It’s Day 18 of the Bread Baker’s Apprentice Challenge and we’re finally making a bread that includes some whole wheat flour. It’s a Light Wheat Bread so it only includes about 33% whole wheat flour, but the combination of bread flour and whole wheat flour should make a fluffy loaf that is great for sandwiches and toasting. Mmmm…I can’t wait! I’ve enjoyed making most
Lavash Crackers: BBA Challenge
For Day 17 in the Bread Baker’s Apprentice Challenge, we made Lavash Crackers. I baked the crackers, but wasn’t exactly thrilled with the outcome. Some of the pieces were a little chewy and some were crunchy. I had rolled the dough out so it would fit on my baking sheet because I didn’t want to waste the dough by snipping it off, as suggested in
French Baguettes: BBA Challenge
The 14th bread in the Bread Baker’s Apprentice Challenge is French Baguettes. This French bread utilizes a Pâte Fermentée or pre-ferment to bring out the flavor and improve the structure of the bread. You can use the pre-ferment on the same day you make it, but according to Peter Reinhart, giving it an overnight treatment brings out more flavor. I made the Pâte Fermentée Saturday
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