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The nutrition labels in the USA don't give you a lot to go on, because they usually consider a 'serving' of flour to be somewhere around 30 grams and they report protein content in gram intervals, so you basically will see 3 or 4 grams of protein per serving.
4 grams of protein per 30 gram serving really means somewhere between 3.50 grams and 4.49 grams, which means somewhere between 11.6666% protein and 14.96%, which is a pretty wide range.
So you can sort of tell whether a flour is a fairly low protein flour (below 11.66%) or not, but that's about it.
I've been reading nutrition labels a lot more lately, because of my low-sodium diet, but I still think they are less helpful than they could be. (And I hold out zero hope that they'll ever be meaningfully improved.)
Another annoying aspect of the labels is what they consider a serving. I bought a candy bar once that contained 2.5 servings. Yeah, right.
I always thought '00' flour referred to the degree to which it is ground, 00 being a fine grind (which cake flour is, too.) The protein content is going to depend on what kind of wheat it's made from.
Most European flours are lower in protein content than North American 'all purpose' flours, even after you take into account the differences in how the protein content is measured by European standards and American standards.
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This reply was modified 7 years, 10 months ago by
Mike Nolan.
I would think they'd be similar, though a metal dutch oven would be a lot dryer than a cloche, especially if you follow the instructions I've seen for soaking the cloche in water before putting the dough in it and then bringing it up to temp from a cold oven, so that it gets steamy inside. But your dough can lose up to 20% of its weight in evaporated water, so there's plenty of water available for steam, and you can always spray the top of the loaf and the sides of the pan after it rises, too.
I've seen instructions for baking bread in a dutch oven that has you pre-heat the pan and put the dough in it after it has been heated, that always sounds a bit tricky to pull off without burning yourself.
A heavy cast iron dutch oven might be a bigger heat sink, meaning it would hold more residual heat than a ceramic cloche.
If you're making thin crust pizza, 9 ounces of dough will make a 12" pizza.
Depending on the diameter, it might be interesting to utilize that basket weave with your round cloche.
Semolina is made from durum wheat, I"m not sure it makes a lot of difference if you use durum or semolina, which is a coarse ground durum endosperm, in pizza. I've got some bread recipes that call for both semolina and durum, though.
With a lean cut like round, a slow roasting should work. I usually stick to eye of round, because it slices well for sandwiches.
Congratulations on your find. You should be able to make nearly any type of bread in your new cloche. (I've heard of problems with breads with chocolate in them in a cloche because the chocolate scorches, but other than that you should be fine.)
Lunch for me today was a turkey sandwich made with the no-salt Challah and some of the turkey breast tender that I roasted yesterday. I am hoping to find some ways to infuse some additional flavor into the turkey without adding salt.
Supper was pain perdue (French Toast), also made with the no-salt Challah.
When I make pizza I get the oven as hot as I can, at least 500 degrees. A commercial pizza oven is probably going to be set at 650 degrees if not hotter than that.
I used to make Peter Reinhart's Vienna Bread from the Bread Baker's Apprentice, but I have discovered that if I substitute butter for the oil in the Clonmel Double Crusty bread and follow the instructions for shaping, scoring and baking Vienna Bread in BBA, it makes a very acceptable Vienna bread. In fact, I did a taste test with my family and the Double Crusty version won hands down.
When I was growing up, my grandmother would often take us to Savanna Illinois on Saturdays to go shopping. The highlight of the trip was a trip to the bakery. The Clonmel recipe has a smell that takes me back to that bakery. Now, if I could just figure out how to make their creme horns!
BA, I know of Ginsberg's book, but it is not one I currently have. I don't currently maintain any starters because the sourness of most sourdough breads is something my wife can't tolerate. Oddly enough, when we're in San Francisco, where our younger son lives, she has no trouble with sourdough bread there.
One of these days I may try the Chad Robertson (Tartine Bakery) method for producing a less 'mature' sourdough starter, to see if my wife could handle it. But it's kind of an intense process and there are a lot of steps where you have to throw away as much as 95% of your starter, and I hate throwing usable food away.
That's how I make oat flour from rolled oats, the longer you process it in the food processor the finer it is ground up.
There are a number of King Arthur Flour recipes that utilize products that they sell on their website, the Whole Grain Bread Improver is one of those products. Hopefully the Vital Wheat Gluten and a little vinegar will have a similar effect.
Diastatic Barley Malt is often added to wheat flour at the mill. (Look on the label, you may see 'barley flour' or DBM listed.) It contains enzymes that help break down the starch in the flour into simple sugars that yeast can digest. Yeast contains similar enzymes, but adding the DBM gives the yeast a bit of assistance.
You may also see sources for non-diastatic barley malt. In this case, the barley has been heated to disable those enzymes. NDBM is basically a flavoring ingredient, it adds a nutty taste and a bit of sweetness to the dough. Adding barley syrup accomplishes pretty much the same thing.
'Malting' refers to sprouting a seed before grinding it up. When a seed sprouts, it becomes a chemical factory, manufacturing a number of compounds, including several enzymes, that aren't present in the seed if it is just ground up into flour. So you will sometimes see malted barley flour or malted wheat flour in the grocery store, there are a number of interesting recipes that call for malted wheat flour.
Here are three of my favorite recipes from the Whole Grains book: Pretzels, Scottish Shortbread and Hot Cross Buns. (I tried a number of hot cross buns recipes, these are the best I found.)
Like any cookbook, there are good recipes and ones that aren't so good in the KAF Whole Grains book.
I ran the KAF 100% whole wheat sandwich bread (with walnuts and sunflower seeds) through my recipe analyzer, it comes up as quite moist, around 73% hydration. I'd probably recommend adding up to a half-cup of flour to it. It's also on the sweet side, which helps to explain the wide variance in rise times, especially if your kitchen is cool, so an osmotolerant yeast like SAF Gold might help.
In the absence of the KAF Whole Grain Bread Improver, I'd suggest adding 2 teaspoons of vital wheat gluten and replacing 2 tablespoons of the water with vinegar. If you have diastatic barley malt, I'd suggest adding a teaspoon of it as well.
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This reply was modified 7 years, 10 months ago by
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