Bread making has never been simpler, using ProBiotein.
Bread is a wonderful food staple worldwide and is an important part of all cultures. Whole grain breads are the best for us and ProBiotein adds more to the fiber content, taste and texture of breads. ProBiotein is ideal for all grain products as it provides four digestive enzymes and four prebiotics to promote healthy digestion and immune system response.
An exploration of innovative developments in the bread baking world from beloved author Peter Reinhart, featuring 50 recipes and formulas that use sprouted flours, whole and ancient grains, alternative grains (such as corn and grape skin flour), nut and seed flours, and allergy-friendly approaches. Renowned baking author and instructor Peter Reinhart has always been on the forefront of the bread movement--from cold fermentation (The Bread Baker's Apprentice) and whole grain breads (Peter Reinhart's Whole Grain Breads) to unconventional methods for making gluten-free bread (The Joy of Gluten-Free, Sugar-Free Baking). In Bread Revolution, he explores the latest groundbreaking new flours based on grape seeds, emmer, and other ancient grains, and interviews intrepid bakers such as Craig Ponsford, Keith Giusto, and Mike Pappas, who are developing new wheat processing and baking techniques that expose tremendous flavor and health benefits. This on-trend collection of fresh bread recipes will appeal to avid bakers, health-conscious cooks, and food allergic, gluten-sensitive, and diabetic households.
By Mark Bittman NY Times Dec. 6, 2006
Here's the 5+ minute video by Mark Bittman:
No Kneading, but Some Fine-Tuning – by Mark Bittman
Or if you subscribe to the NY Times, go this video link:
Here is one of the most popular recipes The Times has ever published, courtesy of Jim Lahey, owner of Sullivan Street Bakery. It requires no kneading. It uses no special ingredients, equipment or techniques. And it takes very little effort — only time. You will need 24 hours to create the bread, but much of this is unattended waiting, a slow fermentation of the dough that results in a perfect loaf.
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1 ¼ teaspoons salt
Cornmeal or wheat bran as needed
OUR PREBIOTIC SOURDOUGH BREAD VERSION
3 cups all-purpose organic white flour, more for dusting
2 T ProBiotein® - A Multi-Prebiotic Fiber & Protein Source
¼ teaspoon instant yeast
1 ¼ teaspoons salt
1 5/8 cup water (add 1/3 cup sourdough starter to 1 1/4 cup of water)
Cornmeal or wheat bran as needed for second rising
In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water (include 1/3 cup sourdough starter in the water if you want sourdough bread), and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, in the oven with the oven light on, about 70 degrees.
Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
Prepare second proofing bowl. Butter the 2nd bowl and dust with cornmeal or wheat flakes. Cover with a damp cotton towel and let rise for about 2 hours. At least a half-hour before dough is ready, preheat oven to 450° degrees. Put a 5-quart heavy Dutch oven + lid in oven to heat for 30 mins. When the 2 hour dough has proofed, carefully remove pot from oven.
Cut a sheet of parchment paper to cover the dough in the bowl and ease it out onto the paper and counter. Pick up the corners and place it in the hot dutch oven. Cover with the lid and bake 30 minutes, then remove lid and bake another 15 minutes, until loaf is beautifully browned. Cool on a rack.
These are a few choices of less expensive dutch ovens at $70. Cast Iron also works.
3 Cups Central Milling Organic White Flour (Costco)
(or, for a whole wheat version: Use 1 cup of Organic whole wheat Kamut® flour and 2 cups of Italian flour).
We added 2 T of ProBiotein® to the flour mix.
Mix dry ingredients and water w/sourdough until blended.
Cover with Saran Wrap and let it rise in the oven with the oven light on.
12 -16 hours later spatula out to a floured counter to rest for 15 mins.
After the 18 hours, we buttered a bowl and dusted it with corn meal.
We then placed the dough on a lightly floured surface and dusted just a little on the top with a few pats and let it rest for 15 minutes.
Lightly dusting the dough after folding in the sides like an envelope.
This will become the top of the loaf. Place the folded side face down in the bowl.
This tool was helpful for lifting the dough. Cover with a damp cotton towel for 2 hrs in the oven with the light on.
Remove the bread dough and then heat the cast iron pot + lid at 450° for 30 mins.
Place the dough in the hot pot with the lid on.
Bake for 30 minutes
After baking the loaf covered for 30 mins it should be tested for internal temperature.
It should be 212° F. Return to the oven uncovered for 15 mins and it will harden the loaf a little more.
This is the device ideal for testing the bread temperature.
After 15 more minutes in the pot uncovered, it should be a little crustier on the top.
Let the loaf cool for one hour before slicing.
Room temp should ideally be 75°- 80°.