My contribution to World Bread Day 2010, an even created by Zorra of “1x umrühren bitte”, is plain white bread. I made variation I of the White Bread recipe from Peter Reinhart’s “The Bread Baker’s Apprentice”. I’ve made this version as part of the BBA Challenge before so I knew it would be great. Inspired by Daniel from Ährelich Gesagt I decided to make some rolls in my springform pan. Unfortunately, I totally forgot to take a crumb picture, but let me assure you that the crumb was amazingly soft, “like a bread pillow” as Daniel wrote in his post (he made variation II, though). If this doesn’t qualify as a keeper recipe, I don’t know which recipe would. Sooooo good!
I completed the BBA Challenge 3 weeks ago and still haven’t written a summary. This is going to change now. Here are my most favorite breads and my least favorite breads. Continue reading >>
This actually is the recipe I wanted to make for BBD #28 the theme of which is Buns, but I wasn’t sure I would get around to it, so I submitted Hot Cross Buns which I was baking for the Mellow Bakers anyway. Anyway, now I did get around to making them, so here’s my second submission to BBD #28: Pugliese Pizza Buns. Continue reading >>
Ta-daa! I finished the BBA Challenge today with bread #43 – Sautéed Onion and Parmesan Miche! And what a spectacular finish it was! Continue reading >>
The second last bread of the BBA Challenge was an expensive bread. Not only did the recipe call for 4 ounces of sharp cheddar cheese, but also did it call for 1 ounce of chives. I grow chives in my backyard, but with all the snow we’ve been having for 3 months (!) – no, this is not normal for our region – my chives were killed. Continue reading>>
#41 of the BBA Challenge – Whole-Wheat Bread. This was a weird bread. Soaker + poolish + dough. Everything went fine, though, until after the first rise. The dough doubled without any problems, then I divided it into 2 pieces and formed sandwich loaves which I put in loaf pans for a another rise. Well, almost nothing happened. Not after 1 1/2 hours, not after 2 hours, and not after 2 1/2 hours… So I put them in the oven, and as I had expected, there was no oven spring either. I have no idea what went wrong, but these breads were really flat. The taste was ok, and I don’t mind whole-wheat bread at all. On the contrary – I love whole-wheat bread. But will I make THIS bread again? No!