Your immune system is influenced by your digestive system

Breads

Probiotein in breads

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.


Bread Revolution

Peter Reinhart

Bread Revolution

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.


No-Knead Bread

By Mark Bittman NY Times Dec. 6, 2006
and our version with 2 C organic white flour & 1 C whole wheat and 2 T ProBiotein

Here's the 5+ minute video by Mark Bittman:
https://www.youtube.com/watch?v=13Ah9ES2yTU

No Kneading, but Some Fine-Tuning – by Mark Bittman
http://www.nytimes.com/2006/12/06/dining/06mini.html

Or if you subscribe to the NY Times, go this video link:
https://cooking.nytimes.com/recipes/11376-no-knead-bread

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.

INGREDIENTS

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 VERSION

2 cups all-purpose organic white flour, more for dusting
1 cup organic whole grain Kamut® flour
2 T ProBiotein® - A Multi-Prebiotic Fiber & Protein Source
¼ teaspoon instant yeast
1 ¼ teaspoons salt
Cornmeal or wheat bran as needed

PREPARATION

Step 1
In a large bowl combine flour, yeast and salt. Add 1 3/4 cups water (substitute 1/3 cup sourdough starter to 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, at warm room temperature, about 70 degrees.

Step 2
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.

Step 3
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.

Step 4
At least a half-hour before dough is ready, heat oven to 450° degrees. Put a 5-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 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.


We used 1 cup of Organic whole wheat Kamut® flour and 2 cups of Italian flour. We added 2 T of ProBiotein® to the flour mix.


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 set 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. When the dough is ready for the cast iron, sprinkle cornmeal around the edges to allow an easier release.


This tool was helpful for lifting the dough. Instead of the towel, we sealed the bowl for 2 hrs at room temperature. At 1 hour we heated the cast iron pot and lid at 450° for 30 mins. and then placed the dough in the hot pot.


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 litte 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.

If you can’t complete the process right away, cool it down covered with saran wrap in the fridge and take it out 12 - 18 hours before starting and allow 2 hours + 15 mins for baking. For example, we took ours out of the fridge at 10 pm and it sat out covered until 3 pm when we returned the next day to complete it.

Room temp should ideally be 75°- 80°.

Pizza

ProBiotein as a topping on foods.

Best Pizza Dough Ever Recipe — www.101.Cookbooks.com — Heidi Swanson

Peter Reinhart's Napoletana Pizza Dough Recipe — Peter Reinhart's blog

Heidi notes: Peter's recipe says the olive (or vegetable oil) is optional. I use it every time - always olive oil, not vegetable oil. I love the moisture and suppleness it adds to the dough, and it makes your hands soft too.

Ingredients

  • 4 1/2 cups (20.25 ounces) unbleached high-gluten, bread, or all-purpose flour, chilled
  • 2 Tablespoons ProBiotein (take out 2 T of flour and replace with 2 T ProBiotein)
  • 1 3/4 (.44 ounce) teaspoons salt
  • 1 teaspoon (.11 ounce) instant yeast
  • 1/4 cup (2 ounces) olive oil (optional)
  • 1 3/4 cups (14 ounces) water, ice cold (40°F)
  • Semolina flour OR cornmeal for dusting

Directions:

