The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bread Baker's Apprentice

Brigid's picture

Cinnamon Raisin Walnut Swirl Bread - BBA

January 4, 2008 - 12:18pm -- Brigid

Yesterday I made the Cinnamon Raisin Walnut Swirl Bread from Peter Reinharts The Bread Baker's Apprentice. I have to say, that was the best bread I have ever tasted. It was so packed with raisins and nuts! I'm definitily going to make this again. Both loaves were gone before the end of the night and my family still wanted more. I feel bad for my sister who only got 2 slices....I think I had 5!


Me, dividing the dough: 


pseudobaker's picture

BBA vs. Glazer French bread?

March 14, 2007 - 8:27pm -- pseudobaker

So I got the BBA from the library last week (great read!) and have made 3 loaves with the pate fermentee (2 pain de campagne, 1 French bread).  The taste is delicious, the crust is very nice, but I don't have very big holes.  The Acme Baguettes from Glazer's Artisan Baking Across America, however, has given me big holes every time.  Any suggestions where I might get bigger holes from the BBA?



zolablue's picture

Ciabatta challenge - BBA recipe

February 24, 2007 - 1:56pm -- zolablue

There has been some discussion about problems with the BBA ciabatta recipe and not being able to achieve an open crumb.  I have tried this recipe 3 times with varying results based on changes I made but was still not able to get the crumb correct.  I'm a very new bread baker but this was the first recipe I made about two months ago.  Each time it had a very good flavor and I think its worthy of trying to find out if it is a flawed recipe or if those of us who've tried it are making some error. 


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