| Michael Odom |
It's often an ingredient on Iron Chef. I have no idea what it is.
Anybody?
modom
"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore
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| Lucretia Borgia |
>It's often an ingredient on Iron Chef. I have no idea what it is.
>Anybody?
>
>modom
>
>"Dallas is a rich man with a death wish in his eyes."
> -- Jimmie Dale Gilmore
I have a book that although English, was printed for N. America and it
has a glossary of British Cookery Terms. For Strong Flour it says
"Bread flour (which has more gluten than the all-purpose or pastry
variety)"
Sheena
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| Chef R. W. Miller |
Strong flour = flour with a high protein content.
For example, strong flour = Whole Wheat (hard) 13 - 14 % All types of
baking. Best used in combination (50/50) with bread or all-purpose flour .
Strong white flour = Durham 13 % Pasta; Bread 13 % Best for yeast breads,
cream puffs, puff pastry, popovers, strudels, and croissants
For all about flour, click here:
http://www.baking911.com/pantry_flour,grains2.htm
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| Boron Elgar |
On Sat, 08 Jan 2005 22:25:26 -0600, Michael Odom <modom@un-koyote.com>
wrote:
>It's often an ingredient on Iron Chef. I have no idea what it is.
>Anybody?
>
Higher protein content than what we call "all purpose." It's usually
used for bread and is a common term in the UK.
Boron
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| zuuum |
you might call it "hi-gluten flour". Produces chewier, denser product.
"Michael Odom" <modom@un-koyote.com> wrote in message
news:qfc1u0l0op5aa5jqm6todmmeih479d70se@4ax.com...
> It's often an ingredient on Iron Chef. I have no idea what it is.
> Anybody?
>
> modom
>
> "Dallas is a rich man with a death wish in his eyes."
> -- Jimmie Dale Gilmore
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| Janet Bostwick |
"zuuum" <zuuum@nowhere.net> wrote in message
news:10u1hfhlrsp9346@corp.supernews.com...
> you might call it "hi-gluten flour". Produces chewier, denser product.
>
> "Michael Odom" <modom@un-koyote.com> wrote in message
> news:qfc1u0l0op5aa5jqm6todmmeih479d70se@4ax.com...
>> It's often an ingredient on Iron Chef. I have no idea what it is.
>> Anybody?
>>
>> modom
>>
>> "Dallas is a rich man with a death wish in his eyes."
>> -- Jimmie Dale Gilmore
>
Perhaps chewier, but not denser--just the opposite.
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| Wazza |
"Janet Bostwick" <nospam@cableone.net> wrote in message
news:10u2eerqcsjqib2@corp.supernews.com...
>
> "zuuum" <zuuum@nowhere.net> wrote in message
> news:10u1hfhlrsp9346@corp.supernews.com...
> > you might call it "hi-gluten flour". Produces chewier, denser product.
> >
> > "Michael Odom" <modom@un-koyote.com> wrote in message
> > news:qfc1u0l0op5aa5jqm6todmmeih479d70se@4ax.com...
> >> It's often an ingredient on Iron Chef. I have no idea what it is.
> >> Anybody?
> >>
> >> modom
> >>
> >> "Dallas is a rich man with a death wish in his eyes."
> >> -- Jimmie Dale Gilmore
> >
> Perhaps chewier, but not denser--just the opposite.
>
I agree, it has more gluten, which means it will stretch more, and be able
to produce a lighter bread.
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| zuuum |
"Wazza" <nospam2bryan.wallwork@btopenworld.com> wrote in message
news:crs8ri$5h0$1@hercules.btinternet.com...
>
> "Janet Bostwick" <nospam@cableone.net> wrote in message
> news:10u2eerqcsjqib2@corp.supernews.com...
>>
>> "zuuum" <zuuum@nowhere.net> wrote in message
>> news:10u1hfhlrsp9346@corp.supernews.com...
>> > you might call it "hi-gluten flour". Produces chewier, denser product.
>> >
>> > "Michael Odom" <modom@un-koyote.com> wrote in message
>> > news:qfc1u0l0op5aa5jqm6todmmeih479d70se@4ax.com...
>> >> It's often an ingredient on Iron Chef. I have no idea what it is.
>> >> Anybody?
>> >>
>> >> modom
>> >>
>> >> "Dallas is a rich man with a death wish in his eyes."
>> >> -- Jimmie Dale Gilmore
>> >
>> Perhaps chewier, but not denser--just the opposite.
>>
> I agree, it has more gluten, which means it will stretch more, and be able
> to produce a lighter bread.
I meant the chewiness, since hi-gluten will produce larger air cavities,
denser was not the correct description. Shortbreads are denser and heavier.
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| Kenneth |
On Sun, 9 Jan 2005 07:04:15 -0700, "Janet Bostwick"
<nospam@cableone.net> wrote:
>Perhaps chewier, but not denser--just the opposite.
Howdy,
Then why would you understand the French to use a lower
protein flour to make baguettes?
Thanks,
--
Kenneth
If you email... Please remove the "SPAMLESS."