  1. Stir together the flour, salt, and instant yeast in a 4-quart bowl (or in the bowl of an electric mixer). With a large metal spoon, stir in the oil and the cold water until the flour is all absorbed (or mix on low speed with the paddle attachment), If you are mixing by hand, repeatedly dip one of your hands or the metal spoon into cold water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hand. Reverse the circular motion a few times to develop the gluten further. Do this for 5 to 7 minutes, or until the dough is smooth and the ingredients are evenly distributed. If you are using an electric mixer, switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet and doesn't come off the sides of the bowl, sprinkle in some more flour just until it clears the sides. If it clears the bottom of the bowl, dribble in a tea- spoon or two of cold water. The finished dough will be springy, elastic, and sticky, not just tacky, and register 50 to 55F.
  2. Sprinkle flour on the counter and transfer the dough to the counter. Prepare a sheet pan by lining it with baking parchment and misting the parchment with spray oil (or lightly oil the parchment). Using a metal dough scraper, cut the dough into 6 equal pieces (or larger if you are comfortable shaping large pizzas), You can dip the scraper into the water between cuts to keep the dough from sticking to it, Sprinkle flour over the dough. Make sure your hands are dry and then flour them. Lift each piece and gently round it into a ball. If the dough sticks to your hands, dip your hands into the flour again. Transfer the dough balls to the sheet pan, Mist the dough generously with spray oil and slip the pan into a food-grade plastic bag.
  3. Put the pan into the refrigerator overnight to rest the dough, or keep for up to 3 days. (Note: If you want to save some of the dough for future baking, you can store the dough balls in a zippered freezer bag. Dip each dough ball into a bowl that has a few tablespoons of oil in it, rolling the dough in the oil, and then put each ball into a separate bag. You can place the bags into the freezer for up to 3 months. Transfer them to the refrigerator the day before you plan to make pizza.)
  4. On the day you plan to make the pizza, remove the desired number of dough balls from the refrigerator 2 hours before making the pizza. Before letting the dough rest at room temperature for 2 hours, dust the counter with flour, and then mist the counter with spray oil. Place the dough balls on top of the floured counter and sprinkle them with flour; dust your hands with flour. Gently press the dough into flat disks about 1/2 inch thick and 5 inches in diameter. Sprinkle the dough with flour, mist it again with spray oil, and cover the dough loosely with plastic wrap or a food-grade plastic bag. Now let rest for 2 hours.
  5. At least 45 minutes before making the pizza, place a baking stone either on the floor of the oven (for gas ovens), or on a rack in the lower third of the oven. Heat the oven as hot as possible, up to 800F (most home ovens will go only to 500 to 550F, but some will go higher). If you do not have a baking stone, you can use the back of a sheet pan, but do not preheat the pan.
  6. Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal. Make the pizzas one at a time. Dip your hands, including the backs of your hands and knuckles, in flour and lift I piece of dough by getting under it with a pastry scraper. Very gently lay the dough across your fists and carefully stretch it by bouncing the dough in a circular motion on your hands, carefully giving it a little stretch with each bounce. If it begins to stick to your hands, lay it down on the floured counter and reflour your hands, then continue shaping it. Once the dough has expanded outward, move to a full toss as shown on page 208. If you have trouble tossing the dough, or if the dough keeps springing back, let it rest for 5 to 20 minutes so the gluten can relax, and try again. You can also resort to using a rolling pin, though this isn't as effective as the toss method.
  7. When the dough is stretched out to your satisfaction (about 9 to 12 inches in diameter for a 6-ounce piece of dough), lay it on the peel or pan, making sure there is enough semolina flour or cornmeal to allow it to slide. Lightly top it with sauce and then with your other top- pings, remembering that the best pizzas are topped with a less-is-more philosophy. The American "kitchen sink" approach is counterproductive, as it makes the crust more difficult to bake. A few, usually no more than 3 or 4 toppings, including sauce and cheese is sufficient.
  8. Slide the topped pizza onto the stone (or bake directly on the sheet pan) and close the door. Wait 2 minutes, then take a peek. If it needs to be rotated 180 degrees for even baking, do so. The pizza should take about 5 to 8 minutes to bake. If the top gets done before the bottom, you will need to move the stone to a lower self before the next round. if the bottom crisps before the cheese caramelizes, then you will need to raise the stone for subsequent bakes.
  9. Remove the pizza from the oven and transfer to a cutting board. Wait 3 to 5 minutes before slicing and serving, to allow the cheese to set slightly.

Makes six 6-ounce pizza crusts.

from The Bread Baker's Apprentice by Peter Reinhart (Ten Speed Press)


Five Minute Tomato Sauce — Heidi Swanson

I'm very particular about the tomatoes I use in this sauce. Look for canned crushed tomatoes, some cans you will come across will say "with added puree" - this is also fine. I avoid diced tomatoes, pass on pureed, and skip whole tomatoes as well. Avoid the crushed tomatoes with added herbs, seasonings, etc. You want pure crushed tomatoes if possible. I also look for organic crushed tomatoes which can be tricky, I often come across the Muir Glen brand, it has added basil in it - that one is actually fine. The San Marzano crushed tomatoes are great as well. Any leftover sauce keeps well in the refrigerator for three or four days.

Ingredients

  • 1/4 cup extra virgin olive oil
  • 1 1/2 teaspoons crushed red pepper flakes
  • 1/2 teaspoon fine grain sea salt
  • 3 medium cloves of garlic, finely chopped
  • 1 28-ounce can crushed red tomatoes
  • zest of one lemon

Directions:

Combine the olive oil, red pepper flakes, sea salt, and garlic in a cold saucepan. Stir while you heat the saucepan over medium-high heat, saute just 45 seconds or so until everything is fragrant - you don't want the garlic to brown. Stir in the tomatoes and heat to a gentle simmer, this takes just a couple minutes. Remove from heat and carefully take a taste (you don't want to burn your tongue)...If the sauce needs more salt add it now. Stir in the lemon zest reserving a bit to sprinkle on top of your pasta. Makes about a quart of tomato sauce.