Who Kneads Bread?
Tuesday, August 26th, 2008
I have been aware of the magical quality of fresh baked bread since an early age. My father was given a sourdough starter from a work-friend and spent a few years of my youth baking loaves a few times a week. I have never tried opiates, but the smell and flavor of his warm buttery slice brings them to mind.
I have been baking bread on and off for the past ten years and have not been able to attain a high like consuming my dad’s bread but I feel like I’m getting close. This method is helping me get there.
A lot has happened since I was a chubby ten year old eating my dad’s delicious breads. I have become aware of the common flour additive Bromate, which is illegal in much of the world because it’s a believed carcinogen. I am weary of the bleaching process which is standard practice for US flours. Not only are harsh oxidizing chemicals used, but the flour gets striped of nutrients. And I have become interested in using flour that retains much or all of the whole grain bran and germ. Using flours that address my new found concerns create challenges for the home baker.
I thought that I could make a hearty, crusty loaf at home that would be versatile and address my concerns about flour. After submitting my wife to dozens of “health food”, dry and tasteless loaves that we tried to convince ourselves were tasty, I discovered this method that changed everything. With just flour, salt, yeast, water and TIME, I could make the types of loaves that I was paying top dollar for.
I started with the recipe as written using all purpose flour and instant yeast, but soon I substituted natural yeast and whole grain flours (hand milled even using this thing). This new method is a warp zone for home bakers to get the results that the professionals get. We may not understand exactly why it works, but it does. If you have a Kitchen-Aid and have been making marginal bread, put it away and join the revolution.