October 11, 2009

Baking & Pastry Project Week 15 - Lean & Multigrain

This week I'm making a lean bread and a multigrain bread with pate fermentee.  You will only need to make one pate fermentee batch for both recipes.  The lean bread dough from the Baking & Pastry Project #1 is the recipe you will need to follow to make the pate fermentee.  Then use the left over pate fermentee to make a batch of rolls.


Tuesday - Lean Bread with Pate Fermentee

Thursday - Multigrain Bread with Pate Fermentee

Shopping List

Brown Rice Flour (Fine or Superfine Grind)
Sweet Rice Flour (also called glutinous rice flour)
Arrowroot Starch
Almond Meal
High Protein Flours, such as: Soybean, White Bean, Black Bean
Whole Grain Flour, such as: Buckwheat, Millet, Sorghum, Quinoa, Teff
Instant Dry Yeast
Binding Agents, such as: Xanthan or Guar Gum, Chia Seed Meal, Agar Agar Powder
Variety of seeds and grains


Flours & Binding Agents: Authentic Foods, Barry Farm, Bob's Red Mill
Instant Dry Yeast: Barry Farm
Agave Syrup: Wild Organics, Native Seeds
Seeds & Grains: Barry Farm


No special equipment is needed this week.

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.

Other Baking & Pastry Project Posts

Baking & Pastry Project #28 - Berliners
Baking & Pastry Project #27 - Yeast Raised Doughnuts
Baking & Pastry Project Week 14 - Doughnuts
Baking & Pastry Project #26 - Pita
Baking & Pastry Project #25 - Naan
Baking & Pastry Project Week 13 - Flatbreads
Baking & Pastry Project #24 - Lavosh
Baking & Pastry Project #23 - Pizza
Baking & Pastry Project Week 12 - Pizza & Crackers
Baking & Pastry Project #22 - Soft Pretzels
Baking & Pastry Project #21 - Crescia al Formaggio
Baking & Pastry Project Week 11 - Parmesan & Pretzels

Want More?

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

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