Sourdough Bread (Boule), Gluten- Free - Art of Gluten- Free Baking. Note: Please read the Sourdough Starter/Bread Troubleshooting post before leaving a question in the comments or emailing me with questions. OK, folks.  On to the part you’re been waiting for–baking with your starter.  And if you’re using these recipes and methods–please let me know how things are going for you.  I consider this to be a work in progress. After about 4 days of developing my starter, I started to bake with it. This is where things got a bit tricky.

The ratio of starter to flour to water was quite different than the ratio you would find in a wheat- based bread and starter.  Michael Ruhlman, author of the book Ratio (among many others), and the person whose post alerted me to the idea of using red cabbage to kick- start your sourdough starter, recommends the following ratio for using wheat starter: “1 part starter : 1 part water : 2 parts flour. Add salt, about 2% of the total weight.

So for a good- sized country loaf, use 1. If you’re metric, use 3. I began with this ratio and found that it didn’t contain enough liquid.  One thing to note is that gluten- free flours are, for the most part, whole grain, and therefore absorb more moisture than does unbleached wheat flour.  In his book, Artisan Breads Every Day, Peter Reinhart (one of my bread baking gods), confirmed for me this observation when he mentioned the need for more water when making breads with whole grain flours.  If you look at Ruhlman’s wheat bread ratio, you will see that it is at 5. A word about ratios and a formula in bread baking called Baker’s Percent (BP).  At first it seems confusing, but it is actually easy and interesting to figure out.  The Baker’s Percent system starts out with the amount of flour at 1.

Note: Please read the Sourdough Starter/Bread Troubleshooting post before leaving a question in the comments or emailing me with questions. OK, folks. On to the part.

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Whatever the amount of flour you use, it is at 1. So, if you use 1. Then you think of all of the other ingredients as percentages in relation to (not adding up to) that 1. So, if you use 5 oz of water to 1. So, Ruhlman’s ratio put in these terms is 1. One thing to keep in mind is that you are not aiming to have your ingredients add up to 1.

The 1. 00% is just your amount of flour, whatever amount that is.  You will end up having a BP formula for your bread at a percentage above 1. Thus, the total percentage for Ruhlman’s bread is 2. So, I played with the ratios, in order to come up with a BP that I felt worked well for the gluten- free sourdough.  I experimented with making sourdough baguettes (recipe in a later post) and with making a boule (the French word for a round loaf).   Basically, a good- sized boule ends up being basically double the recipe for 2 baguettes.  Both work well.  Of course, I have found that the boule needs to rise much longer than the baguettes–which makes sense because it’s a bigger loaf.  Please note that the sourdough starter works much more slowly than commercial yeast.  It is already activated and it takes its own sweet time doing its thing. So far, I have found that the ratio that works best for my sourdough starter is: 1. As you can see, this is much different from Ruhlman’s percentage.  Also, this creates a wet and sticky batter instead of a tacky dough that one can manipulate.  It’s more like a thick cake batter than a bread dough.  This is to be expected because gluten- free dough, like whole grain dough, is best when it’s wet and sticky.  Again, this seems to be on track with Peter Reinhart’s comment in Artisan Bread Every Day, where he says, “For some breads, especially rustic breads, the dough needs to be sticky to achieve a large hole structure.”  Although this bread doesn’t have a large hole structure by wheat standards, it does have a good hole structure by gluten- free standards.

This bread is a dense, rustic- type bread with a chewy crust. My other breads, especially my non- sourdough gluten- free baguettes, have a larger hole structure.   Much of this is due to the fact that the non- sourdough baguettes use commercial yeast which has more instant “kick” than a sourdough starter.  Also, my non- sourdough breads have a non- chewy crust. I have borrowed the baking method for this bread from Jim Lahey‘s No- Knead Bread recipe.  Jim Lahey is a bread baker and author, and created a bit of a sensation when Mark Bittman explained his rising and baking method in a 2. New York Times article.  Lahey went on to write about his method in the book, My Bread: The Revolutionary No- Work, No- Knead Bread.   The basics of this method are actually perfect for gluten- free bread, which does not require any kneading in the first place (because there’s no gluten to manipulate). OK, let’s get started!! Note: Please make this bread before you email me with questions. It’s not the helpful for you or for me to anticipate problems and then ask me to speculate on whether or not this recipe will work for you.

Also, take a moment to check out my Sourdough Starter/Bread Troubleshooting FAQ post. Thanks! Sourdough Bread (Boule), Gluten- Free. Special Equipment Needed- 4 quart/3. Dutch oven w/a lid: Lodge, Le Creuset, Mario Batali, Martha Stewart, Dansk are all good brands- a 4 quart/3. Dutch oven)- heavy- duty stand mixer (this will work best, but a hand mixer will do in a pinch)- parchment paper and plastic wrap- spray bottle with water for spraying top of the crust- instant read thermometer is nice to double- check the interior temperature of finished bread, but you can do without it (they are cheap–get one!)Ingredients (measurements are in weight ounces, not fluid ounces)3. BP)(If your starter has been dormant–e. Feed and water the yeast the day before you make the bread to give the yeast time to wake up and start bubbling.

