This is a continuation of cooking video lessons. For those interested in baking a perfect loaf of bread, this is a perfect video. View Rob Beaton as he teaches how to bake healthy bread, dinner rolls and danishes. Rob Beaton is the food service director at Atlantic Union College and runs the Vegan Culinary Arts Institute at Atlantic Union College. It is the only vegan culinary certified program in the United States.
Whole Wheat Bread
7 Tbsp. applesauce
6 Tbsp. vital wheat gluten
2 tsp. salt
5 1/4 c. whole wheat flour
2 2/3 c. water
2 Tbsp. instant dried yeast
1. Combine applesauce, water and flour in bowl of mixer, and mix just long enough so ingredients are evenly mixed, approximately 1 1/2 to 2 min. Allow to rest for at least 2 hours.
2. After rest add remaining ingredients and mix for about 10 minutes. Final dough temperature should be between 80 and 85 degrees.
3. Initial proof: Let rest for 15 - 20 min. Dough should be soft and dry to the touch.
4. Intermediate proof: Punch dough down, divide into final weight, knead out air bubbles and shape into a tight ball. Let rest 10 - 20 min.
5. Final proof: Punch down again, shape it into the shape of whatever the end product will be, and place dough in the pan it will be baked in. Let sit in a warm, moist place to do the final rise. Let sit 30 minutes, or until roughly doubled in size.
6. Gently place in a 350 degree oven, adding steam if you can. Bake for about 45 minutes for a loaf or 25 -35 min. for rolls.
7. Remove from oven when internal temperature reaches between 195 - 200 degrees, or when the bottom and sides of the loaf are equally browned. Let cool.
8. When bread cools to an internal temperature of 100 degrees or less, it is time to slice and package it. Store at room temperature up to 3 - 5 days, or store in freezer. Rob Beaton
Pizza
7 Tbsp. applesauce
4 tsp. vital wheat gluten
2 tsp. salt
2 1/4 c. unbleached white flour
2 c. whole wheat flour
2 1/4 c. water
1 Tbsp. instant dried yeast
1. Prepare dough as for whole wheat bread. Roll dough out on floured surface into a large round. Handling dough with fists, toss and spin to stretch it.
2. Place on pizza screen and prick with fork. Let rise 10 - 15 minutes. Bake just enough to kill the yeast -approximately 10 minutes at 350 degrees. Store in freezer until needed.
Rob Beaton
Copyright 3ABN 2009. All rights reserved.
No comments:
Post a Comment