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    Baking Low Gluten & Heritage Breads
    Baking Low Gluten & Heritage Breads
    Baking Low Gluten & Heritage Breads
    Ebook139 pages1 hour

    Baking Low Gluten & Heritage Breads

    By The Artisan Bakery School

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    About this ebook

    As the tide of people suffering with sensitivities to modern wheat and gluten continues to rise, the need for a fresh approach to baking bread is obvious.

    Note: all the measurements are in grams, ounces and cups - Celsius and Fahrenheit.

    Through clear text and pictures, this book shows you how to bake beautiful, nutritious artisan loaves using low gluten and heritage flours and a natural, wild yeast leaven. The Artisan Bakery School’s Seven Steps method makes the baking ultra simple, while the gourmet recipes will inspire you to show off to your friends.

    Learn:

    * Why heritage flours are better for your body
    * How to bake low gluten rye breads
    * How to make a range of rich and characterful breads in seven easy steps
    * How to make and manage consistently healthy wild yeast starters
    * Tips for improving the looks, taste and texture of every bread you bake
    * How to choose, source and combine various heritage flours
    * To control the three Ts: timing, temperature, technique
    * The best ways to use seeds

    If you care about what you eat, this book is for you!

    LanguageEnglish
    PublisherDragan Matijevic
    Release dateMar 17, 2016
    ISBN9781311345424
    Baking Low Gluten & Heritage Breads
    Author

    The Artisan Bakery School

    Dragan Matijevic“My fascination with breadmaking was born of necessity in the mid seventies, when I first arrived in this country. The bread in England then was, and still largely is, fast to produce and chemically induced. No wonder that today we have such a huge number of people suffering from bread allergies.Coming from a macho culture, barely able to fry an egg, I was forced to learn how to bake a decent loaf, just to survive.But my really passionate quest for the perfect loaf began later on in my life. Wanting to learn absolutely everything about what makes dough work, I picked up tips from master bakers everywhere, as well as trying one thousand and one ways of making bread.The answer was to ditch everything but the essentials (good flour, clean water, salt and yeast) and give it all plenty of time.Today, to make my perfect loaf, I prefer to use heritage flours (or gluten free flour), coupled with the time-honoured method of long fermentation, which makes delicious and beautiful breads that are also good for health.I use mainly sourdough retardation method because it is dead easy (15 minutes hands on) and produces the best tasting loaves. My dough takes between 12 and 144 hours to develop and each loaf is carefully hand-crafted. That’s why I call my loaves ‘artisan’.My greatest pleasure is when people come to us saying that they can eat bread again, because properly fermented dough is easy to digest. Or our students telling us that after the course with us they have never bought another loaf of bread again!”Apart from baking Dragan does magic shows for all ages and writes books for children.Penny WilliamsPenny was fortunate enough to have a mother and two grandmothers who were all great cooks, and happy to have their kids in the kitchen. The teaching came almost by osmosis.As a three-year old Penny remembers coming in from the garden to poke a curious, muddy finger into a mesmerising pillow of white dough rising in a bowl and squeaking with guilty alarm at the grubby dent she had made. To her astonishment, the dent disappeared, just as her laughing mother said it would. Penny’s lifelong passion for creating good food made it natural for her to bake bread, but it wasn’t until she met Dragan that she really developed those skills.The Rise of Real Bread Conference in 2009 was her first encounter with the artisan bakers, millers, farmers, scientists, ecologists, writers and activists that are fighting for a better loaf on Britain’s tables. It was a watershed moment.Penny says “We can only change the way people bake and think about bread one person at a time. But if we do it often enough, for long enough, we will contribute to positive change. That’s our reason for being.But the most fun part of The Artisan Bakery School is running the weekend courses. It’s all about making people feel at home, preparing something special for them at every meal, gathering round the table, or round the fire, enjoying a glass of wine and telling stories after dinner. You wouldn’t believe how many amazing tales our bakers have to tell!”Apart from being a baker Penny is a professional copywriter and an author of a number of fictional books, both for children and adults.

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      Book preview

      Baking Low Gluten & Heritage Breads - The Artisan Bakery School

      Baking Low Gluten & Heritage Breads

      By The Artisan Bakery School

      All contents copyright © Penny Williams and Dragan Matijevic 2014

      ***

      ***

      This book cannot be copied, reprinted or redistributed for sale by any mechanical, electronic or other means. The design, photographs and text remain the properties of the authors.

