The 25th bread in the Bread Baker’s Apprentice Challenge is Pizza Napoletana. I love making pizza! I’ve been really psyched about trying this one. I agree with Peter Reinhart’s contention that it is the crust, not the toppings, that make a good pizza. For some time now, I’ve been on a quest to find Pizza Nirvana, and I do believe this pizza crust has earned
Shaping Pain À L’Ancienne Baguettes
The next bread in the BBA Challenge is Pain À l’Ancienne Baguettes. These loaves utilize the delayed fermentation method. You have the option of making baguettes, pizza or Foccacia using this dough. I’ve been making lot’s of pizza recently so I decided to try my hand at the baguettes. “The unique delayed-fermentation method, which depends on ice-cold water, releases flavors trapped in flour in
Marbled Rye Bread
The 19th bread in the Bread Baker’s Apprentice Challenge is Marbled Rye Bread. I wasn’t really a big fan of rye bread until I started making it myself. I still prefer breads made with wheat, but I do enjoy a good rye loaf every now and then. Chris at eating is the hard part had mentioned on Twitter that the BBA Rye Loaves were different
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