Last week when Nicole of Pinch My Salt casually tweeted about starting a challenge to bake every single bread in Peter Reinhart’s masterwork The Bread Baker’s Apprentice, I didn’t even think. My subconscious took over and my fingers seem to type of their own accord, “I’ll take on that challenge.” I’ve had the book in my personal collection for a few years and have attempted several of the breads, some on my own and some as Daring Baker’s challenges. His Napoletana pizza dough has become a regular in our kitchen and every time I make it I want to break into a rendition of That’s Amore or Funiculì, Funiculà. Though I’ve failed the first time around on some of his formulas (er, the bagels), I now have a chance to redeem myself…hopefully.
Well, there’s a bunch of us doing what we now call the BBA Challenge, about 200 to be exact. Yes, the challenge went viral, but we decided to be relaxed about it and just have fun. We’re working loosely on a schedule of one formula per week going through the book in order from beginning to end. The first challenge is the Anadama bread.
Each week I will post a photo journal of the loaf or loaves I made that week. After today, my posts on the challenges will be mostly wordless posts, merely an opportunity to show what we’ve been working on. For more bread inspiration, check out the BBA Challenge photos in the BBA Challenge Flickr photo group.
Anadama toast with butter, cinnamon, and sugar. Brings back delicious memories of my childhood.