BBA#43: ROASTED ONION and ASIAGO CHEESE MICHE

Photo courtesy of  PJG, thanks!

With this bread, I completed the BBA CHALLENGE!


For a PDF version, click here (breads are ranked from one to five stars)

A big thank you to Nicole for setting up this event, and of course to Peter Reinhart for his wonderful book.  I’ve had it many years, but never imagined that one day I’d say that “…I baked them all!”

ROASTED ONION AND ASIAGO CHEESE MICHE

This last bread took 3 days to prepare.  The sourdough sponge, made on the first day, was mixed and shaped on the second day, and  after a night in the fridge it was topped with roasted onions and grated asiago cheese, then finally baked.   I made a half  recipe, which was still  enough for one  big round loaf.

The onions can be prepared the day before…

and added to the bread 30 minutes before baking ….

The dough contains a lot of grated asiago cheese,  so each bite acquires its sharp flavor, mellowed  by the sweet roasted onions.   What a beautiful combination!

You can check the Roasted Onion Asiago bread made by Oggi (the first baker to complete BBA Challenge) by clicking here….

Our five favorite breads from the challenge were:
Potato, Cheddar, and Chive Torpedo
Roasted Onion and Asiago Miche
Vienna Bread
New York Deli Rye
Potato Rosemary Bread

To all my virtual fellow challengers baking along this tasty path, have fun with it.   I’ll be watching and cheering for you!  ;-)

BBA#42: POTATO, CHEDDAR AND CHIVE TORPEDO

With my heart beating fast in anticipation, I am thrilled to say:   forty-two breads down,  ONE to go!

This bread is definitely one of my favorites, for several reasons. First,  it uses a sourdough starter, which already makes me pretty excited about it.  Second, it contains potatoes, a great addition to this kind of bread,  as they give it moisture and a texture hard to reproduce in any other way.    Third, it takes cheese rolled in the middle of the loaf.  No need to explain the positive aspects of this.  Too obvious for words.   Did the recipe rise to my expectations?

Oh, YESSSS!  ;-)

This was not a difficult bread to make.  Because the dough takes a mixture of sourdough starter and commercial yeast, it rises quite fast: the whole process – from mixing the dough to baking – took just a little over 3 hours!   I used the full amount of potato water called for, hoping for a more open crumb.   Instead of kneading, I folded the dough twice, at 20 and 40 minutes, then allowed it to rise undisturbed for another hour.

Here are a couple of shots from the loaf right after shaping, and before going into the oven.

I am sure I’ll be making this bread again and again.  At first, my husband said he would prefer it without chives, but after a few bites,  he agreed that they add a special flavor, quite unique.  This is an impressive loaf, that would be perfect with an Italian-inspired meal.

Please visit these links to see my fellow friends who already baked #42:

For Oggi’s blog, click here.

For Paul’s blog, click here.

I am submitting this post to Susan’s Yeastspotting event, Special Holiday Edition.

MEETING PETER REINHART


When I learned that Peter Reinhart was teaching some classes on Artisan Bread Baking in Texas, I had to enroll. I chose the Jan 31st event at the Central Market in Plano, TX, which is normally just a couple of hours from our home. Unfortunately, fate delivered an ice storm across my path just three days beforehand, making the driving pretty scary and quite a bit longer.

Still, I left early and managed to arrive an hour early at the Central Market, where I immediately saw Mr. Reinhart talking to his associates outside the beautiful classroom. I’d brought the book with me, hoping for his signature, but at first I couldn’t muster the courage to talk to him. It often happens when I’m confronted by people whom I admire: 90% of my composure disappears, leaving me to stumble on embarrassingly short sentences that may or may not make sense.

A past event comes to mind: the day that I met Francois Jacob, the 1965 Nobel Prize winner for his incredible work on the regulation of bacterial genes. In 1994 I was in Paris working at Institut Pasteur in the lab of Dr. Maurice Hofnung, one of Jacob’s students. Maurice had himself received an award from Legion d’Honneur, and Jacob was in attendance to celebrate the occasion. I was lucky enough to be a witness!

The large dining room was filled with small, elegantly set tables, at one of which I sat and waited. Suddenly, Dr. Jacob entered the room. We all felt expectation and tension in the air, until in slow, surreal motion he approached my table and sat down right across from me! We shook hands, exchanged the mandatory “Enchante / Enchantee,” and I spent the rest of the meal as a nervous wreck. But, it was worth it!

Those memories flashed through my mind in the Plano classroom, debating if I should talk to Mr. Reinhart. I finally convinced myself: “if you survived a meal with Francois Jacob, you can make it through a conversation with Peter Reinhart…” ;-) So, I got up and tracked down my bread guru. After accidentally breaking a glass full of water and ice with my handbag, and pulling a huge handle off the glass door as I left the room (I’m a walking disaster, in finest form), I met Peter in the hallway outside.

Mr. Reinhart is a wonderful, personable man, who immediately put me at ease. He’s impressed by the BBA Challenge, and was eager to discover any breads that were particularly tricky, or failed to meet expectations. I mentioned my trauma with the infamous 100% rye, and he wasn’t much surprised by my troubles. He then talked about the method of folding the dough a few times instead of extensive kneading. In fact, that point was the focus of his lecture.