      The information contained in this text has been verified and documented as carefully as possible. No warranties of any kind, either expressed or implied, as to the accuracy of this information or its suitability for a particular purpose, are made. The Artisan Bakery School disclaims any and all said or implied warranties, and does not make any warranty or guarantee, or make any representation whatsoever, said or implied, regarding the use or result of any information or services provided by this document. The authors and The Artisan Bakery School will not assume any liability for any loss or damage of any kind, arising out of or caused by, directly or indirectly, the use of this information.

      ***

      Smashword Edition

      ***

      Pendragan Publishing

      Old Home Cottage

      Sparkwell

      Plymouth PL7 5DQ

      United Kingdom

      First Edition 2014

      Table of Contents

      Baking Low Gluten & Heritage Breads

      Why This Book?

      Low Gluten and Heritage Flours

      Sourdough Magic – the Starter

      Creating a Sourdough Starter

      Day 1

      Day 2

      Day 3

      Day 4

      Day 5

      Using and Maintaining the Starter

      Leaven factors

      Heritage Breads

      Managing Your Time - Three Modes of Baking Heritage Bread

      Read this first! 4 essential stages of the dough!

      Heritage Bread Recipes

      Cider Bread

      White Spelt

      Brown Spelt

      Local Heritage Wholemeal

      7 Steps to Heritage Breads

      Step 1: Measuring and kneading

      Step 2: First rise and folding

      Step 3: Scaling, pre-shaping and bench rest

      Step 4: Shaping

      Step 5: Proofing and timing

      Step 6: Scoring and Decorating

      Step 7: Baking

      Making Rye Breads

      Basic Tools

      Recipe for 100% sourdough rye with caraway and figs

      7 Steps to Rye Bread

      Step 1: Prepare Your Leaven

      Step 2: Mixing

      Step 3: Rise the Dough

      Step 4: Measuring and Shaping the Loaf

      Step 5: Proving your Loaf

      Step 6: Decorating

      Step 7: Baking

      Borodinsky – The Russian Rye

      Adding Seeds to Your Recipes

      Seed Varieties

      Seed Combinations

      Essential Tips for Better Baking

      Life in a mixing bowl (and how to control it!)

      Controlling Taste

      Controlling Crumb, Texture and Size

      Controlling Crust

      Controlling Shape

      Essential Techniques

      Shaping

      Chafing

      Proving

      Scoring

      Steaming

      Essential Baking Terms

      Fermentation

      Retardation

      Hydration

      Bench-rest

      FIFO

      Maillard Effect.

      Ingredients

      Flour

      Water

      Yeast

      Salt

      Thank you for purchasing this book!

      Other Books by The Artisan Bakery School

      A Million and One Original Bread Recipes

      Building a Wood Fired Oven in a Day

      Baking Real Sourdough Bread

      Artisan Bread for Beginners

      Perfect Pizza

      The Microbakery Blueprint

      The Micropizzeria Blueprint

      About The Artisan Bakery School

      Contact Us

      About Dragan

      About Penny

      Services

      Useful Links

      Happy baking!

      Why This Book?

      Low gluten breads and heritage breads made with ancient forms of wheat flour are very different things, requiring quite different baking techniques. However, what they have in common, and the reason we have put them together in this book, is that they offer people with sensitivities to gluten and ‘normal’ wheat an opportunity to enjoy really great bread.

      The other significant reasons for baking heritage breads are political, ethical and practical. Growers of heritage grains urgently need to be encouraged, to support sustainable agriculture and land management practices, to prevent the genetic erosion produced by massive monoculture, and to ensure food security for the future. Whatever your views on the reasons, our climate is clearly changing. A broader range and mix of grains, suited to different soil profiles / microclimates, will help develop our resilience and re-establish the know-how we left behind when farming became 'big farma' - not agriculture but corporate culture. We don't need Monsanto to fake stuff for us; the seed libraries are stuffed with specimens of ancient grains that would restore a healthy diversity to our landscape and foodscape. The problem is that our beleaguered farmers are not legally allowed to grow them. It's madness. Growing grains to suit their environments would reduce the need for petrochemical fertilisers and pesticides that can only be prejudicial to long-term health and will eventually, come ‘peak oil’, run out anyway. Bread is politics! It was political for the ancient Egyptians, the ancient Greeks

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