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The Bread Baker's Apprentice Challenge

One day, in May, 2009, Nicole of Pinch My Salt, posted a seemingly innocent tweet (on Twitter) about challenging herself to bake her way through Peter Reinhart's book The Bread Baker's Apprentice and asked if anyone wanted to join her.  People began to respond and the word spread like wildfire.  The next thing she knew she was signing over 200 people up and a community of home bakers began to form.  And thus, the Bread Baker's Apprentice (BBA) Challange was born.  Read her story here.

I was not following Nicole on twitter at the time, but the word had spread quickly.  I heard about it from a mutual friend on Twitter and I decided that this was something I needed to participate in given my recent interest in bread.  So, I signed up.  Read my story here.

I baked my first loaf on Friday, May 15th, 2009.  Who knows when I'll finish, but some day I will. 

The "official" BBA Challenge page:  http://pinchmysalt.com/the-bba-challenge/

These are links to all of my official bread posts.  Enjoy.

#1 - Anadama Bread pp. 108-110

#2 - Greek Celebration Breads (choose one variation) pp. 111-114

#3 - Bagels pp.115-122

#4 - Brioche (choose one variation) pp. 123-128

#5 - Casatiello pp.129-132

#6 - Challah pp. 133-134

#7 - Ciabatta (choose one variation) pp. 135-142

#8 - Cinnamon Buns and Sticky Buns pp. 143-146

#9 - Cinnamon Raisin Walnut Bread pp. 147-149

#10 - Corn Bread pp. 151-153

#11 - Cranberry-Walnut Celebration Bread pp. 154-156

#12 - English Muffins pp. 157-158

#13 - Focaccia (choose one variation) pp. 159-167

#14 - French Bread pp. 168-171

#15 - Italian Bread pp. 172-174

#16 - Kaiser Rolls pp. 175-177

#17 - Lavash Crackers pp. 178-180

#18 - Light Wheat Bread pp. 181-182

#19 - Marbled Rye Bread pp. 183-186

#20 - Multigrain Bread Extraordinare pp. 187-189

#21 - Pain a l’Ancienne pp. 191-194

#22 - Pain de Campagne pp. 195-197

#23 - Pane Siciliano pp. 198-201

#24 - Panettone pp. 202-206

#25 - Pizza Napoletano pp. 207-212

#26 - Poolish Baguettes pp. 213-214

#27 - Portuguese Sweet Bread pp. 215-218

#28 - Potato Rosemary Bread pp. 219-221

#29 - Pugliese pp.222-225

#30 - Basic Sourdough Bread pp. 233-235

#31 - New York Deli Rye pp. 236-238

#32 - 100% Sourdough Rye Bread pp. 239-241

#33 - Poilane-Style Miche pp. 242-245

#34 - Pumpernickel Bread pp. 246-248

#35 - Sunflower Seed Rye pp. 249-251

#36 - Stollen pp. 252-256

#37 - Swedish Rye (Limpa) pp. 257-258

#38 - Tuscan Bread pp. 259-260

#39 - Vienna Bread pp. 261-264

#40 - White Breads (choose one variation) pp. 265-269

#41 - Whole-Wheat Bread pp. 270-272

#42 - Potato, Cheddar, and Chive Torpedoes pp. 278-280

#43 - Roasted Onion and Asiago Miche pp. 281-283