Make sure the starter is bubbling before you use it. If you don’t do this, the yeast won’t be active and the bread won’t turn out well.)1. I like a combo of equal parts sorghum, brown rice, and tapioca. I have found that the bread works best with a mixture of 2 cups whole grain flours (I like sorghum and brown rice) and 1 cup tapioca flour.

It seems to work best if tapioca is one of the flours used–it’s a starch and it helps the bread be less dense than it already is. But don’t use all tapioca, white rice or sweet rice flours (1. BP)6 oz/1. 70 g (3/4 cup) water (approximate–you may need more or less) (4. BP)2 teaspoon salt (2% BP)2 teaspoons xanthan gum (1% BP)2 tablespoon granulated sugar (4% BP)Place the mixing bowl from your stand mixer on the scale and set it to zero. Add the starter.  Add 5 oz/1.

Add salt, xanthan gum, and granulated sugar. Place bowl on mixer and fit with paddle attachment. Set the speed to low and mix for a few seconds–just until the dough comes together as a blob. The dough will now be extremely stiff and still fairly dry. Add your water, a bit at a time (about 1/4 cup at a time), mixing for a several seconds after each addition. The dough should gradually become like a stiff cake batter. You need to run the mixer for several seconds after each addition to be able to judge how the water is being absorbed.

For me, in Seattle this fall, it’s routinely taken 6 oz/1. Your area and conditions may need more or less water. You don’t want the dough to be too thin or soupy (like pancake batter), but you also don’t want it to be so stiff that it’s like Play Doh.  Once you have added all of the water, beat on high for about 3 minutes.  At the end of this time, your dough should be smooth. Line your rising bowl with a good- sized piece of parchment paper. It will be a bit wrinkly–do your best to smooth it down and fully cover the interior of the bowl. There should be some parchment paper hanging over the edges–you will use these edges later–don’t cut them off right now.

The reason I have you use parchment paper instead of greasing the bowl is that you are going to transfer the risen dough to the Dutch oven for baking at a later point. Carefully scrape your dough into the lined bowl. Smooth top. Cut a few slashes in the top of the dough with a lame (a bread slasher) or a very sharp knife.

Types of Cheese from France. JOIN USJoin Eat the Globe and experience food. Sign Up Now. January 1. French/By. ETG - Food For Thought When it comes to cheese, we can say France and Italy are the most creative cheese producers. In France we can find more than 1. We cannot talk about all of them since some varieties are not so well- known but we will create a short history of cheese. We will also discuss the most famous or used types of cheese from France.

To make this more interesting, we will add some recipes ideas for each type highlighted. In another article we will talk about how to combine cheese with wine since we all know that this is the French way to drink amazing wine. Context. In the European Union certain types of cheese, including, of course, many types of French cheese, are covered by PDO (protected designation of origin).

Others are protected by AOC (Appellation d'origine contrôlée, which means controlled designation of origin and represents a French certification). French cheese production is listed under four big categories. PDO and AOC determine in which category or categories each type of protected cheese can be listed in. Sounds complicated and it really is, but when you have more than 1.

The four big categories are: Fermier – farmhouse cheese - the cheese is produced in the same farmhouse where the milk was produced. Artisanal – cheese produced in small quantities in a farm using milk from the same farm but also from other farms. Coopérative – a diary with local milk producers who produce cheese together.

Industriel – cheese made in a factory with milk produced locally or regionally depending on AOC/PDO rules for each type of cheese. French law. Other types are protected by EU laws.

With this in mind, let's talk about some famous types of cheese. Popular French Cheeses.

Camembert (AOC) is a soft and creamy cheese with a white bloomy rind, first made in Normandy (northern France). Type of milk: raw cow's milk. Camembert recipe: Baked Camembert from Jamie Oliver. Photo Credit: Wikimedia Commons Brie de Meaux (AOC) produced in Brie, near Paris. Brie has a milk and rich taste with sweet, butterly mushrooms or truffles and almond flavours. Type of milk: raw cow's milk. Brie recipe: Baked Brie from Food Network.

Roquefort (AOC), called "the cheese of kings and popes" in France, Roquefort is moist, rich, creamy, salty and tangy. It is mostly used in salads and dressings. Type of milk: raw sheep's milk Roquefort recipe: Roquefort pear salad from All Recipes. Photo Credit: Wikimedia Commons Boursin is a fresh cream, soft cheese, traditionally flavored with spices and herbs. Today, you can find Boursin cheese with tomato, onions, garlic, nuts, pepper, cranberry etc.

Type of milk: pasteurized caw's milk. Boursin recipe: Boursin Cranberry & Pepper Sausage Rolls by Marcus Bean from Boursin. Photo Credit: pdphoto. Reblochon(AOC) is a semi- soft, pressed, uncooked cheese with a velvety rind (color: yellow to orange). The taste is mild fruity with an intense nutty aftertaste. Type of milk: raw caw's milk. Reblochon recipe: Tartiflette (French Bacon, Potato, and Reblochon Casserole) from Saveur.

