Sunday, May 23, 2010

Pain de Campagne: Baking Through The Bread Baker's Apprentice

Boy, this is quickly turning into a vegan baking blog. Well, I guess that just reflects where all my culinary energy is these days. Baking through The Bread Baker's Apprentice has turned me into more of a baking enthusiast than ever before. There has not been a single recipe that I have not been able to veganize, which makes me realize how overrated eggs are in baking. Yes, vegan baking is delicious and diverse.

So, on to the bread at hand. I thought I would enjoy this loaf much more than I did. It uses pate fermentee, like the french bread that I totally love, but also has whole wheat flour for texture and taste. I made little batards to use like a hoagie roll for lunch at work. The result was good, but not great. Don't get me wrong, it was tasty, but I was not blown away like I have been with other recipes in this book.

1. I used whole wheat flour, but Reinhart suggests rye can be used as well. Net time I will use rye.
2. I made 4oz batards and baked them for 15 mins.

- none


zemmely said...

Your posts about The Bread Baker's Apprentice inspired me to buy the book. I've started reading the introductory material and am exceptionally excited by Reinhart's enthusiastic tone.

I hope to get to baking soon. Thank you for your inspiration!

:LaJaguarCocinera: said...

Hey, looks great!
I wish I'd like bread better... Like, thinking about baking it runs goosebumps over my spine... ><
Totally screws my diet :P
But thanks for sharing these! They are so beautiful and golden!
I think you're doing just great with the baker matters! :D

seemoreglass said...

Hi vegan dad! I have been reading your blog for a while now and am a newbie to bread making as well. Ive read a ton of amazing reviews of Bread Maker's Apprentice and, armed with your vegan notes, I am ready to give it a spin! Can you tell me what breadmaking equipment you are currently working with? I want to be properly outfitted for my breadmaking adventure, but I am a poor law student and would like to avoid buying a $90 cloche if a pizza stone will do the job...

Thanks so much for everything, keep up the amazing work!

Vegan Dad said...

I have a KitchenAid stand mixer (nice, but not essential), a rectangular pizza stone, and a thermometer.

Shilla said...

Have you ever considered buying Peter Reinharts new book: Whole Grain Bread baking? I love bread but only try to eat whole grains so I baught the book and tried 2 recipes so far which turned out great but I"m still a beginner in practice and I'm looking forward to exploring more whole grains.