Bread number 4,652 for the Bread Baker’s Apprentice Challenge is a gorgeously-browned loaf. Okay, I made that up. I think it’s really only bread #23, but my hips look as though I have made many more types of bread than that. Most of the time now, I only make a half-recipe, which is not something I would have ever thought about several months ago. I’m seriously considering cooking through the book Cook Yourself Thin after this challenge is over. Anyone want to join me?
Anyway, back to the purpose of this post, which is not to tell you that I am eating too much bread. You already know that. (Although, just an FYI for anyone under 45: after 45, any bread is too much bread. And it sucks.)
Ah, yes, the purpose of this post is to tell you about another wonderful bread from Peter Reinhart’s book, The Bread Baker’s Apprentice. This bread browns so beautifully without over-baking. The dough is made from pâte fermentée, yeast, salt, semolina flour, and bread flour. There is a little olive oil and honey thrown in for good measure. Of course there is water to hold it all together, and then the golden sesame seeds on top. And, once again, we are shown what a miracle it is when all those simple things come together to make a completely unique bread.
I didn’t achieve a crumb with extra-large holes (the desired state), but I certainly attained the sweet, nutty flavor Reinhart alludes to. And the sesame seeds added a toasty depth. I am guessing that my smaller holes had to do with the fact that the dough over-proofed (once out of its overnight in the fridge) in a very short time, and when I returned to the kitchen to check on it, the only option left at that point was to lightly punch it down and let it rise an extra time. Then, of course, my schedule was thrown off and I didn’t have time for the full rise. Such is life. I’ve become so relaxed about this all, as I’ve learned that even without giant holes, bread can taste very, very good! Reinhart says that this dough can also be used for pizza crust. If I didn’t have 20 more breads to make and add to my hips, I’d get right on that.
As, usual, I’m not allowed to post the recipe while participating in the challenge, but you can find the recipe here.
{ 10 comments… read them below or add one }
I hear you regarding the whole “bread on the hips” thingie Janice. And I had to laugh at the “Cook Yourself Thin” suggestion, but you know what? I’d be right there with you…lol! Your pane siciliano looks lovely and I think it’s just holey enough!
It feels like Bread #4652 doesn’t it? Your loaf looks wonderful. I think we are all becoming way too obsessed with holes! If we were dentists, holes would be a bad thing! (cavities). I also enjoyed the flavour of this one but mine overproofed as well.
This may be one of my favorite loaves. I bake them and watch my family eat them. I gain weight even watching
So, Mags, in March of 2010, we are cooking ourselves thin, then? Or is that hoping for too much? lol
Cindy, It’s true we are a bit obsessive about the crumb of these breads. We’ve become perfectionists!
Anne Marie, you are too funny!
Twitter: misterrios
November 6, 2009 at 5:02 am
Twitter: @misterrios
The bread looks great, even without huge holes. I absolutely loved this bread despite thinking that I wouldn’t.
I love how we have all turned into perfectionists. Before the Challenge it wouldn’t have mattered, but we have all become better bakers through baking our way through the book.
Yes, Daniel, I am absolutely loving learning so much about baking bread. I love watching my attitude change, and how I have turned into more of a perfectionist, but I have also gotten more forgiving with myself. It’s made me more critical of the bread I turn out, but more accepting of the learning process (as opposed to believing I must always get it perfect the first time I try a recipe). That’s a major turnaround for me!
Twitter: cheryltan88
November 10, 2009 at 2:37 pm
Twitter: @cheryltan88
Oh Janice, what gorgeous gorgeous bread! I’ve been itching to bake a bread for weeks now… this post just inspired me to hop back on the BBA bandwagon with this one! Congrats on a beautiful loaf…
Always thrilled to inspire. Glad you are getting back on the bandwagon with us – we’ve missed you! (And thanks!)
I agree with Cindy about being obsessed with open crumb.
Your pane looks wonderful.
Twitter: ap269
January 11, 2010 at 12:24 pm
Twitter: @ap269
Even without the big holes, your loaves look really nice. This bread was one of my favorites, too. http://ap269.wordpress.com/2010/01/11/bba-challenge-23-pane-siciliano/