The venue was perfect: TV cameras positioned over the workspace, two flat screen TVs projecting the event on both sides of the room. Organizing and teaching the class wasn’t trivial. Mr. Reinhart worked non-stop shaping several breads, as well as baking breads that were shaped beforehand in three large ovens, each with idiosyncrasies: too hot, not hot enough, uneven heat. It was the kind of stuff that really happens, and nice to see how a professional deals with it: zero hyperventilation.

We tasted samples of each bread – starting with thumbprint jams, then French bread, crumb cake, sticky buns, challah and chocolate babka (everyone’s favorite!).

If you’re a novice bread baker, I recommend that you attend one of Peter’s classes. But, if that’s not feasible, then his new book (Artisan Breads Every Day) is a great alternative. It’s quite instructive: – clear, detailed descriptions of how to make a starter, to maintain it, and the most important thing: to get the most of your bread dough by folding it.

I was thrilled to see Mr. Reinhart explaining the method in his new book, because I’m also a huge fan of this approach, having used it in many of the BBA recipes.

The icing on the cake was meeting a bunch of wonderful people attending the event, friends I’ve met through cooking forums online (Sharon, Cindy, Amy, and Dona), and two bloggers who are also fellow BBA Challengers: TxFarmer, the outstanding baker who keeps a blog in Chinese, and Stacey, with her beautiful blog Magnifico, who traveled all the way from Arizona to be in Peter Reinhart’s class!

A fun day, worth the dreadful drive…. and yes, I got my book signed, with Peter’s legendary motto:

May your bread always rise!

BBA#28: POTATO ROSEMARY BREAD

One more bread following along with the “Bread Baker’s Apprentice Challenge, the group project in which bakers make every single recipe from Peter Reinhart’s book, in the order they are published.

Potato Rosemary bread: I was looking forward to this one. Homemade bread has plenty of wonderful qualities, but often tastes best on the day it is baked, because contrary to its commercial counterparts, it has no preservatives.   However, something quite interesting happens once you add potato, or even potato cooking water to bread dough: the potato starch molecules “trap” water, and as a result, the bread stays fresh longer.   It will not lose moisture as fast as a regular bread.

Peter Reinhart’s recipe calls for a biga - a stiff mixture of flour, water, and yeast that ferments overnight – as part of the dough, that also contains a small amount of commercial yeast, flour, mashed potatoes, chopped rosemary, black pepper, and salt. Instead of kneading I folded the dough at 20, 60, and 90 minutes.  After two hours I formed a “boule”, and allowed it to rise 2 more hours.  My other modification was to bake it with steam, that is, I baked it for 30 minutes covered with a roasting pan, then removed the cover,  and allowed it to bake for ten more minutes. The internal temperature of the bread was a little higher than 200F at that point.

Here are some photos of the process…

Slashing for this kind of bread is optional, but I like to practice my skills with the baker’s blade…   ;-)

Large, uneven holes, a vision that makes me very happy…

Time for lunch!   Everyone is invited…

Some of my fellow bakers already made this bread, please visit their sites following the links:

Paul loved this bread, particularly how wonderful it made his home smell during baking (the same happened in our home)

TxFarmer, as usual, does a great job shaping her bread in unique ways, I love to visit her blog, even if my Chinese skills are not up to par to read the text. Maybe one day… ;-)

BBA#22: PAIN DE CAMPAGNE

“Pain” in French has nothing to do with “pain” in English, but this bread gave me plenty of pain. Let’s start with the good news: the crumb.
Crumb1

I’d be embarrassed to meet Peter Reinhart after BBA#22. I managed to mangle the “epis” shape. In my defense, I couldn’t resist the challenge of shaping it, as one of our favorite boulangeries in Paris is called “Pain d’Epis“. I’ve now developed an increased sense of respect for their wonderfully shaped breads, baked to perfection, day in and day out.

Back to the recipe. It calls for pate fermentee, made the day before and refrigerated overnight. In the morning add all the other ingredients (I used rye flour as the whole wheat component), and complete the recipe. I folded the dough (3 times) instead of kneading.
doughprep

To make the “epis” shape, first form a baguette-type loaf …
formed
then make scissor-cuts in opposite directions.
cutepis

After one more hour of rising, into the oven it goes….
book

Well, well, well … hmmmm, something went wrong. I guess the cuts should be more parallel to the surface, and deeper. When properly cut, the lobes of dough can be moved further apart, because if not the dough will rise and join the “epis” together again.

I lost the battle, but not the war, because the bread was very tasty, with a good crumb, nice crust,  not as as hard as a sourdough’s crust, just right… I want to perfect this shaping of the epis, though, and if anyone has advice, ideas or suggestions, I’m all ears!

Twenty-two breads down, twenty-one to go!

Check some of the “pain de campagne” made by my fellow bakers (maybe they can give me some lessons!):

Carolyn, from Two Skinny Jenkins

Joelen, from “What’s Cookin’ Chicago?”

Oggi, from “I Can Do That” (and evidently she can do a fantastic job!)

Mags, from “The Other Side of Fifty

Paul, from “Yumarama Artisan Bread

Txfarmer from sina.blog (very nice step by step photos)