Showing posts with label pain de mie. Show all posts
Showing posts with label pain de mie. Show all posts

April 30, 2009

Adzuki & Job's Tears Pain de Mie (B&P-7)


Baking & Pastry Project #7 - Adzuki & Job's Tears Pain de Mie

This week I'm starting off the Baking & Pastry project with the recipe for Pain de Mie (page 134) from the Culinary Institute of America's Baking & Pastry book. This dough can be used to make oblong loaves (pg 184 & 222) or into cylinder loaves using a pain de mie pan.

Until starting the Baking & Pastry project, I hadn't used metric quantities very often. Most of those recipes were for the monthly baking challenges for the international baking online group, The Daring Bakers. After baking some of these recipes, I realized how easy it was to use my kitchen scale and the metric beakers that are in my kitchen. It also helps, that my son's Geometry work is always done in both imperial and metric measurements, so I get in a fair bit of practice.

If you are interested in adding the ability to use metric quantities in your baking, one of the best investments I made for baking is a kitchen scale. You want one that has ounces, pounds, kilograms and grams, like the one from Escali.

Next you'll need to get a measuring cup or beaker that measures in milliliters, like the Emsa beaker which measures six different ways. A mini measuring cup that does smaller amounts is helpful, such as the one from Oxo, but isn't necessary is you have metric equivalents on your measuring spoons. Take a look at measuring spoons like the ones from Roscan, or another option is a progressive international measuring set that starts at 1/32 tsp and goes through 2 cups, made by Progressive.

If you aren't ready to add a scale or metric cups and spoons to your kitchen, one of the best baking or cooking resources is the Gourmet Sleuth website. They have a variety of measurement converters to help you change anything from drops all the way through gills.

This recipe is made with a bread flour that in the original version has 31.59 grams of protein per 100 grams of flour. The gluten free version has 31.51 grams of protein for 100 grams of flour. The protein contents of each flour used follow in the parenthesis.

This loaf turned out to be rich tasting loaf that was reminiscent of a whole grain bread. I served it with a breakfast meal of fruit salad and egg and ham cups. My family thoroughly enjoyed this loaf of bread.

Recipe
Yield: 1 loaf

3.3 Tb/47 g brown rice flour (4.23 g)
2.8 Tb/40 g sweet rice flour (2.4 g)
2.8 Tb/40 g arrowroot starch (.12 g)
4.2 Tb/60 g job's tears flour (6 g)
3.5 Tb/50 g adzuki bean flour (17.5 g)
1.3 tsp/6 g chia seed meal (1.26 g)
0.4 tsp/2 g agar agar powder
1.5 tsp/7 g instant dry yeast
1.5 tsp/ 7 g cane sugar
1 tsp/5 g sea salt
0.7 cup/176 ml whole milk, room temperature
0.9 Tb/13 g butter, softened
1 tsp/5 ml agave syrup

Egg Wash

1 egg, beaten

1. In a large bowl combine all the dry ingredients and blend. Add the wet ingredients and stir into a cohesive dough.

2. On a sheet of parchment paper sprinkle some sweet rice flour and then set the ball of dough on it. Shape into an oblong loaf and place in a warm location to rise for 1 1/2 hours.

3. Place the baking stone into the oven and preheat the oven to 375 degrees F/190 degrees C. Brush the egg wash over the loaf and once the oven is preheated, slide the parchment paper with the loaf on it into the oven. Bake for 35 to 45 minutes and the crust is a golden brown.


Notes:

Flours & Binding Agents: Authentic Foods, Barry Farm, Bob's Red Mill

Adzuki Beans: Amazon.com, Eden Foods, Barry Farm

Job's Tears (Yimi or Hato Mugi): Amazon.com, Gold Mine Natural Foods

Instant Dry Yeast: Barry Farm


Other Baking & Pastry Project Posts

Baking & Pastry Project Week 4
Baking & Pastry Project #6 - Grissini
Baking & Pastry Project #5 - Soft Rolls
Baking & Pastry Project Week 3
Baking & Pastry Project #4 - Rosemary Bread
Baking & Pastry Project #3 - Whole Grain Bread
Baking & Pastry Project Week 2
Baking & Pastry Project #2 - Bagels
Baking & Pastry Project #1 - Lean White Bread
Baking & Pastry Project - Week 1

April 27, 2009

Baking & Pastry Project Week 4 - Sandwich Breads


Baking & Pastry Project Week 4

What's going on? I was a very lucky woman and received a copy of the Culinary Institute of America's Baking & Pastry book along with their culinary dvd's from my family for my birthday and our anniversary. After watching all the DVDs, I decided to work my way through the CIA's Baking and Pastry book - of course making it gluten free. There were so many skills that I wanted to develop and work on. I hope you will be interested in sharing my journey with me.

You can also follow me on Twitter, where I'm glutenagogo.

Schedule

Wednesday - Pain de Mie

Friday - Whole Grain Pullman Loaf


Shopping List

Brown Rice Flour (Fine or Superfine Grind)
Sweet Rice Flour (also called glutinous rice flour)
Arrowroot Starch
High Protein Flours, such as: Soybean, White Bean, Job's Tears
Whole Grain Flour, such as: Buckwheat, Millet, Sorghum, Quinoa, Teff
Instant Dry Yeast
Sea Salt
Binding Agents, such as: Xanthan Gum, Guar Gum, Chia Seed Meal, Agar Agar Powder


Resources

Flours & Binding Agents: Authentic Foods, Barry Farm, Bob's Red Mill

Adzuki Beans: Amazon.com, Eden Foods, Barry Farm

Job's Tears (Yimi or Hato Mugi): Amazon.com, Gold Mine Natural Foods

Instant Dry Yeast: Barry Farm


Equipment

Pain de Mie Pan - It's not necessary to make this recipe. If you decide you want one or you'd like to see what they look like, they are available at Fantes.

Pullman Loaf Pan - It isn't necessary to purchase a pullman loaf pan to make this recipe. You can mimic the effect of the pullman pan with a regular loaf pan, a sheet pan and several bricks. You can also purchase several sizes of Pullman Loaf pans from Fantes. You can buy the smaller size at Williams-Sonoma and in a larger size at Kerekes - bottom and top are sold separately.