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Bread Baker's Apprentice

ICDOCEAN1's picture

I just picked up BBA and I was wondering how many of you have made bread from it and which recipe should I try first.  What success and disasters?


We have had great fun with quick and no knead recipes, but I want to get better at baking bread. 




 


shywoodlandcreature's picture

(post #35744, reply #1 of 24)

I love the potato rosemary bread from BBA, but have had less success with other recipes from the same book. I may have to revisit some of those, as I've had a completely different experience with his whole grain recipes.





"lucky in love; unlucky in metabolism"
unknown

deejeh's picture

(post #35744, reply #2 of 24)

The foccaccia recipe is great, as is the multigrain.  I didn't like the cornbread, but that's probably me, not the recipe.


deej

roz's picture

(post #35744, reply #3 of 24)

I have Crust and Crumb, BBA, and the new Whole Grain book. I have tried a lot of the recipes...all recipes taste wonderful. The celebration breads I use a lot, the potato rosemary, as stated is great. In the Whole Grain book I have tried struan, spent grain and the basic sour dough. Now, my bread doesn't even come close to those in the pictures of his books. All the breads taste fabulous, but I have trouble with oven rise, getting the dough off the peel and into the oven, etc.

I am sure you will have no problem with any recipe you try your hand with. Go for it.

Be impeccable with your word. Don't take anything personally. Don't make assumptions. Do your best. Don Miguel Ruiz
shywoodlandcreature's picture

(post #35744, reply #4 of 24)

If you're having trouble getting the dough off the peel, try using parchment paper, and popping the bread into the oven on the paper, then removing the paper after about 10 minutes. Works like a charm!





"lucky in love; unlucky in metabolism"
unknown

roz's picture

(post #35744, reply #5 of 24)

Next time I will do just that. Thanks.

Be impeccable with your word. Don't take anything personally. Don't make assumptions. Do your best. Don Miguel Ruiz
deejeh's picture

(post #35744, reply #6 of 24)






"lucky in love; unlucky in metabolism" unknown

 

I think 'unknown' knows me...
 

deej
teebee's picture

(post #35744, reply #7 of 24)

I just received via UPS my copy of BBA yesterday.  It may be a week or so until I can spend some time baking--still too many guys in my kitchen finishing the project (did manage to bake DH a cake for his birthday yesterday; dinner was out of the question as my contractor was standing over the range installing the hood!).


Please post what you make first, and I'll try something different.  I will also be getting used to new appliances, so it may be very interesting!

ICDOCEAN1's picture

(post #35744, reply #8 of 24)

I will let you know what I end up baking.  With two grands around, I will plan ahead for sure!



 


Quilter's picture

(post #35744, reply #9 of 24)

I've only had BBA for about a month, and after reading the fascinating section at the beginning, decided to take one recipe and 'perfect' it before moving on.  I started with the Italian Bread.  DH really liked it a lot, and I've now made it 4 times.  Each time, it's better.  This past weekend was the best yet and I think it's time to move on to something else.  A friend made the foccaccia, but she said she found it a bit too oily for her, so next time she'll use less oil.  Otherwise it was great. This coming weekend, I'm going to try the French bread.  When I've got that one down pat, I'm going to make something from Whole Grain Breads.  Wonderful books!

Marie Louise's picture

(post #35744, reply #10 of 24)

I adored that book when I used to bake bread. All of the ones w/ the overnight rise. And the cornbread. And more. IIRC, I never made a bad recipe out of that book.

Sheri's picture

(post #35744, reply #11 of 24)

The cornbread is awesome. But I never understood the bacon on top so I've always left it off.

Marie Louise's picture

(post #35744, reply #14 of 24)

I like that kind of cornbread... in certain circumstances. It is more like the main dish, w/ a side of beans or greens. There is a recipe on the FC site that's similar, but I think I like better.

ICDOCEAN1's picture

(post #35744, reply #15 of 24)

Thanks and it sound as if I made a good book choice.  i will report back on my first recipe from the book.  I still have not decided, but I am leaning towards the french bread or the Siciliano. 



 


KarenP's picture

(post #35744, reply #16 of 24)

or the Siciliano. 


I'd push you toward this one...if I were a pushy kinda gal.

ICDOCEAN1's picture

(post #35744, reply #17 of 24)

My daughter chose that one as well.  I'll get on it.




 


Lazio1954's picture

(post #35744, reply #18 of 24)

Yeah... that one's a favourite with all the young people. DS and a friend of his just love it.

Silvana

We make a living by what we get, we make a life by what we give.
Winston Churchill

Silvana We make a living by what we get, we make a life by what we give. Winston Churchill
ICDOCEAN1's picture

(post #35744, reply #19 of 24)

I had great success with the recipes from BBA!  I made the Siciliano and the Vienna bread and now that I am home, I want to really try the other recipes[es.


Has anyone ever doubled the fermentee?  I want to make some rolls and the Pate Siciliano and was just wondering if I can make double the recipe or is it better to make them separate.




 


ICDOCEAN1's picture

(post #35744, reply #20 of 24)

That was brilliant sending the question to myself! 



 


Gary's picture

(post #35744, reply #21 of 24)

Only if you got an answer.

The people who gave us golf and called it a game are the same people who gave us bag pipes and called it music and haggis and called it food.

ICDOCEAN1's picture

(post #35744, reply #22 of 24)

That's funny! 




 


Lazio1954's picture

(post #35744, reply #23 of 24)

I have doubled the recipes with no side effects at all.

Silvana

We make a living by what we get, we make a life by what we give.
Winston Churchill

Silvana We make a living by what we get, we make a life by what we give. Winston Churchill
ICDOCEAN1's picture

(post #35744, reply #24 of 24)

Thanks and I just took a chance and doubled the recipe for Vienna Bread and the Pane Siciliano.  Now I have 3 ounces left and I will freeze it and use it later.



 


KarenP's picture

(post #35744, reply #12 of 24)

  The english muffins, the cinnamon raisin bread, corn bread, and several of the others.  I haven't done the brioche, but a friend and I were just talking about doing a comparison of the brioche from tartine, baking with julia, and bba.  She did the whole grain class with him recently and LOVED his brioche.  I am intriqued that Tartine states that a different blend should be used for savory uses -vs- sweet and I want to try it out.

Wolvie's picture

(post #35744, reply #13 of 24)

the ciabatta is great, focaccia, pizza dough, potato rosemary, whole wheat, etc., etc. That cornbread recipe is one hefty dude - needs to be shared with plenty of folks. I liked it, (in small servings) but I cut back on the sugar.


Have fun!


The significant problems we face cannot be solved at the same level of thinking we were at when we created them."


- Albert Einstein (1879-1955)