Bread Baker's Apprentice Challenge


Bread Baker’s Apprentice Challenge, a Year of Blogging, and a Giveaway

Bread Baker’s Apprentice Challenge, a Year of Blogging, and a Giveaway

UPDATE: We have a winner! Comment #78 belongs to Nancy. Congratulations and thanks to everyone for participating!
I started this blog a year ago. The first post was about Peter Reinhart’s French Bread from The Bread Baker’s Apprentice. 60 bread-related posts later, my hands are supple from kneading all that dough but the list of recipes [...]

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Anadama Bread

Anadama Bread

There are several bread-centric blog events and groups that I try to keep up with:

Bread Baking Day (monthly), which I even hosted once
Bread Baking Babes (monthly)
Bake Your Own Bread (biweekly)
Yeastspotting (weekly)

The newest addition to my list is the Bread Baker’s Apprentice Challenge (weekly), where participants bake through Peter Reinhart’s unofficial bible for the beginning bread [...]

View Anadama Recipe - Bread with Cornmeal and Molasses »


Potato, Cheddar Cheese, and Chive Bread

Potato, Cheddar Cheese, and Chive Bread

If, in a cheese bread recipe, you were told to deeply cut into the proofed dough to allow the cheese to ooze out while baking, wouldn’t you be interested in seeing what happens? The potential for a crusty-smoky mess in the oven is high, but don’t let that keep you from trying this recipe out.
The [...]

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Pain à l’ancienne Baguettes

Pain à l’ancienne Baguettes

The dark blistered crust pockmarked with fissures gives pain à l’ancienne a look some might call rustic, a polite way of describing misshapen food. Crudely shaped through stretching, these baguettes have thicker ends and seem unrefined at first glance.
What pain à l’ancienne lacks in looks, it more than makes up for in taste. If you [...]

View Pain à l'ancienne French Baguette Recipe »


Cranberry-Walnut Bread

Cranberry-Walnut Bread

Heavy on cranberries and walnuts, bejeweled strips of dough barely held itself together as I tried to make a braid out of it. It didn’t seem like the freshly kneaded ball could take the large amount of dried fruits and nuts, but sure enough, everything came together as advertised after a few folds.
As you can [...]

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Pizza Napoletana Margherita – Neapolitan-Style Pizza

Pizza Napoletana Margherita – Neapolitan-Style Pizza

This is, without a doubt, the best recipe for pizza dough I’ve ever tried. Chilled flour, ice-cold water, salt, and a small amount of yeast are mixed together and immediately refrigerated in this unique method that draws out the complex flavors locked inside the flour. This delayed fermentation process is arguably the most important, and [...]

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Lavash (Armenian Flatbread) aka “Spice Rack Velcro”

Lavash (Armenian Flatbread) aka “Spice Rack Velcro”

I affectionately call lavash “spice rack velcro,” or a quick and easy way to make a small dent in my growing stockpile of spices. My habit of getting carried away and buying ridiculous amounts of spices in bulk has gotten worse. I don’t even know what I have in my kitchen anymore, but whenever I [...]

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Rosemary Potato Bread

Rosemary Potato Bread

Having good bread and olive oil is always a comforting way to start a meal. This Italian loaf baked with rosemary and mashed potatoes is my idea of the perfect dipping bread. Each of the three elements, the bread itself, the rosemary, and the potatoes, have a natural affinity with olive oil. Combining everything in [...]

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Poilâne-Style High Extraction Miche

Poilâne-Style High Extraction Miche

Pain Poilâne is a naturally fermented French country bread that weighs in at a hefty two kilograms. The flour used for the bread is high extraction gray flour, containing some but not all of the wheat bran. High extraction flour is not likely to be available at your local grocery store but Peter Reinhart suggests [...]

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Peter Reinhart’s French Bread

Peter Reinhart’s French Bread

When I first got interested in making bread, I found baguettes to be the most intimidating. How can I get irregular holes in the crumb? How can I get regularly spaced slash patterns? How can I get a golden crackly crust?
It took more than a few tries to make passable baguettes with this recipe from [...]

View Peter Reinhart's French Bread recipe »