Showing posts with label The Bread Baker's Apprentice. Show all posts
Showing posts with label The Bread Baker's Apprentice. Show all posts

August 14, 2014

Chocolate Swirl Brioche

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I baked these chocolate swirl rolls 8 years ago when I was still a newbie at both baking and blogging. I used a recipe for sweet bread but couldn't recall the chocolate filling ingredients. They were good but not as pillowy soft and satisfying like these rolls I made following Peter Reinhart's Poor Man's Brioche recipe. Just perfect. Totally addicting.

October 14, 2013

Italian 00 Flour Pizza

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When I joined a baking community a few years ago, a lot of bakers recommended Italian 00 flour which has a lower gluten content and is finer in texture than American all-purpose flour. They promised the pizzas and breads made with this flour would be more flavorful and fragrant. This type of flour though was not available at the time but King Arthur started selling a similar flour although some bakers said the pizzas they baked with it didn't have the same aroma and flavor. How can they tell with all the toppings on the pizza? Texture, maybe, and bite too but I'm not sure about the "fragrance" of the dough. I bought a small bag of imported Italian 00 flour from our local grocery store, Giant, so probably they will start appearing in most stores. One thing for sure with this flour, it makes perfect Neapolitan style pizza with its signature crispy tender crust. I have to bake another batch with minimal toppings using this flour and ordinary all-purpose flour for a taste and aroma test.

May 31, 2012

Brioche Ice Cream Sandwich

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It seems that an Italian version of our beloved Filipino favorite ice cream sandwich on soft monay bun has become very popular here in the US and in Italy. Their ice cream sandwich has gelato on brioche bun which makes the sweet snack super rich.

February 21, 2012

Dutch Crunched Vienna Bread Rolls

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I bake our sandwich loaf bread regularly every week but lately I've been on a roll, bread roll, that is. The last two weeks I made 2 kinds of Filipino pandesal rolls and today I baked Vienna Bread rolls topped with Dutch crunch. Vienna bread is one of my favorite breads from Peter Reinhart's cookbook, The Bread Baker's Apprentice. The bread has thin crispy crust which I really love and has moist soft sweetish crumb. Because the dough uses a large amount of preferment the bread always comes out very flavorful.

September 28, 2011

Portuguese Sweet Bread

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One of my top 10 favorites from The Bread Baker's Apprentice Challenge was Portuguese Sweet Bread. The bread has tight soft sweet crumb and fragrant with lemon, orange, and

 
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