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
Brown Rice Flour (Fine or Superfine Grind)
Sweet Rice Flour (also called glutinous rice flour)
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
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.