Beer & Cheese Batards (B&P-11)

Baking & Pastry Project #11 - Beer & Cheese Batards

It's been an interesting and puzzling week at my house. Here I am blogging and baking away gluten free and yet I am having to eat wheat. It actually turned out to be harder than I thought it would be to do. You see my house is gluten free and the only item in the pantry that has wheat in it is a package of cinnamon Twizzlers and those belong to my husband.

It all began early this week when my doctor announced that she wanted me to take another celiac blood test. Although I'm not thrilled that I've had to eat wheat again so I can take the test, my doc's got some excellent reasons for me to do it again. This whole eating wheat thing has been just a bit more challenging than I thought it would be. We've been eating out, so I won't have to deep clean the kitchen again in order to get the wheat out yet again.

Thank goodness I took that test this morning and I can go back to my comfy and yummy gluten free diet. No more milling around the train station eating baguettes so the wheat doesn't get into the car, eating out every meal or sleeping badly because I'm not eating gluten free. I can go back to eating and cooking at home, getting some good rest and eating gluten free beer and cheese bread.

This turned out to be a moist and tangy bread with a slightly crisp crust. We opened some Bard's beer and then made melted ham and cheese sandwiches to celebrate returning to our gluten free status.

Up for a Bard's conversation starter? Located under the bottle cap, mine was: "Would hamsters prefer little rowing machines?" What do you think?

Pate Fermentee Recipe

Protein content is in parenthesis
Original recipe protein content: 36.79 g
Gluten free recipe protein content: 36.47 g

2.2 Tb/32 g brown rice flour (2.88 g)
2.1 Tb/30 g sweet rice flour (1.8 g)
2.1 Tb/30 g arrowroot starch (0.3 g)
.33 cup/78 g Anasazi bean flour (17.16 g)
.43 cup/100 g buckwheat flour (14.3 g)
2.7 tsp/13 g arrowroot starch (0.03 g)
1.26 tsp/6 g chia seed meal
.4 tsp/2 g agar agar powder
1.26 tsp/6 g instant dry yeast
1.05 tsp/5 g sea salt
1.09 cup/260 ml water
.40 tsp/2 ml agave syrup


* Mix together the dry ingredients and then add the liquid ingredients. Stir until a cohesive ball forms. Set aside until you need it for the Beer & Cheese Dough. Store the remaining pate fermentee in the refrigerator in a sealed container. You will need it for the next recipe, Belgian Apple Cider Bread.



Beer & Cheese Bread Recipe

CIA Baking & Pastry Book, page: 137
Protein content is in parenthesis
Original recipe protein content: 20.04 g (flour alone)
Gluten free recipe protein content: 20.07 g (flour alone)

2.45 Tb/35 g brown rice flour (3.15 g)
2.45 Tb/35 g sweet rice flour (2.1 g)
2.1 Tb/30 g sweet potato flour (.63 g)
.35 cup/81 g millet flour (9.3 g)
1.26 tsp/6 g chia seed meal (1.26 g)
1.05 tsp/5 g black bean flour (1.2 g)
1.47 Tb/21 g sorghum flour (1.47 g)
1.05 tsp/5 g cocoa powder (.95)
.4 tsp/2 g agar agar powder
1.89 tsp/9 g instant dry yeast
1.05 tsp/ 5 g sea salt
2.17 Tb/31 g cottage cheese
1.01 cup/273 g gluten free beer (Bard's)
1.35 Tb/20 ml agave syrup
.27 cup/62 g pate fermentee

Glaze


2 tsp/9.8 ml sorghum malt syrup
2 Tb/29.5 ml water

1. In a large bowl combine all the dry ingredients and stir making sure the ingredients are thoroughly blended. Pour in the cottage cheese, beer and agave syrup mixing until combined.

2. On a sheet of parchment paper sprinkle some sweet rice flour and turn out the bread dough. Roll into a log and divide into 6 pieces of equal size. Shape each piece into a batard roll and using a sharp knife slice length wise down the center of the dough. Place onto a french bread loaf pan that has been covered with parchment paper sprinkled with sweet rice flour. Using a pastry brush, gently cover the tops of the batards with the sorghum malt syrup and water glaze. Cover the dough and allow to rise for 1 hour.

3. Preheat the oven to 460 degrees Fahrenheit/238 degrees Celsius. If you have a baking stone, place it in the oven at the same time on a shelf in the top third of the oven. Gather an oven proof bowl that can hold water, and a squirt bottle filled with water for steaming your bread. Place the water bowl on a shelf in the bottom third of the oven.

4. Slide the parchment paper with the batard rolls onto the baking stone. Squirt the sides of the oven with water and the top of the bread. Bake for 10 minutes Prop open the door of the oven and allow the bread to cook for 5 minutes more. Remove the bread from the oven, then let the bread cool about 1 hour before cutting.






Notes:

1. Bean Flour – You can purchase Black bean flour from Barry Farm or you can grind your own using a coffee grinder. Anasazi beans are available from Barry Farm and you will need to grind those into flour yourself. Make sure to sift your bean flour before using to make sure any bits that weren’t ground are removed.


2. Chia Seed Meal – You can purchase chia seeds from Barry Farm and use a coffee grinder to turn them into meal.

3. Agar Agar Powder - Is available from Barry Farm as well.




Other Baking & Pastry Project Posts


Baking & Pastry Project Week 6 - Beer, Cheese & Cider
Baking & Pastry Project #10 - Sunflower Honey Bran Bread

Baking & Pastry Project #9 - Black Bean Millet Pullman Loaf (mock rye)
Baking & Pastry Project Week 5 - Mock Rye & Sunflower Seeds

Baking & Pastry Project #8 - Cocoa Chia Whole Grain Pullman Loaf
Baking & Pastry Project #7 - Adzuki & Job's Tears Pain de Mie
Baking & Pastry Project Week 4 - Sandwich Breads
Baking & Pastry Project #6 - Garbanzo & Pine Nut Grissini
Baking & Pastry Project #3 -Buckwheat Anasazi Bean Batard




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