Yes yes, I am alive and kicking. Just been busy. I mean B U S Y. When I capitalize AND space the letters out like that I mean business. Doesn't mean I haven't been cooking or baking or eating or enjoying. It just means I have not been posting. Did you miss me at all my loyal readers reader? Maybe a smidgen? No? Eh. Truth me told you didn't miss much. I have a few back logged posts that I am saving up for another time, however today is a bring you up to date on the BBA post. That is, the Bread Bakers Apprentice Challenge. Yes. More bread. Are you excited or what? (Yes Dad I know you are, I meant the readers reader that doesn't feel obligated to read what I have to say...) I DO PROMISE that when I get my act together you will be the first to know. Heck you might even recognize it before I do.
Anyway, for sake of yeast product documentation... here is where we are:
We baked the French bread:
& the Italian bread, which we turned into bread sticks. They didn't stand a chance...
and they are posted in slightly more detail here. (NOTE: I helped BAKE but did not help POST so therefore cannot be held accountable for the lack of punctuation. You've been amply warned.)
Okay, so we skipped the Kaiser for now because we are just CRAZY like that...
And moved on to the Lavash. Which was an adventure in itself and the tom foolery can be found here as well.
And then, ha, get this. Someone actually left town to avoid baking the wheat breads with me. I mean seriously what gives? So hence, in my mini-kitchen I baked the Light Wheat:
And I baked the Multigrain Bread Extraordinaire. Which I guess was like the light wheat just with more... "crunch"??? I also can't for the freaking life of me find the damn photos I took of it and no I will NOT bake it again. So kids, let's all close our eyes and imagine that yummy multigrain bread with - like - rice and seeds and psudo cereal. Now slather some home made butter on it, yea yea that's right...
Um. Okayyy. That got weird. So, moving on. We also skipped the marbled rye. "We" meaning "I" because "I" was going to do this bread when someone fled the country to avoid baking with me, but lo and behold - NO ONE SELLS RYE FLOUR. Don't you look at me with those judging eyes and scream King Arthur Dot COM woman!, I wasn't going to place an order for just one type of flour. I looked in 5 different stores. It is like it didn't exist which forces me to ask - where is all this rye bread coming from if there is no rye flour?
Anyway, we moved on to Pain de Campagne & Pain a l'Ancienne. The Campagne we baked into baguette's and they tasted like mmm... bread.
And the a l'Ancienne we froze for impromptu pizza during the week, but I turned one lucky blob o' dough in this yummy apple focaccia:
Which I promptly ate. Alone. HA. Serves you right for abandoning me mid baking book...
But I digress. If you are interested in the Bread Baker's Apprentice Challenge just click here to visit Nicole at Pinch My Salt and get the details. And if you decide to bake along with us I suggest you buy stock in King Arthur before you purchase any supplies, because you are going to spend your retirement in flour and yeast...
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