Adventures in Bread Baking and Artisan BreadsNavigation
I needed a Whole Wheat bread as we were out of sandwich bread and I didn’t feel like making another Struan at the moment. And preferably, the bread would use 100% whole grain, and didn’t use any dairy. Well, the Whole Wheat bread in Reinhart’s BBA fit the bill perfectly. OK, I know this is really going out of order for the challenge, but sometimes you have to be flexible! I set up the Poolish and the Soaker last night. I didn’t have any coarsely ground whole wheat for the soaker, so I used about 2.5 ounces of whole ground rye, some 7-grain cereal from Bob’s Red Mill, and some regular King Arthur whole wheat (not white whole wheat). Unfortunately, it was pretty late when I mixed up these preferments, and the poolish needed to get a bit spongy and go into the fridge. Well, I forgot. So the poolish rose quite a bit more than it probably should have before I remembered and put it away. Here it is just before going into the fridge with the kitty checking it out: Next day, I mixed the rest of the flour with the remaining ingredients and the poolish and soaker. (Interestingly, the soaker had gelled over night.) I used the optional oil, but not the optional egg. Overall, the moisture level was good, although it really seemed dry at first. During kneading, I did need to add regular dustings of flour to keep the stickiness down. I had trouble getting a window-pane test that I liked. The dough really wanted a lot more kneading than I expected. About 10 minutes in, I gave it a 5 minute rest before...Read More
I’ve been looking forward to doing the Focaccia. A couple of days before Bake Day, I prepped the Herb Oil: I warmed a cup of Extra Virgin Olive Oil to about 100 degrees (well, 110 degrees). Chopped a bunch of fresh Basil, Oregano, and Rosemary and added them to the oil. Added a spoonful of salt and some freshly ground pepper. Day before Bake Day: I only had time to do the Poolish on Day 1, so that’s the version I did. For the poolish, I used bread flour. For the rest of the flour, I used All Purpose flour. Bake Day: I mixed everything by hand. It was a very loose dough! I mixed the dough in the bowl using my hand like a dough hook for about 5 minutes. Frankly, it was too hot to keep it up, although I really felt the dough needed more development. I did some ‘slap and folds’ on the counter, but the dough was so slack, I’m not sure it was that effective. Somewhere in here, I realized I’d forgotten to add garlic to the Herb Oil!! Can’t make this without garlic in the oil! So pressed a couple of cloves and added them to the oil. An hour of steeping is better than nothing! I decided to carry on with the dough and see how it went. After 30 minutes, I did a stretch and fold. And another in another 30 minutes. Then dusted and covered the dough to rise. For the pan, all I had was a 10″ x 15″ stone pan. As the dough was going to have to rise in the pan, the pan was not going...Read More
Italian Dry Sausage Sharp Provolone Cheese Share this:Share on FacebookClick to share on PinterestClick to share on TwitterMoreClick to share on Google+Click to share on TumblrClick to email this to a friendClick to share on StumbleUponClick to share on RedditClick to share on...Read More
This week is Brioche, which I’ve never made before. In fact, I don’t think I’ve ever even eaten it. Again, there are three choices to choose from: Rich Man’s Brioche (over 70% butter as a percentage of the flour) Middle Class Brioche (about 50% butter as a % of the flour) Poor Man’s Brioche (about 23% butter) I made the Middle Class Brioche. And I split the dough into some for Petites Brioches à Tête, and some for a loaf. I decided to make a cinnamon swirl out of the loaf dough. And that cinnamon swirl was some of the best cinnamon swirl bread I’ve ever had! Share this:Share on FacebookClick to share on PinterestClick to share on TwitterMoreClick to share on Google+Click to share on TumblrClick to email this to a friendClick to share on StumbleUponClick to share on RedditClick to share on...Read More
The BBA Challenge is based on The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread by Peter Reinhart. The Challenge is to bake every recipe in the book (43 different breads) in order. This Challenge was the brainchild of Nicole at the PinchMySalt blog.
The original Challenge started in 2009, but various late-comers (like me) are starting it as we’ve learned about this marvelous book and all it has to offer.
The key to the Challenge for me is the rule about baking the breads in order. This takes all the hemming and hawing out of the equation. No decisions about “Do I want to make that bread?” Or, “I want to make my favorite xyz bread. I’ll get to the others later.” As we all know, later rarely arrives. So by doing all the breads in order, they relative preferences are no longer part of the equation, and we really do get to all the breads!
OK, that said, sometimes circumstances are such that some liberties are taken with the order. For example, the “Multigrain Bread Extraordinaire” is our regular sandwich bread at the moment. So I make that every couple of weeks. Other breads have been needed for social events, etc. Plus, I made a few different recipes before I learned of the Challenge, and I haven’t decided yet if I will re-make those or not.
So that is the BBA Challenge!
Below is a list of the breads to be made in the BBA Challenge. The breads are basically in alphabetical order. As I do each of them, I will include a link to the applicable Blog post (hopefully!) And yes, I lifted this list directly from Nicole’s list on her PinchMySalt blog. I could have re-typed the whole thing, but she already did all the hard work!
My name is Penny, and I live in the New England region of the US (northeast area). This blog is about my current fascination with bread. I’ve made bread off and on for let’s say 30 years, but never really got into the details of it. I have a bread machine, which is handy, but not what this current exploration is about.