Yes, I must be truly insane, but I have signed up to the Bread Baker’s Apprentice Challenge, which is an adventure created by Nicole of Pinch My Salt. The challenge is to bake every single bread from Peter Reinhart's book Bread Baker's apprentice, at the pace of one bread per week. I think there are 54 recipes in the book, so this will take a little more than a year to accomplish.
got lured into this was inspired by Tanna of My Kitchen In Half Cups who entered before me, and I didn't have to think long – I already had the book and liked it a lot.
But however grand this may be, my first priority will still be the BBB – Bread Baking Babes. That makes it 5 breads per month, no big deal, right? We eat a lot of bread in this family!
I will not recite the whole recipe, but this one includes a soaker, consisting of corn flour/polenta plus water prepared the day before the baking. The final dough has wheat flour and a substantial amount of molasses (I used Swedish "ljus sirap"). No wild yeast, just baker's yeast.
It was easy to prepare, but to be honest, we weren't overly thrilled by this bread – OK, I guess we'll finish it, but I won't be baking it again. But I'm definitely not sorry about that, it was fun trying!
I'll give this a 2. Or 3? No 2,5 – that's my final bid!
Both loaves were baked in aluminum pans, the left one with black non-stick coating, the right one without coating.