Special sorts of flour, durum flour, types, properties, quality, applied

[Country stove,]

Girls, can't you replace baking ceramics with borosilicate glass (Pyrex)? What do you think?
This pyrex is now sold everywhere, I bake cupcakes in it and make all kinds of fish-meat too.

Country stove,

It is possible, provided that they withstand maximum heating (in my oven it is 240, and in the original recipes they heat up to 260)
And put in a cold oven.

You can use cast iron braziers.
I baked in a saucepan with a stone coating, covered with the same saucepan - but alas, it burned down below, there is no more desire.

On the Breadtopia website, the author writes what it seems to him. that in ceramics bread turns out especially well. Although he tried it in cast iron and pyrex.

They also share on the forum. that they use cheap unglazed ceramic flower pots without painting, and instead of a lid - stands for them.

You can use a stone for baking and a foil cap, or a stone and a cauldron for pilaf ...

Generally. there would be a desire to experiment

You can, see here how it happened https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=3470.0

Only for country breads, it is better to bake under a lid for 30 minutes and without a lid for another 15 minutes - this is if we put the dough in a form heated with the oven. And 45 + 30 if we put it in a cold oven along with the dough

Ceramics are also not all suitable. I bought a frying pan made of ceramic with a glazed coating - the bread in it was so "boiled" to the sides and bottom, and the butter did not help

I spied on Bradtopia and now I don't just put it in ceramics, even sprinkled with bran, as before. Only on baking paper, smeared with vegetable oil for fidelity and sprinkled with coarse flour or bran, depending on the recipe

We switched from flour to frying pans. Maybe it's time to open the topic on baking forms, everyone probably worries about which oven is better.

Interesting After all, until recently they only baked in the oven and discussed "how much to hang in grams" or in glasses, now they gained experience, the head and hands became cramped, they reached for the leaven and ovens. And they even forgot about the grams "to the last exact gram", now it is possible by eye ...

Experience, experience with every loaf of bread comes

I do not refuse the stove either!

First, the batch. Secondly, the proofer is heated - for example, in the whole grain mode with the blade removed.

And generally speaking. I decided to shake up the old days and bake the next bread from the same tested Francine Pain de Campagne flour in a bread maker.

Here Elenochka laid out bread with cabbage boiled in a double boiler.
And I decided to do

VILLAGE ROLL BREAD WITH ROASTED CABBAGE AND GREEN ONION IN A BREAD

So, said and done. The bread roll is brewed in a bread maker.
I will now post the recipe in "Recipes and Secrets of Healthy Eating"

And Temka, of course, you can open about baking dishes, not only ceramic, but also cast iron, aluminum with a non-stick coating, glass, silicone ...

VILLAGE ROLL BREAD WITH ROASTED CABBAGE AND GREEN ONION IN A BREAD

The recipe posted here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=99&topic=3434.new#new

I baked French bread from organic flour. It turned out to be very pale.



It is probably better to use this flour for regular bread.
Now bio-flour has risen in price, the price is already 215 rubles per 1 kg.

Yesterday I bought the same bio-meal only spelled for 309 rubles. All the bio-flour was sold out in our store, except for the spelled chestnut flour, but it is generally 560 rubles. worth it.

And I bought "pizza flour" made in Italy (1 kg per pack). The composition includes wheat flour. from hard grades, premium flour, flour 1 s. The proportions are not specified. 65 p. We should try to make pizza.

Who knows the difference between whole grain flour and wholemeal flour? Or is it the same thing?

And here I read about bird cherry flour. I sit and think if I need her ...
About bird cherry flour here
🔗
Joint purchase here
🔗

And here I read about bird cherry flour. I sit and think if I need her ...

As far as I know, bird cherry flour can be used as a filling for rolls, pies, etc. Analogous to poppy seeds, only with a characteristic taste. It is also steamed and sugar is added. I ate - I liked it. It is possible, but not often.

It looks like I should try ...

Who bought wheat flour in Moscow in the Indian Spices store, at 25 rubles per kg?
The label says: Wheat flour + bran. Vendors say it's whole grain flour. And in fact what?
Who has already baked something from it, how is it at work?

girls do not tell me what peeled rye flour is, is it crushed rye?

girls do not tell me what peeled rye flour is, is it crushed rye?

No, it's just rye flour. The color is gray, the touch is soft, with a few small inclusions (bran). With home baking, it is mainly used.

In Moscow you can buy flour: Sokolnicheskaya, Nastyusha, Prokhor Bakaleinikov, Belovodye, Krupno. These producers have peeled rye flour

I found in the Platypus: 🔗

No, it's just rye flour. The color is gray, the touch is soft, with a few small inclusions (bran).

Excuse me for the stupid question, I just found one single rye flour here, but here I read, well, damn it, how many different flours you have, not like we have in decaying capitalism
oatmeal normal flakes to buy no where
And rye bran is like a husk from grain, right?

Especially for the ADMINESTRATOR. I think that you were mistaken when calling "strong" flour - soft bakery of the highest grade - "Extra-M", There is such flour, but it is not from hard wheat, but from soft, but with a high gluten content pasta and will be subdivided as GROUP B. And please do not confuse durum wheat flour and soft wheat flour.

Please provide a link to the official source of information.

Solid flour is usually Durum.
Strong flour can be both bakery and durum flour.

premium flour (grains) (GOST R 52668-2006,) is made from durum wheat for pasta. Contains a large number of trace elements, improved protein and amino acid composition, vitamins A, B, beta-carotene, which gives flour and pasta a creamy color with a yellowish tinge. Scope - making pasta group "A", dough for dumplings, pizza.
If anyone needs it, then I have

Thank you!

