Northern European breads, plus a kneading tip from Dan Lepard

[Lady Lilya]

Beeherder, white flour is missing all the nutrients in the bran and germ.  It is just the endosperm of the grain.  But it also lacks the anti-nutrients that soaking would nullify. 

My policy these days is that things I use in an unsoakable format (like dried pasta from the supermarket) I get the white version.  And whole grains, like rice, I soak the night before using. 

At this point, we don't eat a lot of grain-products to begin with, so it isn't a very high priority for me right now to implement better grain-handling procedures.

[Lady Lilya]

Oh, btw, got a bit of a story.  The other day I picked up some Papa John's pizzas on the way to my friend's house.  While I was waiting, I asked them whether they make the dough on the premises or if it is delivered.  They said they get it delivered, and marked with a date.  They are supposed to use it after at least 2 days, but before 7 days. 

So, that means all of the grain in the dough has sat in a moist environment long enough to neutralize the anti-nutrients.  Nice to know Papa John's does it that way.

[Beeherder]

Hi LL,

My personal and barter loaves are two recipes. The Whole Meal loaf with WW pastry, oats, sourdough based on organic hi-gluten white flour and is the one i have been experimenting with overnight soaking, the other recipe, called Old Fashioned Bread, is 3 cups organic hi-gluten and 1/2 cup organic rye, 1T yeast, 2t salt, and 1.5 cups water. With only such a small amount of rye whole grain does the Old Fashioned recipe seem like a candidate for over night soaking?