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
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
Cornbread BBA Challenge
This week in the Bread Baker’s Apprentice Challenge, we made Corn Bread. This particular corn bread is very moist, very sweet and very filling. Peter Reinhart created this version as an accompaniment to Thanksgiving dinner or to help recreate Thanksgiving flavor memories throughout the year. That sounded like a pretty good idea to me. I love holiday meals and I love corn bread…but not necessarily