Cheddar & Onion Mock Rye Batard (B&P14)

Baking & Pastry Project #14 - Cheddar & Onion Mock Rye Batard



This bread turned out to be the sleeper of the project so far. It had a fabulous flavor that was bursting with the creaminess from the cheese and the earthy hint of onion as the bread glided over my tongue.

I was surpised as I was pretty skeptical about a bread recipe that had raw onion in it. Was the onion going to cook all the way through or was it going to end up as power house chunks of raw onion surrounded by bread. I have to admit to pondering the recipe for a while and contemplated carmelizing the onions first. In the end, although I had my doubts, I finally went with the book and added those raw onion squares to the dough.

I got everything ready, so I could bake bread in the morning and realized my tea had gone cold. I placed the cup in the microwave, made my selection, pressed start and enjoyed a nice flame show. Two small flames popped up on one side of the interior. I rapidly hit "End" and watched my impromptu fire fizzle out.

What is it about microwaves? I don't use our microwave for very much, mostly for reheating beverages. However, the last 3 microwaves we've owed have lasted for 2 years and all go up in flames. Is there something about me that kills microwaves or is it a sign of the times with planned appliance obsolesence? Maybe it's a sign that I could start a new career as a fire-starter in an alternative universe, armed with my handy microwave? Oh, wait...they might not have electricity...okay scrap that plan.

By the way, do any of you use your microwave for a lot of cooking or do you use it mostly for reheating things? Most of the time, when I reheat foods, I use our toaster oven. Which is what I did with this bread, when my husband and I had a simple dinner of bread, salad and a nice cold gluten free beer. Delicious!



Recipe
Yield: 1 batard

Protein Content follows the flour in parenthesis
Original Protein Content: 13.21 g
GF Protein Content: 12.89 g


1 tsp/5 g brown rice flour (.45 g)
4 1/4 tsp/20 g sweet rice flour (1.2 g)
4 1/4 tsp/20 g arrowroot starch (.06 g)
4 Tb/58 g sorghum flour (6.67 g)
1 1/4 tsp/ 6 g chia seed meal (1.26 g)
____
1 tsp/5 g black bean flour (1.2 g)
4 3/8 tsp/21 g sorghum flour (1.47 g)
5/8 tsp/ 3 g cocoa powder (.57 g)
1 tsp/5 g arrowroot starch (.01 g)
3/8 tsp/2 g agar agar powder
2 3/8 tsp/11 g instant dry yeast
7/8 tsp/4 g sea salt
5/8 tsp/3 g cane sugar
1/2 cup/137 ml water
5/8 tsp/3 g molasses
5/8 tsp/3 g vegetable oil
2 Tb/28 g cheddar cheese, diced
2 Tb/28 g yellow onion, diced

1. Combine the dry ingredients into a large bowl and blend well. Add the water, molasses and oil and mix. Then add the cheese and onion and blend.

2. On a sheet of parchment paper sprinkled with sweet rice flour, place the dough into the center and shape into a batard. Slice the batard across the width of the middle and then on either side. Set in a draft free location and allow to rise for 2 hours.

3. Preheat the oven to 425 degrees F/218 degrees C. 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 loaf onto the baking stone. Squirt the sides of the oven with water and the top of the bread. Then bake for 25 minutes. Prop open the door of the oven and allow the bread to cook for 5 minutes. Remove the bread from the oven, then let the bread cool about 1 ½ hours 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.

2. Chia Seed Meal/Salba Meal – You can purchase dark chia seeds from Barry Farm and light chia seeds (Salba) from Amazon. Then you can 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 #13 - Prosciutto & Provolone Bread
Baking & Pastry Project Week 7 - Ham & Cheese
Baking & Pastry Project #12 - Belgian Apple Cider Bread
Baking & Pastry Project #11 - Beer & Cheese Bread
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


Want More?

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

Buckwheat Anasazi Bean Batard (B&P-3)

Baking & Pastry Project #3 - Buckwheat Anasazi Bean Batard

It is amazing how dependent I am on my computer, back up drives, wireless network cards and routers. When parts die, I grind to a halt. Last night my husband got everything fixed.

Then we got side tracked by the videos from week 1 of this season's Britain's Got Talent. It's a fun show with so many talented folks competing.

This week's first recipe from the Baking & Pastry Project using the Culinary Institute of America's Baking & Pastry book is for Whole Wheat Bread (page 130) and the shaping exercise is the batard (page 197). It is a high protein bread that calls for high gluten flour that has 14 percent protein for 100 grams of flour, as compared to 12 percent protein for bread flour. This recipe contains both types of flour, the first series of gluten free flours are to replace the bread flour and the second set (after the line) are to replace the whole wheat flour. The protein amounts of each flour follow in parenthesis. The total amount of protein for the original whole wheat bread was 36.79 grams (per 100 g flour) as compared to 36.47 grams of gluten free flour (per 100 g flour). The agave syrup was added to take the slightly harsh after taste away from the dough.

The dough shaped up beautifully and had a fabulous crust after it was baked. The flavor is a little stronger, but it makes fabulous sandwiches and seasoned croutons.

Recipe

32 g brown rice flour (2.88 g)

30 g sweet rice flour (1.8 g)

30 g arrowroot starch (0.3 g)

78 g Anasazi bean flour (17.16 g)

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100 g buckwheat flour (14.3 g)

13 g arrowroot starch (0.03 g)

6 g chia seed meal

2 g agar agar powder

5 g instant dry yeast

5 g sea salt

210 ml - 260 ml water

2 ml agave syrup

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

2. On a sheet of parchment paper sprinkle some sweet rice flour and turn out the bread dough. Shape into a batard shape and using a sharp knife slice length wise down the center of the dough. Place onto a french bread loaf pan, cover the dough and allow to rise for 45 minutes.

3. Preheat the oven to 460 degrees Fahrenheit. 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, a stone or brick, and a squirt bottle filled with water for steaming your bread. Allow the stone or brick to warm in the oven.

4. Remove the stone or brick from the oven and slide the parchment paper with the batard onto the baking stone. Place the water bowl on a shelf in the bottom third of the oven. Then place the brick or stone into the pan of water. Squirt the sides of the oven with water and the top of the bread. Bake for 3 minutes then squirt the sides of the oven and top of bread with water. Then continue to bake for another 17 minutes. Prop open the door of the oven and allow the bread to cook for 10 minutes. Remove the bread from the oven, then let the bread cool about 1 ½ hours before cutting.

Notes:

1. All ingredients can be purchased from Barry Farm.

2. Kitchen tools or pans can be purchased from Amazon.com, Fantes, Sur La Table, and Williams Sonoma.

Other Baking & Pastry Project Posts:

Baking & Pastry Project - Week 2
Baking & Pastry Project #2 - Bagels
Baking & Pastry Project #1 - Lean White Bread
Baking & Pastry Project - Week 1