Lesson 9: Sourdough No Knead Bread

http://vimeo.com/106867959

View Video in Theater Mode
(computers only)

For an Artisan style bread that is easy to make, not to mention delicious, look no further than… this No Knead Sourdough Bread!

No-knead breads are a cinch to make and they deliver a crusty soft bread that works great as sandwich bread. It can also be enjoyed toasted with butter or your favorite spread.

Add to that great taste, all the super things you learned earlier in lesson 3 science and health. Such as; Lowered gluten levels, higher bio-availability of nutrients, reduced phytic acid, and high digestibility. With all these pluses even a regular white bread can be very nutritious.

You may have experienced no-knead type breads already. Many of the round artisan loaves sold in the market are no-knead breads.

Of all the bread I make no-knead breads are what I make the most of. They are really a no hassle bread that can be made in many different flavors such as; honey wheat, garlic & herb, and cheddar cheese just to name a few. I love this method of making bread so much that I devoted a whole chapter to it in my cookbook, Sourdough Baking Made Easy.

No Knead Dough Consistency:

Wetter dough = larger holes in the bread.
Drier dough = easier rising & greater “oven spring”.

Sourdough improves nutrition by:

pre-digesting starches, get 2 times the nutrition, eat half as much, avoiding extra calories
breaking down gluten, which may result in a bread that gluten-sensitive people can eat
helps nutrilize phytates (phytic acid) helping to keep minerals free for absorption, zinc, iron, magnesium, and phosphorus.