Provident Living Meeting--No Knead Bread, Sprouting

http://www.breadtopia.com/cooks-illustrated-almost-no-knead/

http://www.youtube.com/watch?v=evsdggMoBuM

http://www.youtube.com/watch?v=shy3lDiAlc0

http://www.youtube.com/watch?v=dydRxSIlruE

http://www.youtube.com/user/breadtopia#p/u/14/piZt9LpgoHw

http://www.youtube.com/user/breadtopia#p/u/13/WmF7Z03mDsw

http://www.youtube.com/watch?v=aiPFlcQuqLM

http://www.youtube.com/watch?v=SKmAZw8fe7U

(watch the great videos!)

Cook’s Illustrated Almost No Knead

White Flour Recipe:

3 cups (15 ounces) all purpose or bread flour
1/4 tsp. instant or rapid-rise yeast
1 1/2 tsp. salt
3/4 cup plus 2 Tbs. (7 ounces) water at room temp
1/4 cup plus 2 Tbs. (3 ounces) mild flavored lager
1 Tbs. white vinegar

Whole Wheat Recipe:

2 cups (10 ounces) all purpose or bread flour
1 cup (5 ounces) whole wheat flour
1/4 tsp. instant or rapid-rise yeast
1 1/2 tsp. salt
2 Tbs. honey (I used 2 Tbs. raw sugar)
3/4 cup plus 2 Tbs. (7 ounces) water at room temp
1/4 cup plus 2 Tbs. (3 ounces) mild flavored lager
1 Tbs. white vinegar

Note: The beer can be non-alcoholic.
Also, regarding the use of sugar and the ratio of white to whole wheat flour in the ‘Whole Wheat’ recipe, see the post from Beatrix below. She used 2 cups of whole wheat flour and 1 of white and it still came out light.

Baking Instructions: For both these recipes, preheat your oven with Dutch oven or Cloche inside to 500 degrees. Reduce temperature to 425 when the bread dough goes in and bake covered for 30 minutes. Then remove cover and bake an additional 15 minutes or until the internal bread temperature reaches about 200 degrees.

Almost No Knead Sandwich Loaf Recipe

The thinner crust and softer, tighter crumb of the Almost No Knead recipe, combined with its subtle flavors, makes it a nice candidate for a sandwich loaf. Here’s a video of the process with the the adjusted ingredient quantities.

18 ounces (~3 2/3 cups) flour. Use all white or a combination of white and up to 6 ounces whole wheat.
1 3/4 tsp salt
3/8 tsp. instant yeast
1 cup (8 ounces) water
1/2 cup (4 ounces) beer
1 1/4 Tbs white vinegar
2 1/2 Tbs honey (I use raw sugar instead). The honey is suggested only when baking the whole wheat version of this recipe.

Baking Instructions: Preheat oven to 425. Place bread pan with risen dough in oven and reduce temperature to 350. Bake for 55 minutes or until internal bread temperature is about 200 degrees. Note that in the video I’m using a Pyrex bread pan. A metal bread pan would probably bake a few minutes faster.

Note: some have reported an issue with the loaf sticking to the bread pan. After buttering/oiling the baking pans, cornmeal can be sprinkled liberally on the insides and bottom of the pans. This eliminates the bread sticking to the sides while baking. Thanks to Tom & Melody DeGraziano for this tip.

Cranberry-Pecan Extraordinaire

http://www.breadtopia.com/no-knead-recipe-variations/#CP
(makes 1 loaf)---From www.breadtopia.com Watch his video. It is great!!

1/2 cup (2 1/2 oz.) whole wheat flour
2 1/2 cups (13 oz.) all purpose or bread flour
1 1/2 tsp. salt
1/2 cup dried sweetened cranberries
1/2 cup pecan pieces
1 1/2 cups purified water
1/4 cup sourdough starter or 1/4 tsp. instant yeast

(Read paragraph near top of page for instant yeast version of this recipe)

• Combine the flours and salt
• Mix the starter into the water until mostly dissolved
• Mix the water/starter solution into the dry ingredients
• Mix in the pecans and craisins
• Cover bowl with plastic at let sit at room temperature for 18 hours
• After 18 hours turn dough onto well floured surface and gently flatten enough to fold dough back onto itself a couple times to form a roundish blob. Note: This folding stage can be accomplished within the bowl, speeding up the process even further and leaving less of a cleanup.
• Cover blob with plastic and let rest 15 minutes. During this rest period, coat a proofing basket or towel lined bowl with bran flakes.
• Gently and quickly shape blob into an approximate ball and place in proofing basket or bowl.
• Cover with a towel and let rise for 1-2 hours depending on room temperature.
• As gently as possible, flip the dough into a Dutch oven or ceramic (e.g. La Cloche) baker preheated to 500F degrees and bake covered for 30 minutes. Remove cover and bake an additional 15 minutes at 450 degrees. See Great No-Knead Baking Techniques for more tips.
• Allow bread to cool completely before slicing and eating. Warning: this most difficult step requires superhuman discipline and restraint.

You may have to adjust the baking times and temperatures to adapt to the various weights and materials of different baking containers.

No-Knead 100% Whole Wheat Bread

3 cups (430 grams) whole wheat flour, plus 1/4-1/2 cup more for dusting

¼ teaspoon (1 gram) instant yeast (or 1/4 plus 1/16 teaspoon active dry yeast*)

1¼ teaspoons (8 grams) salt

1 1/2 tablespoons vital wheat gluten

2 cups minus 1 tablespoon (430 grams) water

Cornmeal or wheat bran as needed

1. In a large bowl combine flour, yeast, salt and gluten. Add most water and stir until blended. Keep adding water until the dough is shaggy and sticky, like a stiff muffin batter. Cover bowl with plastic wrap. Let dough rest at least 12 - 18 hours, at warm room temperature.

2. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

3. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack. Yield: One 1½-pound loaf.

(Quicker) No-Knead Bread( makes 1 loaf)


3 cups bread flour

1/2 teaspoon regular yeast (not instant)

1 1/4 teaspoon salt
1 5/8 cups WARM water
1 TBSP. Vinegar

Mix all the ingredients in the morning. This should take about 3 minutes and leave you with a thick, slightly goopy dough. Cover with a towel or some plastic wrap and leave it in the warmest spot in your kitchen. It should get a 6 to 8-hour rise.

After 6 - 8 hours, sprinkle with flour and shape it roughly into a ball. Sprinkle more flour and cover with a towel or plastic wrap. Let proof for about an hour.

Heat the oven to 450°F. Put a Dutch oven in the oven to heat. (I’ve used lots of different pans and even Aluminum foil for the lid ).When the dough has doubled in size, put it in the pan. You may have to pour it, pry it off the baking sheet, or just roll it in - the dough is very wet. Don't worry if it looks a mess. Cover the pot with a lid and bake for 30 minutes. Remove lid and bake for another 15 minutes to let it brown.

No Knead Cinnamon Raisin Bread

3 cups flour (I used half white, half wheat)
1 1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp. instant yeast or a scant 1/2 tsp reg. yeast
1/2 cup raisins

Mix dry ingredients well.

Add the water. I sometimes knead the breads with whole wheat for about a minute the bowl.
Cover with plastic and let sit for 14 - 18 hours (less or more if it is cold or hot outside)
Use extra flour to handle dough. Fold the bread over a few times. Place in a floured and greased bread pan. (Sides too)
Let rise for 1 - 2 hours.

Preheat oven to 450 degrees. Cook for 30 minutes. Turn oven down to 400 and continue cooking for 20 minutes. Put stick a candy thermometer and let it get ti 210 or 220 degrees.

“No Knead Pizza Dough” ( 2 15” pizzas)
Ingredients:
1 1/2 cup tepid water
1/4 tsp dry active yeast
2 tbsp olive oil
1/4 tsp sugar
1 1/4 tsp salt
18 ounces (about 4 cups) flour, plus more as needed

Add the water, yeast, olive oil, sugar, salt, and flour into a mixing bowl. Using a heavy wooden spoon, stir together to form a wet, very sticky dough. Do not try to knead with your hands, as it is too sticky to handle. The mixture will seem dry at first, but as you continue to stir together all the flour will be absorbed and it will pull away from the edges of the bowl. Add more flour if needed to form a very thick, very sticky dough ball. Once mixed, cover the bowl with a towel, and leave out at room temperature for 12 to 16 hours.

Flour a work surface very well; using a spatula scrape the sticky, bubbly dough on to the flour. Flour your hands and pat down to flatten. Cut the dough into 2 pieces and using plenty of flour to handle, knead each portion for several minutes to form 2 smooth, elastic, balls of dough. Allow to rest on a floured board covered for 30 minutes. Your pizza dough is ready to use! This dough is even better if kept refrigerated overnight, but let come up to room temperature before shaping pizzas.

This pizza dough works equally well for thin-crust or thick-crust pizza recipes.

No-Knead Pizza Dough (Other version)

Adapted from Jim Lahey, Co.

Makes four 12-inch pizza crusts



3 cups all-purpose or bread flour, more for dusting

¼ teaspoon instant yeast (such as SAF brand)

1½ teaspoons salt

1½ cups water


1. In a large bowl, mix the flour with the yeast and salt. Add the water and stir until blended (the dough will be very sticky). Cover the bowl with plastic wrap and let rest for 12 to 24 hours in a warm spot, about 70°.
2. Place the dough on a lightly floured work surface and lightly sprinkle the top with flour. Fold the dough over on itself once or twice, cover loosely with plastic wrap and let rest for 15 minutes.
3. Divide the dough into 4 pieces and shape each piece into a ball. Generously sprinkle a clean cotton towel with flour and cover the dough balls with it. Let the dough rise for 2 hours.
4. Stretch or toss the dough into the desired shape, cover with toppings and bake on top of a very hot pizza stone.

Crock Pot Hot Cereal

1 c. dry wheat kernels (also called berries)
4 c. water
1/4 tsp. sea salt (table salt will also work just fine)

Rinse/drain wheat in a screen-type colander, place in crock pot. Add water and salt, stir. Cook on low for about 7 hours, until wheat is popped opened and tender....sort of like rice....but it will be tender + chewy because of the healthy insoluble fiber found in wheat.


How to Sprout Wheat (and other grains)
What you'll need:
1/2 cup wheat berries
Wide Mouth Jar (or something similar)
Nylon Net or Cheesecloth + Rubberband (to cover the jar & keep the cover in place)

Directions:
Rinse ½ cup of wheat berries.
Put the wheat berries in a wide-mouth quart jar.
Add 2 cups of room temperature water.
Place nylon net or cheesecloth over the jar opening.
Use a heavy rubber band or the metal jar ring to hold the nylon or cheesecloth in place.
Soak 12 hours, then drain.

Thoroughly drain the water – shake a bit to remove most of the water.
Place the bottle in the cupboard, in the dark. Some people use a paper bag to keep the light out, but still near the sink to remind them of their sprouting project.
It needs the air (fairly warm air) – so don’t cover the opening with a solid lid.
Each morning and night rinse the wheat berries with room temperature water, drain again.
36 to 48 hours after the first soaking, Walla! You have germinated wheat or if you continue the process for a day or two more you have sprouted wheat.

Storing Wheat Sprouts
Replace the nylon net or cheesecloth with plastic wrap or the metal jar lid to help keep it moist but not wet.
Store in the refrigerator. Use within 5 days.