Welcome to my bread baking log for 2011! This is the start of my third year baking most of my own bread. I've gotten off track lately, and am using this log as a way to keep a record of what I'm baking and to hold myself accountable. =) A lot of the items probably won't make it into blog posts, but I'll provide links to the ones that do. If you're interested in joining in the BYOB (baking your own bread) fun, click on the picture above to find out how to join our (informal) group.
End of year update - Well, I didn't bake as much bread in 2011 as in previous years, but I'm okay with that. Sometimes life gets in the way. I do plan to continue baking as much of my own bread as I can manage. I'm not going to do a page like this for 2012 or continue with the BYOB group, but you'll definitely see posts about the new bread recipes that I bake.
January
1/1 - Soft Butter Rolls from Hamelman's Bread (previously blogged here) -- shaped as hot dog buns
1/5 - ABin5 method light wheat bread -- dough mixed
1/6 - Dragon tail baguette baked from light wheat dough (need to work on shaping more)
1/7 - Small boule baked from light wheat dough
1/9 - BBA Pugliese - two large batards
1/19 - ABin5 method pugliese-style (semolina) bread -- dough mixed (blogged here earlier this month)
1/20 - Large batard baked from the above dough (used all the dough in one loaf)
1/23 - Potato Rosemary Rolls - recipe from Cook's Country 10/2009 (for B's party)
1/30 - Oatmeal Bread - recipe from James Beard; one plain loaf, one with cinnamon raisin swirl
February
2/10 - Variation on ABED Neo-Neapolitan Pizza Dough - 6 dough balls, 200 g each - three used for dinner, three to the freezer
2/13 - BBA Sourdough Bread - 1 large batard
2/17 - Pizza - from the frozen dough
2/24 - BBA New York Deli Rye - 2 batards
2/25 - Country Bread from Flour - 2 boules
2/27 - Soft Butter Rolls from Bread - 5 hot dog buns (75g) + 8 rolls (60g)
March
3/7 - Simple milk loaf - 2 sandwich loaves
3/10? - Individual pizzas
3/20 - Crusty European-Style Hard Rolls - 9 90-100g rolls
3/21 - Individual pizzas
April
4/3 - more Crusty European Hard Rolls - double batch, 9 regular & 8 knots
4/10 - BBA Pugliese - 2 large batards
4/14 - pizza dough - baked 3, froze 3
4/17 - Jacques Pepin soda bread
4/20 - more pizza!
4/29 - ABin5 Semolina bread - large batard
May
5/8 - Cinnamon Raisin Twists
5/9 - Croissants from ABED - 7 large croissants (half the dough; froze the rest)
5/15 - Buttermilk Baps - 10 rolls
5/18 - pizza, dough from Baking Illustrated
5/24 - more pizza (frozen dough from last week's batch)
June
6/4 - Pain Rustique (Mellow Bakers) - a dozen rolls
6/8 - Pizza
6/16 - ABED Soft Sandwich Bread & Rolls - 6 hot dog buns + 1 loaf
6/29 - Pizza
July
7/4 - BBA Pugliese - 2 large batards
7/6 - pizza
7/17 - BBA Italian bread - 2 batards
7/24 - Deli-style hard rolls - baker's dozen (doubled the recipe)
7/28 - individual pizzas
7/31 - hot dog buns
August
8/3 - pizza
8/16 - Hoagie rolls from ABED - 10 rolls
8/17 - pizza
8/22 - Brioche - 1 loaf (froze half the dough)
8/24 - pizza
8/28 - ABED Pain au Levain - 2 small boules
September
9/1 - Brioche Crumb Cake
9/4 - Rustic Sourdough Bread - 2 batards
9/5 - Hamburger buns - 8, plus one hot dog bun for G - formed from Soft & Chewy Dinner Roll dough
9/14 - Sourdough durum semolina bread - 2 batards
9/18 - Knotted dinner rolls - 9 rolls (half the dough)
9/20 - Knotted dinner rolls- 9 more (rest of the dough)
October
10/2 - BBA Italian Bread - 2 batards
10/9 - Pumpkin brioche - 12 rolls @ 85g each (about half the dough)
10/11 - Pumpkin brioche cinnamon rolls - 1 dozen
10/13 - ABin5 Semolina bread - small boule
10/16 - ABin5 Semonlina dough - made into focaccia
10/23 - Pugliese - 2 large batards
November
11/2 - Pizza
11/6 - Fluffy Dinner Rolls
11/10 - Pizza
December
12/1 - Pizza
12/6 - Pizza
12/18 - Semolina Bread from Bread - 2 batards
