[The Saturday Night Baker] The Bread Baker's Apprentice Challenge

[David]

I've decided to try my hand at The Bread Baker's Apprentice Challenge. The challenge consists of baking all of the formulas listed in The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread by Peter Reinhart, roughly 40 different recipes.

I'll update the list below to track my progress.

1. Anadama Bread pp. 108-110
2. Greek Celebration Breads (choose one variation) pp. 111-114
3. Bagels pp.115-122
4. Brioche (choose one variation) pp. 123-128
5. Casatiello pp.129-132
6. Challah pp. 133-134
7. Ciabatta (choose one variation) pp. 135-142
8. Cinnamon Buns and Sticky Buns pp. 143-146
9. Cinnamon Raisin Walnut Bread pp. 147-149
10. Corn Bread pp. 151-153
11. Cranberry-Walnut Celebration Bread pp. 154-156
12. English Muffins pp. 157-158
13. Focaccia (choose one variation) pp. 159-167
14. French Bread pp. 168-171
15. Italian Bread pp. 172-174
16. Kaiser Rolls pp. 175-177
17. Lavash Crackers pp. 178-180
18. Light Wheat Bread pp. 181-182
19. Marbled Rye Bread pp. 183-186
20. Multigrain Bread Extraordinare pp. 187-189
21. Pain a l’Ancienne pp. 191-194
22. Pain de Campagne pp. 195-197
23. Pane Siciliano pp. 198-201
24. Panettone pp. 202-206
25. Pizza Napoletano pp. 207-212
26. Poolish Baguettes pp. 213-214
27. Portuguese Sweet Bread pp. 215-218
28. Potato Rosemary Bread pp. 219-221
29. Pugliese pp.222-225
30. Basic Sourdough Bread pp. 233-235
31. New York Deli Rye pp. 236-238
32. 100% Sourdough Rye Bread pp. 239-241
33. Poilane-Style Miche pp. 242-245
34. Pumpernickel Bread pp. 246-248
35. Sunflower Seed Rye pp. 249-251
36. Stollen pp. 252-256
37. Swedish Rye (Limpa) pp. 257-258
38. Tuscan Bread pp. 259-260
39. Vienna Bread pp. 261-264
40. White Breads (choose one variation) pp. 265-269
41. Whole-Wheat Bread pp. 270-272
42. Potato, Cheddar, and Chive Torpedoes pp. 278-280
43. Roasted Onion and Asiago Miche pp. 281-283

--
Posted By David to The Saturday Night Baker at 3/16/2010 06:50:00 AM