breads.

So getting to this particular loaf is giving me hope of getting a little bit of that ‘plaisir’ back, and maybe reliving a little bit of that Paris experience. You can probably tell I haven’t made this yet (I write the blog up halfway while waiting for things to proof or bake) so I don’t know how it will turn out.

Let’s get going and see, non?

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