How To make Accidental Whole Wheat Herb Bread

Is sourdough bread healthy?

Five things to do with extra pizza dough

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My old video about pizza bread:

Smitten Kitchen's summer squash pizza recipe:

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***DOUGH RECIPE, MAKES ENOUGH FOR FOUR PIZZAS***

2 1/4 cups (530 ml) warm water
1 tbsp sugar (12g) sugar
1 tbsp (9g) active dry yeast
2 tbsp (30 ml) olive oil
1 tbsp (18 g) kosher salt
5 cups (600g) bread flour, plus more for working the dough
additional oil for greasing the dough

Start the dough by combining the water, sugar and yeast in a large bowl and let sit for a few minutes. If the yeast goes foamy, it's alive and you're good to proceed (if it doesn't, it's dead and you need new yeast). Add the olive oil and salt and 5 cups (600g) of bread flour. Mix until just combined, then start kneading. Add just enough additional flour to keep the dough workable (i.e. not too sticky) and kneed until you can stretch some of the dough into a thin sheet without it tearing. (NOTE: You will probably need to add a lot more flour. The quantity I give here is just a base line to get your started.)

Divide the dough into four equal balls and put them in four containers (ideally glass) and lightly coat the balls and the interior of their containers with olive oil. Cover, and either rise at room temperature for two hours, or put them in the refrigerator and let them rise for 1-7 days. (I prefer the long, cold rise.)

Live Whole Wheat Multigrain Bread Bake with Homemade Honey Butter Making

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The Easiest Actually Good Baguette You Can Make at Home

Use my link and code BRIANL10 to get 10 extra trees planted in your name when you subscribe to Klima. I created this easy baguette recipe for the complete beginner and it's actually legit. It doesn’t require any special gear, but gives you that thin crispy crust and light, creamy interior that you want in a baguette.

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????INSTAGRAM:


????MY GEAR:
FOIL PAN:
HALF SHEET PAN:
STAINLESS BENCH SCRAPER:
BOOS BLOCK CUTTING BOARD:
BREAD KNIFE:
ESCALI DIGITAL SCALE:
KITCHEN AID MIXER:
MY FAV STAINLESS BOWL:

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RECIPE*
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▪225g or 1c warm water (90F/32C)
▪350g or 3c bread flour
▪10g or 1 3/4tsp salt
▪8g or 1 3/4tsp instant yeast
▪30g or 3Tbsp warm water (86F/30C)

Add flour and 225g/1c of the 90F/32C water to a bowl and stir to combine. When dough has combined into a shaggy ball, begin to squeeze and pinch the dough with a very wet hand. When the dough forms a less shaggy, more cohesive ball, add salt to top of dough. Cover dough.

In a separate container add yeast and 30g or 1/4c of the 86F/30C water and stir to combine. Allow both the dough and yeast mixture to sit for 15-20min. Add yeast mixture into the salted dough. Mix with a soaking wet hand by pinching and turning. Once yeast and salt are fully incorporated, cover and allow to rise at room temperature for 30 minutes.

Perform a strength building fold as shown @2:29. Cover and allow to sit at room temp for 30 more minutes. Perform a second strength building fold - see @2:59. Cover and allow to ferment at room temp for another 90 minutes.

Place a piece of well oiled parchment on an upside down sheet tray.

Flour work surface and dough and flip dough onto work surface. Divide dough into two equal pieces (300g each). Degas and preshape dough balls as shown @3:50. Cover and allow to relax for 15-20min.

Shape dough balls into baguettes as shown @4:22. Place shaped baguettes onto oiled parchment, cover and allow to proof at room temp for 60-90 minutes. I’m using the foil pan linked here: . After proofing, the baguettes should have risen by about 50-60%.

Spray well with water, then score the top of the baguettes, cover again with foil pan, and bake in a preheated 450F/230C oven for 30-35min, carefully removing the cover after 15 minutes of bake time.


*for reference, the “room temp” of my house at the time of filming this video was 69-70F/20-21C.


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IF USING A STAND MIXER:
Mix flour and water in a stand mixer on med low for 4-5 minutes or until dough forms a shaggy ball. Add salt to top and allow to sit for 15min. Mix yeast and 30g warm water an let sit for 15min. Mix yeast Into dough on low for 4-5 mins or until a ball forms. Cover and allow to sit fir 30 min. Follow above instructions starting with the first strength building fold.


????MUSIC:
EPIDEMIC SOUND. Free trial available at:

CHAPTERS
0:00 Intro
0:15 Mixing the autolyse (flour and water)
1:37 Mixing the yeast into the dough
2:26 Strength building fold 1
2:58 Strength building fold 2
3:09 Shaping and proofing the baguettes
6:02 Offset your carbon footprint with Klima
7:06 Scoring and baking
9:14 Let's eat this thing


#baguette #beginnerbaguette #baguetterecipe



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19 Healthiest Whole Grain Foods That Are Good For You

Are you eating enough whole grains? Chances are you’re not. The recommended amount is at least 3 ounces per day. Hi viewers and welcome back to another Bestie video! Whole grains are an essential part of a healthy diet. They are very nutritious because they contain the fiber-rich outer bran layer, the nutrient-packed germ and the starchy endosperm.

Other videos recommended for you:

WATCH ????: 50 Foods You Must Avoid If You Want To Lose Weight -

WATCH ????: 13 Foods To Avoid At All Costs If You Want A Healthy Liver -

#WholeGrain #WholeWheat #Bestie

Sources:

Timestamps:
Intro - 0:00
Oats - 00:43
Amaranth - 01:26
Sorghum - 02:02
Ezekiel bread - 02:25
Spelt - 02:56
Buckwheat - 03:24
Farro - 04:02
Wheat Berries - 04:35
Groats - 04:56
Brown Rice - 05:34
Kamut - 06:21
Corn - 06:43
Rye - 07:13
Bulgur - 07:39
Barley - 08:03
Whole Wheat - 08:36
Millet - 09:05
Teff - 09:32
Freekeh - 10:20

Music:



Summary:
Oats: Oats are rich in antioxidants that are a powerful anti-inflammatory agent. They are also high in a type of soluble fiber that lowers bad cholesterol and increases good cholesterol. They may also reduce the risk of some types of cancers.

Amaranth: Gluten-free amaranth is considered a complete protein. This is because it contains all of the essential amino acids in proportions that humans need, including lysine which other grains tend to lack. Additionally, it's a good source of minerals such as iron and selenium.

Sorghum: Largely grown in the United States for livestock feed, sorghum has recently been embraced for its versatility by the gluten-free community. Cooked sorghum has a chewy texture similar to Israeli couscous.

Ezekiel bread: Ezekiel bread is made from refined wheat or pulverized whole wheat, millet, barley, spelt, soybeans, and lentils, all of which are sprouted. The sprouting process is fairly simple.

Spelt: Spelt is a type of wheat that’s higher in protein than other types, providing 10.7 grams per cup. You can easily sub spelt flour for wheat flour in recipes.

For more information, please watch the video until the very end.
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