So I am very excited to take part in the BBA Challenge hosted by Pinch My Salt. The idea is that we are going to bake every bread from Peter Reinhart’s Bread Baker’s Apprentice. One bread a week. I’m so excited! It’s going to be rough sometimes as I am still in school but I hope I can keep up. The deadline is May 10th (tomorrow) to join so hop on over to Pinch My Salt to sign up. There’s over 100 bakers already of all different experience levels. What’s great about it is how helpful everyone is… I love being in a community like that because you always have that support.
The first bread on the list is Anadama, a traditional New England bread. Though apparently it’s not complicated, I have never done a sponge before so it was very new for me (I’m always so paranoid about these things, I stayed close to it all times and willed it to bubble I swear!). But everything ended up working out great. The bread is interesting because it has a cornmeal base with molasses as a sweetener so it produced a very unique taste.
It basically consisted of soaking the cornmeal overnight, making a sponge, making the dough and letting it rise, then shaping it, putting it into pans and letting it rise again. What came out was pretty much an amazing sandwich bread. It had a thin but crunch crust thanks to the cornmeal and the inside was so soft and fluffy. Since I don’t bake bread a lot (at all!) I was fascinated by how delicate and soft the risen dough was.
My family loved the bread, it made two loaves so we gave one to my aunt. The bread was slightly sweet due to the molasses and was excellent toasted with butter. Everyone said it was so different from what they had before (white bread, whole wheat bread, grandma’s amaazing whole wheat bread!). I would love to make it again if I didn’t have a year of different breads ahead. After though!
Next is Artos, Greek Celebration Bread.