The Bread Baker’s Apprentice: Italian Bread

And just like that it’s May and it’s time for new cookbooks to cook from. Food52 Baking Club is spending the month with Peter Reinhart and his well known bread baking book, The Bread Baker’s Apprentice. For my first bake I made some Italian bread to accompany Spaghetti Bolognaise for dinner.

If you’re familiar with bread baking, this isn’t all that hard but it does take time to get to the finished product. You make a starter called a biga from flour, water and yeast and let it proof for a few hours before knocking it back and refrigerating it overnight. The next day you use this biga and make the dough proper with more flour, yeast and water plus some sugar and salt and olive oil. You proof it again until doubled, divide it in half and shape it into batards on a baking sheet. Leave it to rise again (mine was slightly overproofed thanks to school pickups) and then cut in some slashes with a sharp knife and bake in the oven until golden brown and cooked in the center (I use a thermometer to check). Then you torture yourself for an hour before you can slice it up and devour.

This was a really nice bread. I think it would’ve been better not overproofed and it would look prettier if I’d had the optional diastatic barley malt powder for the added color as this looks pretty pale rather than golden brown. I plan to make it again after I try a few different breads as we’re teaching our eldest to cook and he’ll be cooking Spaghetti Bolognaise weekly for the next little while. Quite convenient that this has landed during Bread Baker’s Apprentice month.

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