When making my way through a cookbook, I often have trouble deciding which recipe to complete next. This is especially true for Reinhart’s The Bread Baker’s Apprentice. The great thing about bread is that it rarely breaks the bank. So theoretically, I could complete the rest of the formulas from start to finish in the order they appear in the book. This, I believe, was the route taken by those who participated in the BBA Challenge (by the way, is this still a thing?). So far, however, I have just been wandering from this formula to that one, deciding which to make on a whim.
However, in the interest of order, I decided earlier this week that I would complete the remaining recipes in the order they appear. Noting that I had two remaining Greek celebration breads to make, I decided to bake both in one day. Pictured above is the standard bread, shaped into a boule.
Below is an adapted version of Lambropsomo. I kneaded dark raisins and slivered almonds into the dough, and braided it with the 3-braid method.
I finished the standard bread with the optional glaze, but left the second without. I must say, there is, indeed, a place for a good glaze; but for the most part, I think I am a no-glaze kind of person.
Here are a few photos from the process:
Also, the peas are growing on my deck!