Low Sodium Artisan Bread Food

LOW SODIUM ARTISAN BREAD

Steps:

• In a large bowl, whisk all the dry ingredients together. Stir in water until the mixture forms a shaggy but cohesive dough. Do not over-work the dough. The less you "work" it, the more little air pockets will form.
• Turn dough ball coating outside in olive oil and cover bowl with towel or grocery bag.
• Let dough sit at room temperature for anywhere from 8-24 hours. Dough should have bubbles visible and rise a bit. This does not seem to really rise that much so don't expect it to "double".
• When you decide the dough is ready, preheat oven to 450 degrees F. Put your Dutch oven, uncovered, (I put the lid on the shelf below) into the preheated oven for at least 30 minutes.
• As your Dutch oven preheats, turn dough onto a floured surface and with floured hands, form the dough into a uniform ball. Cover dough with previous bowl cover to keep moist and let rest as oven heats.
• After the 30 minutes are up, carefully remove Dutch oven. With floured hands, place the bread dough into it and cover. (I just slide rack out with pot and place dough in.)
• Bake for 30 minutes covered. Carefully remove cover and bake for about 5-10 minutes more, uncovered. Ovens are different so keep your eye on it for your desired golden brown.
• Remove bread to a cutting board and slice as needed with a bread knife.

LOW SODIUM SALT WHOLE WHEAT BREAD

Steps:

• Add all ingredients in the order specified for your bread machine.
• Set machine on whole wheat setting, 1 1/2 lb. loaf and start.
• Don't omit the vitamin C powder (ascorbic acid); it is the key to making a low sodium loaf that does not collapse while baking. Available at Whole Foods & similar stores. 1250 mg of crushed vitamin C tablets may be used instead.

ITALIAN MILANO SOURDOUGH BREAD WITH NO SALT FOR ABM

Steps:

• Add all the ingredients to your bread machine pan as per your manufacturer's recommendations. Set the machine to Basic White cycle or its equivalent. Or, if you wish, combine the ingredients in the order listed, starting with the water.
• Remember to replenish your Sourdough Starter with 3/4 cup flour and 3/4 cup water. If you make the dough by hand and bake it in your oven, shape as a sourdough loaf and bake it at 400 degree Fahrenheit for about 15 minutes.
• When done, remove and cool.