As you can tell, I have been trying to bake more, especially bread, so when Nicole from Pinch My Salt floated the idea on Twitter of a challenge to bake all of the recipes in Peter Reinhart’s “The Bread Baker’s Apprentice,” I signed myself up to join the group.
The book was on my Amazon wishlist for a while, but I didn’t own it. In fact, I don’t think I had every even looked at it. I had no idea what kind of bread recipes were in the book. This was a pretty impulsive move on my part.
These must be good signs.
I got the book yesterday, and I finished reading through it today. Now I am simultaneously more nervous and less nervous about this challenge. More nervous because I am doubting my ability to come up with a decent interpretation of things like this:
Look, this is what ciabatta is supposed to look like!
And I am pretty sure I am going to suck at this. I am not looking forward to Challah week.
But I was also reassured, because the book has a lot of practical tips and photos, so it makes the recipes seem doable. The book is very beautiful, and is almost more like a coffee-table book than a cookbook. I usually scribble notes in my cookbooks, but I am reluctant to write in this one.
One thing I noticed was a helpful side note letting you know how long the recipes would take, since most of them are spread out over more than one day.
My secret hope is to have something turn out as pretty as this:
But I am not holding my breath.
Also, I will be needing people to take all of this bread off of my hands, so if you are interested, let me know. In order, we will be baking: Anadama Bread, Artos: Greek Celebration Bread, Bagels, Brioche, Casatiello, Challah, Ciabatta, Cinnamon Buns and Sticky Buns, Cinnamon Raisin Walnut Bread, Corn Bread, Cranberry-Walnut Celebration Bread, English Muffins, Focaccia, French Bread, Italian Bread, Kaiser Rolls, Lavash Crackers, Light Wheat Bread, Marbled Rye Bread, Multigrain Bread Extraordinaire, Pain a l’Ancienne, Pain de Campagne, Pane Siciliano, Panettone, Pizza Napoletana, Poolish Baguettes, Portuguese Sweet Bread, Potato Rosemary Bread, Pugliese, Sourdough Bread, Stollen, Swedish Rye, Tuscan Bread, Vienna Bread, White Bread, and Whole-Wheat Bread, assuming I don’t collapse from bread exhaustion sometime before then.
Remember, on the one hand, these baked goods will be homemade and free. On the other, they might not be perfect. I think I can promise edible. I feel comfortable with that.