Roasted Onion and Asiago Miche

Roasted Onion and Asiago Miche

Here it is November 12, 2014, and I just realized that I never posted the last bread in the challenge.  I did indeed bake this bread at the end of the year in 2010, but I just never posted it.

Here is what I remember about this bread.  It was good. The onions were difficult to deal with, and it doesn't look as good as I would like, but it had good flavor.

Here are the pics:

#42 Potato, Cheddar, and Chive Torpedo

A Bit Misshapen, but Oh, So Tasty!

Close-Up of the Pockets of Cheese

A Little Still Life

Cheese spilling out of the loaf - yum!

#41 Whole Wheat Bread

Whole Wheat Bread

It has been a while, admittedly, but as I recall, many of my fellow BBA bakers were not exactly crazy about this particular bread, so I was somewhat wary as I approached it. Much to my surprise, though I loved it! I should probably state, however, that I do love whole grain breads. In fact, one reason it took me so long to finish the challenge was that I kept taking detours back to my favorite whole wheat bread.

This is at least equal with that bread; in fact, it may possibly have edged it out a bit, because it has such great flavor.

#40 - White Bread

Sourdough Baguettes and White Bread Shaped into Dinner Rolls

This white bread recipe was decidedly better than my first white bread recipe, which was my first bread-baking attempt some 38 years ago. This recipe made wonderful rolls. I made them for my birthday party in November. They went very well with the turkey meatballs and sauce. After the party, we froze those that were left. That was a great idea, and since they thawed out so quickly, whenever I wanted a fresh roll, I just popped one into the microwave for a few seconds and had fresh hot bread at a moment's notice. Wonderful!

While I vastly prefer whole wheat bread, if I need basic white bread, this will be my go-to recipe.

In the Oven

The Finished Rolls

# 39 Vienna Bread

Gorgeous!

Yes, these loaves of Vienna bread are absolutely beautiful, but far too sweet for my taste. The little boys next door loved them though. I like my bread to taste like bread, not cake. The Tuscan bread was similar, but had that great Italian flavor, much more to my liking.

Beauty

The Finished Loaves

#38 - Tuscan Bread

This time, the beauty of the loaf matches the texture and the flavor - fabulous!

I am currently re-reading the first section of Elizabeth Gilbert's great book, Eat Pray Love, in which the author spends four months in Italy learning how to live life the Italian way - in pursuit of "Il bar far niente," in English, "The beauty of doing nothing." Although she doesn't exactly do nothing - she eats - and writes about what she eats - quite well. Almost as well as Steinbeck writes about food.

This bread, in my imagination, has me sitting in a trattoria in Rome or in Florence, ripping off a chunk to accompany a lovely pasta with a robust tomato sauce, redolent with garlic and herbs. It is a somewhat salty loaf, which somehow translates to Tuscany in my nascent Italian vocabulary.

A great loaf, and since I cook a lot of Italian food, I imagine this one gracing my bread basket many, many times.

The Close-Up

The Finished Loaves

# 37 - Swedish Limpa

Looks good, I know. But its good looks belie its flavor.

This one was just okay. Not stellar, by any rating scale - just okay. I had one slice and gave the rest away. But with 43 breads, they can't all be winners like the Poilane style miche, which, by the way two weeks later - thawed from the freezer - still makes the best toast - ever.

The Extreme Close-up

The Finished Loaf

#36 - Stollen

Perhaps not a perfect crescent moon shape, but one of the tastiest breads in the challenge.

Now I admit I was not looking forward to making this bread. First of all, it has an ingredient in it that I have detested since childhood - that nasty candied fruit that they put in fruitcake. When I was a kid, the only cake my mother made from scratch was fruitcake. I would get so excited that she was baking, and the ingredients looked so good and smelled so good. And then I would bite into it and be absolutely crestfallen with disappointment - due to - yes, that nasty candied fruit.

I dragged my feet on making bread, but time was running out - my deadline was looming - so I decided to take a leap and use dried cherries instead. I soaked them in rum, used toasted slivered almonds, orange and lemon extracts, and orange zest, and I now had one of my favorite breads in the challenge! It is wonderful hot right out of the oven; the next day; the day after - and makes absolutely spectacular toast.

I will make this bread again and again.

Oh - and I didn't see any reason to use the powdered sugar - it is perfect without it.

In the Oven

The Finished Loaf

# 35 - Sunflower Seed Rye

The Finished Loaves

Looks pretty good, doesn't it? Ah, but we all know how looks can deceive, and to my mind and taste buds, there was deception here. This was my least favorite bread in the whole challenge. Not crazy about the flavor; and the texture left me cold - too soft. Oh well ... On to the next ...

"The Single Loaf - Put a Ring on It"

Sorry, couldn't resist : )

#34 - Pumpernickel

The Finished Loaves

The Pumpernickel was very similar to the 100% Rye that I made into the baguette shapes. This bread was okay, but I prefer the 100% Rye because of its texture, and, like the Rye, it was better with cheese.

I have forever sought to make the dark, dark pumpernickel that my mom and I used to order with a delicious minestrone at a now defunct restaurant in Laguna Beach, California, called That Place Across from The Hotel Laguna. That pumpernickel was the color of dark chocolate, with a crisp crust, a relatively soft crumb and a tangy flavor, undoubtedly enhanced with sourdough and caraway seeds. I have never found a recipe for that bread. It never comes out dark enough, in spite of using copious amounts of dark chocolate and molasses. Perhaps they used food coloring of some sort?

