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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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.

(NOTE: Mark has since closed the Back Home Bakery and moved his operations to the Bozeman, Montana area and set up his new “Sinclair’s Bakery” workspace in a gorgeous, custom built bakery-mobile trailer, very impressively put together, drool-worthy in fact – if bakery set ups impress you. Be sure to check out Mark’s online space on Facebook.)

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