Baking & Pastry Project Week 12 - Pizza & Crackers

Baking & Pastry Project Week 12 - Pizza & Crackers

Schedule

Tuesday, 9/15 - Pizza

Saturday, 9/26 - Lavosh

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

Molasses
Honey

Resources

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

Equipment

Baking Stone


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.

Want More?

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

Other Baking & Pastry Project Posts

Baking & Pastry Project #22 - Soft Pretzels
Baking & Pastry Project #21 - Crescia al Formaggio
Baking & Pastry Project Week 11 - Parmesan & Pretzels
Baking & Pastry Project #20 - Craquelin

Baking & Pastry Project #19 - Brioche
Baking & Pastry Project Week 10 - Brioches
Baking & Pastry Project #18 - Mixed Berry & Cream Cheese Coffee Cake
Baking & Pastry Project #17 - Braided Challah
Baking & Pastry Project Week 9 - Twisted & Braided

Baking & Pastry Project Week 7 - Ham & Cheese

It's going to be another great week of bread baking at my house. As always, my furry buddy will be warming the tops of my feet while I measure flour, grind beans and accidently knock chunks of cheese on the floor.

I've discovered there are quite a few ways I can make our Sheltie's day while I work my way through the bread section of the Baking & Pastry Project:

1. Me: Start up the coffee grinder.

The Sheltie: A prime whining and whizzing noise that means great barking fun will be had...REAL soon.

2. Me: Grind beans rather than coffee beans.

The Sheltie: A possible sign that aliens are attempting to break in and abduct Timmy, yet again...well, you never know...it pays to be on guard.

3. Me: Keep up good posture while I chop cheese, prosciutto and onion.

The Sheltie: If I squeeze in between the cabinet and my human's body, I can lay on top of their feet. It's an awesome trick to play, as it makes my human drop amazing quantities of food on the floor...chunks of cheese, meat and the incredible combo...pizza.

4. Me: I always need to bake or cook something for the bottomless preteen stomachs residing in our house.

The Sheltie: If the oven is running, something good will soon be had to eat. I am a begging master. I could go pro. With my masterful touch I can get cheese, ham, waffles, chicken, and BACON, BACON, BACON & MORE BACON.

5. Me: Run the Kitchen Aid Stand Mixer.

The Sheltie: The absolutely best tasting food comes from that whirring thing on the counter. If I bump my human's leg with my shoulder, I have a better chance of her dropping the spoon or the spatula. It's all good to me.

6. Me: I need to do some chores in the kitchen.

The Sheltie: Ah...the kitchen, excitement at every turn...

Schedule

Wednesday - Prosciutto & Provolone Bread

Saturday - Cheddar & Onion Mock Rye Bread

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

Sea Salt

Binding Agents, such as: Xanthan or Guar Gum, Chia Seed Meal, Agar Agar Powder

Prosciutto - diced

Provolone - diced

Cheddar Cheese - grated

Yellow Onion - diced

Molasses

Resources

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

Instant Dry Yeast: Barry Farm

Molasses: Barry Farm

Agave Syrup: Wild Organics, Native Seeds

Prosciutto, Provolone, Cheddar & Onion: Local grocery store or natural foods market

Note: If you can't prosciutto in your area, look for a Smithfield ham, Black Forest ham, dried cured ham or lean bacon (blanched in boiling water, rinsed and drained). This information is from The Cook's Thesaurus, click on the link for even more options.

Equipment

No specific or unusual 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.

Want More?

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

Other Baking & Pastry Project Posts

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

Black Bean Millet Pullman Loaf with Caraway Seeds (B&P-9)

Baking & Pastry Project #9 - Black Bean Millet Pullman Loaf with Caraway Seeds

Each loaf I've made while working on the Baking & Pastry Project has been a learning experience. The Rye Dough with Caraway Seeds for a Pullman Loaf (pg. 135) turned out to be a bit of a journey and ended up taking me a few trys to get right.

