Oct 9, 2012

BBA Challenge #28 Potato Rosemary Bread | #29 Pugliese | #30 Basic Sourdough Bread

BBA Challenge #28 Potato Rosemary Bread

Three more breads from my year of baking my way through every recipe in Peter Reinhart's The Bread Baker's Apprentice. 

Potato Rosemary Bread

This. Is. One. Of. The. Best. Breads. In. The. Book. When I bake it, I have to hide some if I want any.

Enough said. For the recipe, click on this link. You won't be sorry. I promise. It's sooooo good.

For other bakers' experiences and feedback, Google BBA Challenge #28, Potato Rosemary Bread.

BBA Challenge #29 Pugliese


According to the book, The Bread Baker's Apprentice, this bread is from the southeastern region of Italy. The dough is very wet, and begins with either a biga or a firm sourdough starter. I used a firm sourdough starter. While I slashed the dough as recommended in the book, I think it was kind of useless with such a wet dough. I will some day figure out how to slash wet dough and get that beautiful appearance. 

The recipe calls for fancy durum flour, but offers alternatives if this flour is not available (I get mine from King Arthur Flour). The taste is excellent. 

For other bakers' experiences and feedback, Google BBA Challenge #29, Pugliese. 

BBA Challenge #30 Basic Sourdough Bread

basic sourdough bread

This bread takes two days to make, but most of this time is "inactive." This bread recipe does not call for any commercial yeast. It's pretty amazing. The book also provides instructions for many variations (different flours, cheese, garlic, nuts, herbs, etc) including a bread spiked with commercial yeast. 

To see what other bakers have to say about this bread, Google BBA Challenge #30, Basic Sourdough Bread.

I am sharing this post with Bake Your Own Bread.


  1. That potato bread I really fabulous ... I should bake that again soon ... maybe even before the bread box is empty;-)

  2. That is a gorgeous loaf of bread! I love the look of the crust, so golden and beautiful!

  3. Peter Reinhart's breads are all nice. BBA was my first English bread baking book, and I learned a lot from it. Have you ever tried the whole wheat version of the Potato Rosemary Bread from "Whole Grain Breads"? That is wonderful, too.

    1. Thanks for the tip. I have the book and haven't tried that recipe. Can't wait!


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