We’re almost finished with the BBA Challenge! Forty-two breads baked, one more to go! #42 is Potato, Cheddar & Chive Torpedos. These batards are made using the mixed-method which means it utilizes wild yeast spiked with commercial yeast. I like how Peter Reinhart describes these loaves: “They pucker open with a grigne of crispy Cheddar cheese, followed by a beautiful soft cheese spiral highlighted with
Classic White Bread: BBA
The 40th bread in the BBA Challenge is Classic White Bread. White Bread is made from wheat flour in which the bran and often the germ have been removed. It is known under many names, including Pullman, milk dough, pain de mie (bread of the crumb), and plain ole white bread. “There is no excuse for putting up with bad bread, particularly when a loaf
Swedish Rye (Limpa)
The BBA Challenge continues … for me anyway. Several of the other bakers have finished, but I slowed down a little bit to enjoy the ride and to try and master some of these breads. I’m on Swedish Rye (Limpa) #37, only six more breads to go… Swedish Limpa is flavored with molasses, citrus peel, anise seeds, fennel seeds, and ground cardamom. This version