Tag Archives: Peter Reinhart

Focaccia!

Welcome back, dedicated followers, first timers and anyone else who’s just stumbling on this little blog! Today’s post is going to look at my first time try at Focaccia, The Bread Baker’s Apprentice Challenge recipe, where a whole whack of people are systematically going through each recipe in Peter Reinhart’s book as a personal challenge and to try out lots of recipes they may not ever have attempted otherwise.

With summer being half over already, we’re now at recipe #13 out of 43 total. Those who are keeping track of such things may note I’ve hopped over a couple of recipes in the list, particularly the last one which was English Muffins. The only reason I skipped that one is that I had a bunch of extra starter (“excess” starter I’d actually been feeding) and I wanted to use it up. I happen to come across Mike Avery’s English Muffin Loaf recipe which uses Sourdough, so I made two loaves of that. Totally didn’t click English Muffins was one of the next Challenges. They were similar, so I’ll just assume my batch counts. You can read that officially non #BBA post here.

Anyway… enough of that, let’s look at Focaccia. This is a very simple bread, based on number of ingredients:

Focaccia1

A short list of ingredients for this one! Continue reading

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

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.

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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…

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Bread Baker’s Apprentice Challenge #BBA

PinchMySalt, a.k.a. Nicole of the (yummy and gorgeous) PinchMySalt blog, has set up a challenge that will surely prove tobe a ton of fun and very educational. She’s invited people, novice or otherwise, to join in and do all the recipes in the great Peter Reinhart book The Bread Baker’s Apprentice (Click the link or cover below to get your copy.)

The goal is to go through each recipe, in order (which happens to be mainly alphabetical) until you’ve done them all. A quick count and I get about 43 recipes in there – probably a little more if you include the small variations suggested. So if you’re like me and do a loaf or two on weekends, this means it will take the better part of a year, or a tad over 10 months, to get through the whole lot.

Now that seems like a lot of bread but if you think of it, it’s also going to get you to step off the “comfortable few recipes” track and not only try others you may not have felt confident making but you’d definitely be getting some excellent skills under your belt as you delve into areas you may have shied away from. Then show off your results on the Flickr group and post and read as you go on Twitter , using the search tag #BBA.

If you’d like to join in, hop over to the PinchMySalt blog and read up in more detail, then send in your info to be added to the challenge’s growing list of participents (as of this post date, it was up to 68 crazy bakers!). Although most people will be getting started around the same time, it’s pretty much open season and there are no set deadlines for doing any of the loaves. Work at your own pace, do as many as you like. It’s more of a SELF-challenge than a competition.

[easyazon-image-link asin="1580082688" alt="The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread" src="http://ecx.images-amazon.com/images/I/51f8aSiQREL.jpg" align="none" width="250"]
Get your copy here.

You’ll also want to peruse the recipes before you decide to move on to them to make sure you have all required stock on hand. I had to go out and get some cornmeal (coarse) for the first recipe – it’s soaking as we speak…

Can’t wait to see how it all works out, looking forward to the challenge for me and the results are, one can expect, almost always edible, success or bomb.

Come on, join in. It’ll be fun!

Potato Rosemary Boules

Not a whole lot to discuss on this one other than to say I’ve been wanting to make these for quite a while but never had the brainpower to make extra mashed potatoes. At least until recently.

This is from a recipe in Peter Reinhart’s The Bread Baker’s Apprentice and I didn’t make any changes to the recipe, being the first try at it.

Well, ok, one or two very minor changes: he asks for fresh rosemary, I only had dried which I soaked for an hour while the dough was warming up. He says to mix in roasted garlic – didn’t have any. I guess next time I’ll have to make that ahead of time along with the extra mash.

Anyway… here’s the final product, first try (slashed a bit too deep) and the loaves are still cooling so I haven’t cut or tasted yet but boy-oh-boy, does the house ever smell wonnnnnnderful!!

Potato Rosemary Bread

Potato Rosemary Boules

Continue reading