In week # 18 of the Bread Baker’s Apprentice Challenge, we encounter Light Wheat Bread.  I was not exactly excited to make this bread.  Frankly, it looked a little boring. Plus, every other bread we have baked from this book has been accompanied by a jaw dropping photo.  This bread had no photo.  Even Peter Reinhart’s [...]

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Last week was Rosh Hashanah (the Jewish New Year) and I was having 12 for dinner on Friday night.  In addition to preparing dinner I was also making  5 round sweet challahs. One was for my dinner, one was for my niece to take back to college to share with her friends and 3 were to take to my [...]

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  I have been looking forward to making Kaiser Buns for quite a while now, ever since my Kaiser Roll Cutter arrived in the mail from King Arthur Flour last month. There’s something so old-fashioned and exiting about getting a package in the mail, even if I did send it to myself.  Usually there is a time [...]

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  I have a confession to make.  I cheated on Peter Reinhart.  Last week’s bread in the Bread Baker’s Apprentice Challenge was the ultimate French Bread, baguettes.  My results were mediocre and truthfully I was a little disappointed.  I really struggled with shaping and scoring the baguettes.  This week’s bread is Italian Bread and the shaping and scoring of [...]

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In Week #14 of the Bread Baker’s Apprentice, we tackle the ultimate French Bread, the baguette. In the introduction to this bread, Peter Reinhart says, “As with most hearth breads, another key to the success of this bread is handling it gently, retaining as much gas as possible during shaping in order to promote large, irregular holes [...]

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