In books on baking technology, I have come across the concept of Strong baking flour.

I would like to have an official. confirmation according to GOST of this concept.
Western flour producers and people who bake bread also have such a concept.
Strong bakery flours tend to have better qualities and a higher gluten content.

I would like to note that at home, bread is made of premium durum flour. wheat turns out to be very unusual. Inside, when cut, it is creamy with a yellowish tinge, the taste is very pleasant. With regards to the amount of gluten is not 30%. In Russia, bread is not baked from such flour! It's a pity.

What is whole grain flour? and what should be written on the package?

Whole grain flour contains germ and bran. Coarse grinding is written on the bag

[Summer resident]

Summer resident merci to you very much!
I didn’t recognize you, under your new ava

So I'll get rich soon.Let's take a day off from our son's wedding and I will become richer by one more child.

Whole grain flour contains germ and bran. Coarse grinding is written on the bag

The flour produced during wallpaper grinding can be called coarse flour, due to the content in it in a large number of coarse parts of the grain shells. Although its correct name is still "wallpaper flour".

[lana7386]

lana7386

: Summer resident Are you making a wedding cake?

[: Summer resident]

: Summer resident Are you making a wedding cake?

I’m definitely making a loaf, but I’m afraid of a cake. But I will try. If it doesn’t work out, I’ll bake biscuit rolls and decorate in a wedding style.

Hello Bakeries.

I caught sight of durum wheat flour in the store, well, I could not help but buy it

Now I wonder what to do with it? It is really COARSE - like coarse semolina. By the way, semolina porridge turns out delicious from it. I found a classification. It turns out that I have Semola di grano duro.
Is it possible to do something with it besides decoy? I understand that it won't make pasta. Maybe eat some kind of bread recipe? Please help, because Google does not want to suggest bread recipes and generally how to clarify the situation.

And I make bread with semolina, can you try to cook one, just take this new flour instead of semolina?
The recipe is for bread 450g. Baking program: basic.
Water - 150ml
Vegetable oil - 1 tbsp. l.
Sugar - 1.5 tsp.
Salt - 0.8 tsp.
Flour of the highest grade - 180g (you can use 90 grams of the highest and 90 grams of the 2nd grade)
Semolina - 90 gr
Dry yeast - 0.8 tsp.

It turns out delicious bread.

1, direct links on the site are prohibited! Don't break our rules

2. it is possible and necessary to make pasta from durum wheat flour, since gluten in this flour is highly developed.

3. You can and should bake bread! The site has enough bread recipes using durum flour. Go to the Yeast bread section, see the recipe where this flour and semolina are included and bake for health

[Milky]

Thank you, Milky, per recipe

Admin, oops, sorry. For a long time I did not go to the forum, so I did not know about the prohibition of direct links.
Thanks for the information. I just want to clarify: if this flour is similar to semolina in particle size, will it make pasta?

Here, I did not try to make pasta from it Bread - baked

I just want to clarify: if this flour is similar to semolina in particle size, will it make pasta?

I have semola di grano duro Italian flour. I made noodles only from it. It turned out very mentally.

Girls, I have such a question. For the first time I saw rye semolina from the Health Barn in a store. So I walk around it and think how it can be used? Can I add to bread? And in what proportion? Or is it just good for porridge? Share who tried it

[Rye semolina]

Rye semolina you do not need to soak, it prepares very quickly and does not lose its positive properties.
Cooking. In a saucepan, bring the milk to a boil, then reduce the heat, slowly pour in rye semolina while stirring continuously. Cook for 5 minutes, also with constant stirring. Then turn off the heat, cover the pan with a kitchen towel and let the porridge “reach” for 10 - 15 minutes.

If you can cook porridge from rye semolina quickly and without problems, then you can also bake bread.
We read on the packaging how long it takes to cook semolina and what kind of grind (regular fine or whole grain). Fine grinding can be immediately put into the bread dough, if whole grain, then you can probably soak a little - in general, you need to try first, how best to use rye in this form

And you should take into account the amount of rye semolina in the dough, it will depend on how many proofs to apply to the dough, one or two.

In general, the product is useful - we try it on the tooth and cook porridge and bread!

I bake bread only in KhP, there are two batches with proofing.Not suitable for this method? Or if you let it stand in the liquid, is it still possible? I'm not a big connoisseur, I bake bread according to ready-made recipes from the forum, so it's scary to experiment so as not to spoil the bread. Can this semolina replace rye flour in a 1: 1 ratio? And is semolina healthier than flour? I want it both tasty and healthy

On the Main program, you can bake bread if there is a little rye flour (if there is no experience). On the main program, we bake wheat-rye bread with two proofers.

I have been baking rye-wheat bread (250g * 170g) for the main bake for a long time, it turns out well. Now, if I change 100 grams of rye flour for the same amount of rye semolina, will it work? Or are the proportions different?

I was looking for 1st grade flour for a long time. But apparently I was not looking there. On the Internet, prices are per kg of ogogo. And then by chance on the market by weight 1 grade 19 rubles!
I am writing this to the fact that they asked above where you get the flour. So far I haven't done anything out of it. I want to try egg noodles on it.

Romochka, I finally bought some spelled flour,
but I don't see any recipes other than one on malt.
I have no malt. I want a simple recipe
maybe sourdough. Please, show.
I would appreciate that.

[Anya]

Anya, type in the search engine on the forum (line above) "bread with spelled" and a large number of recipes will appear on our website.

All you have to do is choose and bake