Our passion is great bread!
Moving right along… It’s Day #26 in the Bread Baker’s Apprentice Challenge and we’re making Poolish Baguettes. As the name implies, these baguettes are made with an overnight poolish. According to Peter Reinhart, “in the Coupe du Monde bread competition, the poolish baguette is now the standard that all countries must replicate.” These baguettes, created by Bernard Ganachaud, are made with a medium-extraction flour that
The #23rd bread in the BBA Challenge is Pane Siciliano, an Italian bread made with a mix of semolina flour and bread flour and formed into an S-shape and sprinkled with sesame seeds. I loved making this bread! The dough felt so smooth and silky while I was kneading it. You don’t want to use a mixer for this one or you’ll miss out
Bread #22 in the BBA Challenge is Pain de Campagne, a French country bread that utilizes a large percentage of Pâte Fermentée (pre-ferment) to enhance the flavor and texture of the bread. It is similar to French Baguette dough, but includes a small percentage of whole grain (whole wheat, pumpernickel rye, white rye, or cornmeal) which gives the bread a brownish-gold, country-style crust and distinguishes
