NEW! ........... Now Available ---- a Home Baking Kit for Bread by mail.
Kit includes two interlocking sturdy reusable pans and an eight bread recipes booklet.
Kit Details: Top pan is a high polished tin, reusable spring form pan that interlocks with bottom pan.
Bottom pan is a non stick coated, steel, reusable, standard bread bake 9 x 5 x 2.5 inches pan.
Recipe Booklet includes eight recipes for bread using white, whole wheat, rye, oats, and corn meal flours.
Bread Details: Kit recipes for yeast doughs feature a basic 4 1/2 cup flour recipe which raises a four to five inch high loaf
without kneading, which weighs about 2.75 pounds (without extra gluten) and can be made in four hours total time.
A regular oven and a stand mixer are required to mix and bake the bread.
See Order Page to Place an Order. See photos on next page.
Take Our Good Cooks Test
1. Apparently many people are curious about making healthy bread at home, but few actually get the information needed to do it. Would being able to put artistic home made bread on your table be an achievement to you? Would you do this more often if it was easily achievable?
2. Most people believe that kneaded or nonkneaded bread is more time consuming than mixing a cake mix. Would making bread in four hours be acceptable to you if it proved to be feasible and consistent?
3. Would you be surprised to know that the best recipe for nonkneaded bread can be made in four hours time? Martha Stewart's recent baking cookbook describes a nonkneaded bread recipe that takes 17 hours or more to rise.
4. Instead of stuffing twice as much flour as needed to change stickey dough into kneaded dough for one loaf of bread, do you think its reasonable that a more milky dough would have more energy in reacting in a wetter state between the yeast, milk, and sugar which causes air bubbles in the dough?
5. What one ingredient not called for in traditional bread recipes (nonenriched, kneaded type) could be added to bread to assist it in rising in less than four hours? (Hint: It's no secret that this naturally packaged item is a staple food found in almost every household and is a required ingredient in cakes.)
6. What other essential bread ingredient (known to the commercial food processing industry but "secret" in common variety home cookbooks) provides stability, support, adhesion, and stirability to a liquidized formula for bread making?
7. If you knew that you wanted to make a 4-5 inch tall loaf of bread at home, would you have the pan(s) available that could shape a liquidized dough into such a tall loaf? Hint: A normal 5x9x2.5 inches loaf pan would allow liquidized dough to overflow it.
8. What three things are necessary to make 21st Century nonkneaded bread at home? Answer: 1) a new liquidized recipe, 2) a taller, shaping pan(s), 3) a "secret" stabilizing ingredient available at health food stores.
6,000 Years of Bread History
According to Mark Bittman's article published in the NY Times, Nov. 8, 2006, featuring a New York baker, Jim Lahey, "Innovations in bread making are rare. In fact, the 6,000-year-old process hasn't changed much since Pasteur made the commercial production of standardized yeast possible in 1859." Jim Lahey's innovation in non kneaded bread calls for 14 - 20 hours of rising plus 1 1/2 hours prep and baking. (Four Hour Bread requires only 3 hours and 10 minutes of rising time). The original theory was to stuff so much flour into a small salted, sugary, yeasty water content, that the resultant dough would stand upright even in a "short" pan after being kneaded to strengthen the molecular chains of gluten in the flour. This Old Kneaded Way uses two or three times more flour, and wastes bread preparation time on pointless, obsolete kneading to produce an overly dense, hard bread. But this is a new day.
The Rest of the Bread Making Story
Not too surprising is that Mark Bittman's article was merely a short tout piece to promote a local small baker's foray into organizing bread making classes and not a thorough review of the subject. In 1850 for instance, a Frenchman perfected a mechanical kneading machine. In 1921, the Wonder Bread process for commercial bread making was developed in the U.S. In the United Kingdom the Chorleywood Bread process was used commercially since 1961. These commercial processes were great leaps forward in producing softer, better, bread at popular prices, and involved the mechanization of the mixing and dough handling equipment, the control of the processing air temperature, humidity, and vacuum (reduced) pressure, proofing passes over the oven, as well as intensive mixing, beating, and shaking operations.
The quality of bread products has changed greatly. The previous breads had hard shell-like crusts and dryer stiffer insides. The new commercial breads have soft crusts and spongy insides which owing to preservatives have a long shelflife before going stale, and represents a stunning success story over the past hundred years of progress. Although the new commercial bread making technology is not suitable for transfer to the home environs, compact home bread making appliances have made wide sales advances in promising easier conditions. Unfortunately, these machines do not regulate air conditions sufficiently enough to gain dominion over the unstable dough that often reacts like a souffle and collapses easily.
The Other Way
Although home bakers are still limited by having only the standard 9x5x2.5 inches loaf pans to work with as molds, a revolution of recipe change in bread making began in the health foods industry and in cooking schools featuring gluten free breads, cookies, and other baked goods. Removing the gluten was only the first step which is accomplished by not using white or wheat flours. Instead, a combination of rice, corn, potato, or other flours are substituted. But such flours rise less efficiently, and so a search for extra additives to boost the dough's rising ability occured. Two such helpful ingredients were found, -the same ones preferred by our Four Hour Bread recipe. Of these two ingredients, one is a popular, reasonably priced, common food item and the other is a modern, medium priced, stabilizing agent sold in health food stores and used by the commercial food processing industry for soups, candies, and other blended foods that are FDA approved. This stabilizer is not a preservative, and contains no gluten. The result of using these two ingredients as additives to the Four Hour Bread recipe is to simplify bread making by eliminating kneading and to obtain a softer, lighter, higher dough using our newly available "kit" interlocking top and bottom baking pans featuring our breakthrough special recipes (not available in stores).
Enter the Masterful Home Chef
Four Hour Bread is 4 inches high, and weighs 2.75 lbs. It is a complete system for making easy, high rising, delicious and healthy bread at your home . You only need a heating oven and a stand mixer. Not only can the home chef prepare a commensurate product to the commercial industry's, but by choosing the variety and proportions of ingredients such as seeds, spices, and flavorings, the home chef can customize many unique bread products to please himself or herself as no store ever would. The Other Way system guarantees that each loaf is the same big consistent size and eliminates the disappointment and frustration of collapsed products from free traditional recipes without the additional suggested ingredients.
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