Photo Credit: Wikimedia Commons Munster (AOC) soft and creamy cheese with cumin flavor with a red humid coating on the rind due to repeated washes. Type of milk: raw caw's milk. Munster recipe: Munster Quiche from Easy French Food. Photo Credit: Wikimedia Commons Époisses de Bourgogne (AOC) is a smear- ripened cheese with a soft red- orange color and an extremely soft texture. Type of milk: raw caw's milk. No recipes! Serve it with Trappist beer. Tomme de Savoie (AOC) low in fat content, semi- soft, pressed cheese with firm texture and grass and nust flavours. Tangy, citrus and mushrooms notes can be present.

Type of milk: raw caw's milk. Tomme de Savoie recipe: Fresh Asparagus with Tomme de Savoie salad from Gourmandize.

Photo Credit: Wikimedia Commons. Livarot(AOC) one of the oldest and finest Normandy cheese with a washed rind and soft taste. Creamy and smooth texture and citrusy, nutty and spicy flavored. Type of milk: raw caw's milk or pasteurized cow's milk. Livarot recipe: Livarot cheese gratin from 9. Chef Eric. Other Delicious Cheeses.

Abondance (AOC) is a mountain golden cheese with strong smell and fuity, buttery and hazelnuts flavour. The texture is creamy, velvety and supple.

Type of milk: raw caw's milk. Abondance recipe: Trincaz' Brothers Berthoud from Cooking Chanel. Banon (AOC) old, traditional cheese. Banon can be firm, mild or soft, creamy and tart with a nutty flavour. The rind is wrapped in leaves. Type of milk: raw goat's milk. Banon recipe: Mesclun salad with Banon Cheese from Epicurious.

Photo Credit: Wikimedia Commons. Beaufort (AOC) firm Alpine cheese. How Long Can Eggs Be Left Out Of The Fridge.

Beaufort is pale yellow, smooth and creamy texture and a distinct flavour. Type of milk: raw cow's milk. Beaufort recipe: Beaufort Cheese Tart from The. World. Wide. Gourmet. Photo Credit: Wikimedia Commons. Bleu d'Auvergne (AOC) French blue cheese, creamy, with blue- green mold.

The rind is moist and sticky, with a spicy, salty and peppery taste. Type of milk: raw cow's milk. Bleu d'Auvergne recipe: Pear and Bleu d'Auverge cheese tart from Appelation d'ORIGINE Protegée AUVERGNEBrocciu (AOC) fresh, lactose- free cotage cheese (usually served as an alternative for the Italian Ricotta). Brocciu is milky with a very distinctive sweet flavour. Type of milk: raw goat's milk or raw ewe's milk. Brocciu recipe: Brocciu Omlette from June d'Arville.

Photo Credit: Wikimedia Commons Cabecou (AOC) dipped in plum brandy, sprinkled with black pepper than rapped in chestnut leaves. Result? A thin striped rind, smooth and creamy texture, tangy flavour. Type of milk: pasteurized goat's milk Cabecou recipe: Frisée Salad with Warm Crusted Cabecou and Bacon Lardonsfrom Local Flavor Magazine. Cancoillotte or Cancoyotte (LR, Label Régional) low fat cheese produced in Franche- Comte but also in Lorraine and Luxembourg. Type of milk: cow's milk Cancouillotte recipe: Endive, Lardons & Cancoillotte Gratin with a Peasant Boule from Life's a Feast. Photo Credit: Wikimedia Commons.

Comté (AOC) hard mountain cheese, one of the most popular cheeses in France and considered one of the finest cheeses in the world with a pale yellow color and silky, flabby or crystalline texture. More than 8. 0 flavours are available but the basic one is brown butter with roasted nuts and a sweet finish. Type of milk: raw cow's milk. Comté recipe: Grilled Cheese Sandwhich from Saveur. Photo Credit: Wikimedia Commons Fourme d'Ambert (AOC) one of the oldest French cheeses is a traditional farmhouse blue cheese more supple and dense than most blue cheeses injected with sweet white wine during the aging process. Type of milk: raw cow's milk or pasteurized cow's milk. Fourme d'Ambert recipe: Pear, Parsnip & Fourme d'Ambert Tartinesfrom Food and Wine. Photo Credit: Wikimedia Commons.

Maroilles (AOC) square shape, smooth, washed sticky rind cheese. Powerful flavour reminding of smoked bacon. Type of milk: raw cow's milk or pasteurized cow's milk. Marroilles recipe: Tarte au Maroilles from Travel with Kat.

Photo Credit: Wikimedia Commons. Saint- Nectaire (AOC) semi- soft, washed rind cheese with creamy, supple, silky texture and mushrooms, cellar, nuts and hay flavours. Type of milk: raw cow's milk or pasteurized cow's milk. Saint- Nectaire recipe: Saint- Nectaire potato pattiesfrom stnectaire.

Photo Credit: Wikimedia Commons.