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White Bean Lean Bread With Pate Fermentee (B&P29)

Posted Oct 13 2009 8:57pm



This is a soft and moist loaf. The interior has a lovely texture and tastes great.  It hits divine status when toasted and topped with a dollop of apricot preserves.

Traditionally, this type of boule is pressed down the center with a rolling pin and then flipped over. It's allowed to rise and then flipped over to bake. I (following the directions) flipped my beautifully rounded boule and immediately realized I shouldn't have done it. Why you ask? Well, that prebaking flip literally beat the air bubbles out of the bread. Next the baking the bread cracked all along the press line and the edges. (See the picture above.) Reminded me of one of those mega disaster movies that were running this week on the Syfy Channel.

Essentially, when you bake gluten free bread you really have to nurture your yeast. You've got to make sure that you feed it with some sugar, agave syrup, rice syrup. This will enable those lovely air pockets to form. Next don't do anything that will pop those pockets like they were the flimsiest of bubbles. The directions for making this loaf, without the prebaking flip, are below.

Before you bake this loaf, make sure you stop by your local grocery store for a nice jar of apricot preserves. You might have to do some more strenuous exercising for the next few days to recover from the indulgence...It's that good.


Recipe

Protein Content:
Original Amount: 36.92 g
GF Amount: 36 g

Dough

45 g brown rice flour (4.5 g)
50 g sweet rice flour (3.0 g)
50 g arrowroot starch (0.15 g)
70 g almond meal (14 g)
7 g chia seed meal (1.47 g)
62 g white bean flour (13.33 g)
20 g instant dry yeast
7 g sea salt
4 g agar agar powder
85 g pate fermentee
283 ml water

Pate Fermentee

60 g brown rice flour (5.4 g)
30 g sweet rice flour (1.8 g)
30 g arrowroot starch (0.9 g)
52 g millet flour (5.98 g)
102 g white bean flour (21.93 g)
6 g chia seed meal
11 g instant dry yeast
6 g sea salt
32 ml agave syrup
223 ml water

Pate Fermentee

1. Place the dry ingredients in a large bowl and blend thoroughly. Pour the liquid ingredients in a medium bowl and stir together. Add the liquid ingredients to the dry ingredients and blend. 

2. Measure out 85 g of pate fermentee and set aside for use in the main recipe.  The excess pate fermentee should be put in a lidded container and stored in the refrigerator until you want to use the rest. 

Note: If you would like to make the next recipe in the Baking & Pastry Project Multigrain Bread with Pate Fermentee you will need to save 66 g of the dough.  The rest can be baked into rolls or a small loaf of bread.  Rise and bake according to the instructions in this recipe.

Dough

1. Place the dry ingredients in a large bowl and blend thoroughly. Pour the liquid ingredients in a medium bowl and stir together. Add the liquid ingredients to the dry ingredients and blend.

2.  On a sheet of parchment paper with arrowroot starch sprinkled on it, place the dough in the center.  Form into a round boule. Using your rolling pin press a line across the loaf that is 2" deep.  Slide the parchment paper onto a sheet pan and then place in a warm location to rise for 2 hours.

3.  Place an oven proof bowl with water in it on the bottom shelf of your oven. Place a baking stone on the upper shelf that is in the center of the upper third of your oven. Then preheat the oven to 460 degrees F/238 degrees C.  Slide the parchment paper with the bread onto the baking stone.  Squirt water on the bottom, sides and top of the oven with a spray bottle. Cook for 15 minutes and then place a wooden spoon in the door. Leaving the door ajar cook for another 10 minutes.  Cool on a rack before serving
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