If you are new to my blog, you can read about the Bread Baker’s Apprentice Challenge here and about my involvement in it here. You can also find the rest of my BBA Challenge posts here.
It has been an incredibly long time since I actually baked this bread, but it’s time I got caught up on my posts.
I decided that I would actually follow the formula this time and make and use a biga. Here it is cut up and coming back up to room temperature.
Have I mentioned how much I love my new KA stand mixer?
I don’t know why, but I love before and after fermentation pictures. I think it’s just so cool!
I made 1 large loaf and 5 torpedo rolls.
We enjoyed some very Italian dishes with our beautiful Italian bread.
Spaghetti with garlic bread…
And some meatball subs loaded with melted cheese. Mmmmm… 
Overall Impressions:
This bread was not difficult, but I did not find it to be as flavorful as the French baguettes. I don’t know if this was because of my use of sourdough starter in the French bread or just some difference in the formulas.
Would I make it again? For my time, I’d rather have the French bread.
5 Comments:
I have to agree with you. It was good and all, but for the time it takes to make it, I have other recipes for Italian Bread that are MUCH faster. This was actually the last loaf I made in the BBA. I just couldn't keep up and had the book out from the library. I returned it and backed out, still haven't even posted this! LOL Yours looks wonderful :)
I MUST now have a meatball sub!
I'm glad your windowpane isn't a pain anymore! Reading your bread entries makes me want to empty my house of all carbs immediately...by eating them, or course! : )
Looks delish!
Ohhh... those meatballs subs, be still my heart!
You did a great job with this one.
Awesome that you are no longer "pained" by the windowpane. I love the color of the crust. The loaves are just beautiful!
Post a Comment