WGB Challenge

Okay, I'm throwing down the Gauntlet for a new bread baking challenge. As may of you know I was part of a challenge offered by Pinch my Salt to bake my way through Peter Reinhart's Bread Baker's Apprentice book. Even though I fell behind with a move and a new baby I managed to mostly complete the challenge and it changed pretty much changed my life. I never buy bread from the grocery store! French bread, sandwich bread, rolls, hot dog buns... you name it I can make it and I can make it tasty. The only problem is I mostly use white flour and I would much prefer to have the added health benefits of whole grains in my growing family's diet. I must say the only 100% whole wheat breads I make are dry, dense, and disgusting! So I challange myself to bake my way through Peter Reinhart's Whole Grain Breads book, New Techniques, Extraordinary Flavor. I hope that I will excite this challenge equally changed, ready to bake delicious, healthy breads for my family.
Sound interesting to you? Please join me! It's so much easier and more fun with a group.

This leaves you plenty of time to grab a book and get ready to bake! Pleas leave a comment if you're going to join so that I know who my fellow bakers are.

Here's the schedule:
(We're not going straight through since I feel we should do all the transitional breads first then move into the 100% whole grain, baby steps right?)
5/29- 6/4      Transitional Whole Wheat Sandwich Bread p.99
6/5- 6/11      Transitional  Multigrain Sandwich Bread p.107
6/12- 6/18    Transitional Rye Sandwich Bread p.119
6/19- 6/25    Transitional Cinnamon Raisin Bread p.140
6/26- 7/2      Transitional Challah p.149
7/3- 7/9        Transitional Country Hearth Bread p.156
7/10- 7/16    Transitional Multigrain Hearth Bread p.161
7/17- 7/23    Transitional Rye Hearth Meteil p.178
7/24- 7/30    Transitional Rye Hearth Seigle p.181
7/31- 8/6      Transitional German-Style Many Seed Bread p.210
8/7- 8/13      Transitional Rustic Bread & Focaccia p.264
8/14- 8/20    100% Whole Wheat Sandwich Bread p.95
8/21- 8/27    Multigrain Struan p.103
8/28- 9/3      Oat Bran Broom Bread p.109
9/4- 9/10      Rye Sandwich Meteil p.112
9/11- 9/17    Rye Sandwich Seigle p.116
9/18- 9/24    Potato Onion Rye Meteil p.122
9/25- 10/1    Potato Rosemary Bread p.125
10/2- 10/8    Anadama Bread p.129
10/9- 10/15  Whole Wheat Cinnamon Raisin Bread p.132
10/16-10/22 Whole Wheat Cinnamon Buns p.136
10/23-10/29 Whole Wheat Challah p.144
10/30- 11/5   Whole Wheat Hearth Bread p.153
11/6- 11/12   Multigrain Hearth Bread p.158
11/13- 11/19 High- Extraction Flour Miche p.164
11/20-11/26  Three Rye Hearth Bread Variations (choose 1) p.169
11/27- 12/3   Power Bread p.185
12/4- 12/10   Whole Wheat Sprouted Grain Bread p.189
12/11-12/17  100% Sprouted Grain Bread p.192
12/18- 12/24 **Julekage, Panettone, and Stollen (choose 1) p.245
12/25- 12/31  Whole Wheat Mash Bread p.195
1/1- 1/7         Multigrain Mash Bread p.201
1/8- 1/14       Steamed Boston Brown Bread p.202
1/15- 1/21     Spent-Grain Bread p.205
1/22- 1/28     Whole Wheat Brioche p.215
1/29- 2/4       Volkronbrot p.219
2/5- 2/11       Bavarian Pumpernickel p.225
2/12- 2/18     Hutzelbrot with Dried Fruit p.229
2/19- 2/25     Swedish Limpa Rye Bread p.233
2/26- 3/3       Santa Lucia Buns p.236
3/4- 3/10       Hapanleipa and Vorterkaker p.241
3/11- 3/17     Whole Wheat, Multigrain, and Pumpernickel Bagels (choose 1) p.253
3/18- 3/24     Whole Wheat Focaccia p.260
3/25- 3/31     Whole Wheat and Multigrain Pizza Dough p.267
4/1- 4/7         Whole Wheat Pita Bread p.273
4/8- 4/14       Whole Wheat Naan p.278
4/15- 4/21     Chapatis, Parathas, and Roti p.281
4/22- 4/28     Injera p.283
4/29- 5/5       Whole Wheat Matzo p.285
5/6- 5/12       Lavash p.289
5/13- 5/19     Thin Wheat Crackers p.291
5/20- 5/26     Seeded Crackers p.293
5/27- 6/2       Graham Crackers p.296