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| Janet Bostwick |
"Kenneth" <usenet@SPAMLESSsoleassociates.com> wrote in message
news:hic3u0dlqnicutto5kc1d21unsiag44b2h@4ax.com...
> On Sun, 9 Jan 2005 07:04:15 -0700, "Janet Bostwick"
> <nospam@cableone.net> wrote:
>
>>Perhaps chewier, but not denser--just the opposite.
>
> Howdy,
>
> Then why would you understand the French to use a lower
> protein flour to make baguettes?
>
> Thanks,
>
> --
> Kenneth
>
> If you email... Please remove the "SPAMLESS."
Only a broad generalization in response to a broad generalization. I'm sure
that you as a skilled baker already know that AP or bread flour can work
with great results on all bread types. When a skilled baker is aiming
toward a particular crumb, crust and taste, it pays to choose a flour that
will work the most in your favor. Would you go along with AP flour can
produce a crumb that is more tender and bread flour can produce a crumb that
is more chewy? I say 'can' because I am sure that both you and I can
produce a chewy AP bread and a tender bread flour bread. The French make
bread from wheat/flour that is available to them If North Americans want to
replicate a true French baguette it would be best to seek out a French-type
flour.
Janet
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| Kenneth |
On Sun, 9 Jan 2005 18:35:38 -0700, "Janet Bostwick"
<nospam@cableone.net> wrote:
>
>"Kenneth" <usenet@SPAMLESSsoleassociates.com> wrote in message
>news:hic3u0dlqnicutto5kc1d21unsiag44b2h@4ax.com...
>> On Sun, 9 Jan 2005 07:04:15 -0700, "Janet Bostwick"
>> <nospam@cableone.net> wrote:
>>
>>>Perhaps chewier, but not denser--just the opposite.
>>
>> Howdy,
>>
>> Then why would you understand the French to use a lower
>> protein flour to make baguettes?
>>
>> Thanks,
>>
>> --
>> Kenneth
>>
>> If you email... Please remove the "SPAMLESS."
>Only a broad generalization in response to a broad generalization. I'm sure
>that you as a skilled baker already know that AP or bread flour can work
>with great results on all bread types. When a skilled baker is aiming
>toward a particular crumb, crust and taste, it pays to choose a flour that
>will work the most in your favor. Would you go along with AP flour can
>produce a crumb that is more tender and bread flour can produce a crumb that
>is more chewy? I say 'can' because I am sure that both you and I can
>produce a chewy AP bread and a tender bread flour bread. The French make
>bread from wheat/flour that is available to them If North Americans want to
>replicate a true French baguette it would be best to seek out a French-type
>flour.
>Janet
>
Hi Janet,
I do agree with what you have above.
I was responding to the earlier post (perhaps not yours)
that higher protein made for "lighter" bread. That is not my
experience.
All the best,
--
Kenneth
If you email... Please remove the "SPAMLESS."
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| Janet Bostwick |
"Kenneth" <usenet@SPAMLESSsoleassociates.com> wrote in message
news:3ss4u010ihc6gs3drnnmvr5tq1qm9o9b0l@4ax.com...
snip
> Hi Janet,
>
> I do agree with what you have above.
>
> I was responding to the earlier post (perhaps not yours)
> that higher protein made for "lighter" bread. That is not my
> experience.
>
> All the best,
>
> --
> Kenneth
Hi Kenneth,
I don't understand. In my experience, a high protein flour(around 14%)makes
very nicely light bread. It may be that we would have to have some loaves
side-by-side in order to compare what is meant by light, tender etc. If I
choose, I can make bread as 'light' as any store bought bread with the high
protein flour. However, the crumb will not compress and stay compacted the
way store-bought bread will.
Janet
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| Kenneth |
On Mon, 10 Jan 2005 07:36:54 -0700, "Janet Bostwick"
<nospam@cableone.net> wrote:
>
>"Kenneth" <usenet@SPAMLESSsoleassociates.com> wrote in message
>news:3ss4u010ihc6gs3drnnmvr5tq1qm9o9b0l@4ax.com...
>snip
>> Hi Janet,
>>
>> I do agree with what you have above.
>>
>> I was responding to the earlier post (perhaps not yours)
>> that higher protein made for "lighter" bread. That is not my
>> experience.
>>
>> All the best,
>>
>> --
>> Kenneth
>Hi Kenneth,
>
>I don't understand. In my experience, a high protein flour(around 14%)makes
>very nicely light bread. It may be that we would have to have some loaves
>side-by-side in order to compare what is meant by light, tender etc. If I
>choose, I can make bread as 'light' as any store bought bread with the high
>protein flour. However, the crumb will not compress and stay compacted the
>way store-bought bread will.
>
>Janet
>
Hi Janet,
I am not trying to fuss semantically... <g>
When I say "light" I mean that the weight of the loaf is low
in relation to its volume. (An inflated balloon would be
v-e-r-y light...)
Using that idea, it seems to me that the lightest free form
loaves I have seen are the yeasted baguettes sold at most
bakeries in France.
All the best,
--
Kenneth
If you email... Please remove the "SPAMLESS."
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