The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

BBA Breads

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Grey's picture
Grey

BBA Breads

I got my copy of the BBA about two weeks ago, and it's been really great, I read through it in just two days and have started trying out various recipes and techniques, Here are some pics of the results, I have been very very happy with them all so far, and below are actually shots of my first attempts at each recipe :)

 

- Here is a Boule and a Tabatiere made with the Pain de Campagne recipe

Boule and Tabatiere

- Here is an Epi and Fougasse with the same recipe (Same dough too actually)

Epi and Fougasse

- Here is the crumb from the Epi, it was crispy and delicious

Epi Crumb

- and a crumb shot of the Tabatiere, it was soft and very springy, the crust was excellent

Tabatiere Crumb

- and finally some Pain a l'Ancienne from last week, it was excellent though my oven was being a little wonky at the time, so it's not as good as it could have been, (And will be next week ;) )

Panne a l'Ancienne

 

Grey's picture
Grey

Tried it again, mucked up the shaping of the Tabatiere, but it was still deliciousPanne de Campagne, Tabatiere

Eli's picture
Eli

They all look delicious! Great crumb too!

Grey's picture
Grey

Boules

Baked some Boules with the Panne de Campagne recipe last night, and have a poolish for Ciabatta in the fridge right now for later tonight, I'll have to figure out a better way of Scoring the boules, they end up rising TOO much (Well, too much for aesthetics, but the more the better for taste!) and mucking up whatever I carve into them >_>

Grey's picture
Grey

Ciabatta

 

Made the BBA Poolish Ciabatta tonight, I forgot to add more water at the mixing stage so it was dryer than it needed to be, and didn't take up as much flour as it could have, (I used the extra flour to set up for Panne de l'Ancienne Tomorrow), Turned out great though.