Tag Archives: yeast bread

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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Sour Rye with Caraway (from The Back Home Bakery)

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I’m a very big fan of rye breads and one of the primary reasons I got into bread making was to make this style of bread. Early on in my quests for good “deli” style rye, I came across a recipe that Mark from the Back Home Bakery  in Kalispell, Montana had posted on his website along with a few other recipes. He has at this point removed those recipes (I ran across them literally two days before the removal deadline) since he was moving his operation up in scale and set up a real live bakery in his house. If you want to see what a small artisan bakery is like, be sure to drop over to his site at TheBackHomeBakery.com. And if you’re lucky enough to live near Kalispell, you can visit his booth at the Whitefish Farmer’s market on weekends and get fresh (made that very morning!) baked goodness.

(Mark has since moved his operations to another town and set up his new bakery in a mobile trailer, very impressively put together, drool-worthy in fact – if bakery set ups impress you. Check out his online space on Facebook: https://www.facebook.com/SinclairsBakery)

So that’s a long way of explaining that I won’t be reprinting Mark’s Sour Rye recipe here but I’ll go through the step-by-step  nonetheless as there are probably similar recipes out where you can emulate the process I go through here.

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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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Kaiser Rolls

Kaissers-BakedToday’s blog post will be relatively quick. The main reason being that these Kaiser Rolls, recipe #16 in The Bread Baker’s Apprentice Challenge, were made at the same time as I was baking the Vermont Three Ways which was, of it’s own accord, a bit of a challenge. The end result being that there weren’t a lot of photos taken, so we’ll just have to do with a few sample shots.

Just realized: We’ve already done a third of the recipes in the challenge! 43 bread recipes means the Italian Bread was the 1/3 milestone. Wow, we’ll be done in no time!

This bread requires a Pate Fermentée but the amount shown in the book makes twice as much as this recipe needs. So you can either find another recipe that will use half up, save the rest (it can keep for a few days in the fridge) or cut the amounts shown in half and get enough for these rolls. Continue reading

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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