This loaf was originally made of bread flour (14.58 g protein per 100 g flour) and a medium rye flour (5 g of protein per 100 g flour). My millet flour blend replaced the bread flour and had 13.98 g of protein per 100 g of flour. While the sorghum, black bean and cocoa blend with 5.8 g protein per 100 g of flour replaced the rye flour.

My original plan was based around using a gluten free rye seasoning that I located. I selected milder flours with the thought that the rye seasoning would carry the flavor load. This was all fine and good except for the fatal flaw in my plan...I hadn't yet checked out the rye seasoning. When I did, I was blasted with an acidic aroma more suited to drain cleaner than a food seasoning. Thinking it was because the bottle had been sealed for a while, I let the bottle air before checking it out again. It wasn't expired and it had been sealed, so I was left with thoughts about better uses for this powder rather than seasoning. Hmmm...replacement for smelling salts...

This led to me a great and merry chase through my pantry experimenting with flour flavor combinations. Some combinations were good up until you added the caraway seeds, others went straight into the trash can (i.e. don't use carob), while a couple made it to the test loaf stage. The winner ended up have a larger variety of flours than I thought it would. Plus, the dough did taste a little more of beans, stronger than I thought it would have since I only used 10 grams of black bean flour. I wanted the dough to have a stronger taste, so I didn't add any extra sweetener to remove the slightly bitter edge it had.

The loaf turned out with a dense crumb typical of a pullman loaf and a fabulous rye-like taste. After tasting the sample that I gave him, my husband grabbed one of the mini loaves and glass of La Vendimia (a Spanish red wine). Then he settled in on a bar stool at the kitchen counter for an after work snack. I joined him after cutting some Cotswold cheese with chives and setting out the jar of dark mustard.

At the end of this journey, I was delighted to discover that I didn't have to rely on a jar of seasoning to create a loaf of bread with a rye-like taste. It was possible to do with the right combination of flours, molasses and some caraway seeds.

Recipe

Yield: 5 mini pullman loaves

Protein content per flour follows in parenthesis

2.1 Tb/30 g brown rice flour (2.7 g)

2.1 Tb/30 g sweet rice flour (1.8 g)

2.1 Tb/30 g sweet potato flour (0.63 g)

4.6 Tb/66 g millet (7.59 g)

1.2 tsp/6 g chia seed meal (1.26 g)

_____

2.1 tsp/10 g black bean flour (2.4 g)

2.4 Tb/35 g sorghum flour (2.45 g)

1 tsp/5 g cocoa powder (0.95 g)

.4 tsp/2 g agar agar powder

2.1 tsp/10 g instant dry yeast

.8 tsp/4 g cane sugar

1 tsp/5 g sea salt

.4 tsp/2 g caraway seeds

.58 cup/138 ml water

.8 tsp/4 g vegetable shortening, softened

.8 tsp/4 g molasses

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 then set into a parchment paper lined mini loaf pan. Set aside and allow to rise for 1 hour and then cover with a sheet of parchment paper and a baking sheet. Weigh down the top baking sheet with either foil covered bricks or rocks, a cast iron pan or a ceramic pie plate.

3. Preheat the oven to 400 degrees F/204 degrees C. Place the loaf pan with the top sheet onto a baking sheet and then set it in the oven. Set the weight on top of the baking sheet. Then bake for 40 minutes. Remove from the oven and allow to completely cool before serving.

Notes:

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


Instant Dry Yeast: Barry Farm


Other Baking & Pastry Project Posts

Baking & Pastry Project #8 - Whole Grain Pullman Loaf
Baking & Pastry Project #7 - Pain de Mie
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 Week 5 - Mock Rye & Sunflower Seeds

Baking & Pastry Project Week 5

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

Friday - Rye-Like Pullman Loaf with Caraway Seeds

Sunday - Sunflower Seed 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, Black Bean

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

Caraway & Sunflower Seeds: Barry Farm

Instant Dry Yeast: Barry Farm

Equipment

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 or mini loaf pan, a sheet pan and several bricks or a heavy pan. 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.