The pursuit continues ...

Another View

And Yet Another View

#33 - Poilane-Style Miche

Book Cover - Bread Baker's Apprentice

My Version

I love this bread! It is definitely in my top three. Now, Monsieur Poilane's bread is famous - no legendary. I have read about it - first in Bernard Clayton's great book, The Breads of France, and often, since then, in a wide variety of publications from travel books to food magazines to cookbooks. I have even eaten some of Poilaine's bread, which was flown in from Paris to San Francisco - but never have I had the temerity to attempt to make this iconic bread until today.

It was surprisingly easy, and though the author says not to mix it in the stand mixer, I gave it a try, and it worked fine. Let's hear it for the trusty Kitchen Aid - mine isn't even the big one.

When that loaf came out of the oven - so impressively huge and well-risen, I was ecstatic. It filled my house with that tangy sourdough aroma and the taste - well - unbelievable - great flavor - perfect texture - with an amazing crust. This may just be the perfect bread!

Well done, Peter. You mastered Poilane's formula.

See the crackles on the crust? That happened after it came from the oven - crackled in the cold early morning air - a lovely sound.

I like the lights in this picture - the glow from the lamp to the left and the Christmas tree to the right.

View from Above

Three-Quarter Angle

#32 - 100% Sourdough Rye Bread

Once again, I was skeptical, and once again, I was proven wrong. When I read this recipe, or "formula," as Peter Reinhart calls it, I thought no way; this will never work - not enough gluten - it won't rise; it will be too heavy, and on and on. Well, rye flour doesn't have a lot of gluten, but it did rise - not as well as its cousin, white flour, but rise it did.

The final loaves were not the typical looking baguette. Heavier and denser than the baguette made using white flour, I carefully cut a thin slice and tasted it, and it was okay - just okay. But then I remembered bread's old friend, cheese. I cut a thin slice of a New Zealand Cheddar, and put it on top of the bread. The affinity of the bread and the cheese is one of those mysterious twists when the whole is greater than the sum of its parts. Alone, the bread is okay. Alone the cheese is good. But combining the two makes a happy explosion of flavor and texture in the mouth - one that is not to be missed.

The Finished Loaves

Risen and Ready for the Oven

In the Oven

And There They Are

#31 - New York Deli Rye

Triple Beauties - Looking Good and Tasting Just as Good

I have always loved a good rye bread. I love it toasted with poached eggs on top. I love it toasted with jam on it. I love it as the wrapper for a good sandwich. But I have never been able to make a good rye bread. And I have tried. Many times have I tried, but it never has that distinctive deli rye flavor - until now. This one has the flavor - and it has the texture. The caraway seeds are the final touch which gives it that authenticity. I will make this again and again.

#30 - Basic Sourdough Bread

There is sourdough, and there is Peter Reinhart's formulas for sourdough. I have made sourdough breads for over 30 years. I have used those silly "tourist" packages one gets from Fisherman's Wharf in San Francisco. I have grown the starter using organic champagne grapes and organic flour from the specialty natural foods store - and never with great results. Sometimes, they were bricks; sometimes they were gummy and raw; and sometimes they were just flat and lifeless. Not so with Peter's formulas.

Starting with the basic sourdough formula here, I chose to bake these into baguettes for my birthday party dinner, which was my 60th birthday - the theme of which was 60 and Fabulous! and the bread was lived up to that theme. I still like the French baguettes slightly better, but this formula was a darned close second. Great flavor; great texture. I will make these again - definitely.

From my 60th - and Fabulous! birthday party. Used for dipping into the sauce part of Dorothy's meatballs and sauce.

The Firm Starter

Kneaded and Ready to Rise

I finally had someone there to take a picture of the famed "windowpane." It was fun to get to that point.

In the Oven

Behold the Sourdough Baguette!

#29 - Pugliese

Back from a very long hiatus. Did not bake from the challenge since before summer. But I have decided to finish this challenge by the end of 2010, which was about one week from the day I actually baked this. I think I'm going to reach my goal. It is 2:30 a.m., Wednesday, December 29th, as I write this, and I only have the last two breads to go. I'll be writing furiously too. Stay tuned to see what I have planned next. : )

Pugliese - funny name - good bread - not great, but good. Mine did not come out at all like the picture in the book. I think it's because I didn't use the semolina flour and opted instead for the bread flour. This bread had great rising power and was wonderful right out of the oven, but became pretty dry pretty quickly. I have a loaf to my daughter, who planned to make French toast with it. Haven't heard back from her yet as to results, but I am guessing it made outstanding French toast, due to the slight dryness - great for soaking up the custard-like batter.

The Finished Loaves - Twin Beauties - Again

Fully Kneaded - Ready for the Rise

And Now Ready for the Oven

What a Gorgeous Loaf!

#28 - Potato Rosemary Bread

What a delicious bread! The combination of the roasted garlic and the rosemary really added tremendous flavor to this delightful loaf. It is a winner; one that I will make again and again. And having the biga already in the fridge is a real help. Confession: sometimes I don't even take the chill of the starter. Ever since making the Pain l'Ancienne, with its cold everything, I figured using the cold starter would be okay, and it was.

Twin Beauties

The Finished Loaf