Tuesday, 20 October 2009

smoked bread recipe

A couple of weeks ago I went to the Anglesey Oyster and welsh food produce festival in Treaddur Bay, Anglesey. Whilst we were wandering round the different food stalls we came across Derimon smokery which as well as some of the smoked products you might expect (salmon, garlic, tomatoes, etc) had a few I wouldn't of expected like duck breast, mussels and bread flour. The bread flour grabbed my attention and the man of the stall was more than happy to tell me about it. He sells it in his shop and also supplies it to El Bulli! where it is used in bread buns for dipping in to oils and vinegars. He suggested using a ratio of 1 part smoked flour and 3 parts strong white bread flour as a starting point but to play around depending on how strong or mild you want the smoky flavour.

I started by using the formula he suggested and using it to make a pizza base for a ham and mushroom pizza. For me the ratio seemed just right. You got a good amount of smoky flavour which complimented the toppings well with out being overpowering. Next I decided to make a smoky bread loaf using the same ratio. The end result again was delicious and just the right amount of smoky flavour perfect for cheese on toast! I have also used some of the flour in my Fresh from the oven challenge which will be revealed on the 28th October. The only problem is I'm down to half a bag and have no idea where I can get another bag in Cheshire!Smoked bread flour loaf

125g smoked white bread flour
375g strong white bread flour
10g salt
5g fast action yeast
2 tbsp sunflower (or similar) oil
300ml warm water

  • Combine the bread flours, yeast and salt in a bowl. Add the water and oil slowly into the flour, stirring (I use a KitchenAid on low speed with a dough hook fitted) until well combined.
  • If using turn the mixer knead for a couple of minute until a smooth, satiny bread dough forms (if not using a mixer knead by hand on a lightly floured surface for approximately 10 minutes).
  • Shape the dough into a ball and place in a lightly oiled bowl. Leave to prove in a warm, draft free room until doubled in size (mine took 1.5-2hrs).
  • Preheat oven to 250C (or it's highest setting). Deflate the dough with your hands. Shape in to a ball and place on a baking sheet or if you own one in a lightly flour proving basket and leave to prove for 30minutes.
  • Transfer the bread from the proving basket (if using) to a baking sheet. Score a cross in the center and bake for 10 min at 250C then turn the oven down to 200C. Bake bread for a further 20-30 min. You can always cover the bread with tin foil if the crust is getting brown too fast. The bread is cooked when it sounds hollow when you tap on the base.
  • Leave to cool on a wire rack.
I am submitting this entry to Yeastspotting.

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Jules said...

I never realised you could get smoked flour. I bet it gives the bread a lovely smell & taste.

Browners said...

Fantastic. I love the sound of smoked bread. Ideal for smoked salmon... or something gamey.

Chele said...

Great photos - I want to sink my teeth into a slice right now! Great concept of smoked flour.

Claire said...

Jules - me neither until I saw this bag. The smell when it bakes is lovely.

Browners - Great ideas!

Chele - Thank you

Jeremy said...

Smoked flour? what an astonishing idea. But if you're having trouble in Cheshire, imagine how hard it would be in Italy.

I'll have to investigate.

Stefanie said...

Smoked flour - thats sounds very fascinating! I had no idea that one can buy this. I would love to try a slice with some cheese.

Anonymous said...

I think perhaps smoked flour might be recreated in the home kitchen?? I often make a makeshift smoker by lining a wok or deep old pot with heavy duty aluminum foil long enough to extend beyond the height of the pot, place a handful each of hard wood chips, a bit of sugar and dried rice, then place a rack over. Scoop flour into a heat proof shallow container and place over rack. Cover tightly and wrap extended foil over the cover to seal in smoke. Turn heat to high to melt sugar and to scorch the wood chips and rice - about 5 minutes. Turn heat off and either remove immediately or leave in covered "smoker" a bit longer. The amount of time you leave the flour in the "smoker" will depend on the degree of smokiness you desire. It really shouldn't take more than a few minutes since the smoke can easily penetrate the particles of flour.
from Betty's Baking

Anonymous said...

re previous post, by dried rice, I meant raw rice.

Anonymous said...

Fr: Betty's Baking
I was so fascinated with the smoked flour idea (and the smoked flour bread), after posting the smoking technique yesterday I actually made a batch of smoked flour. After checking the results I found that most of the flour on the top had a nice golden hue and rest of the flour at the bottom was still white, so I gave the flour a good stir and repeated the smoking a second time (no need to add more smoking ingredients; just cover the smoking vessel tightly again and turn heat on medium high for another 5 minutes and leaving the flour in the covered vessel till cooled. Stir the flour well. The flour will be slightly clumpy but easily loosened with a whisk. I'll report back when I've made the bread.

Clarification: for those unfamiliar with smoking techniques - in the original post "cover tightly" meant cover the smoking vessel tightly, not the shallow bowl holding the flour since the smoke needs to circulate and have direct contact with the flour.

Claire said...

Anonymous - Thank you for the information and tips. I'm sure I'm not the only one who found it useful. I will have to have an experiment some time.
RE - the colour of the flour - mine was white so I guess the flour at the bottom of your 'smoker' potentially had a smoky flavour.

luv2cknbk said...

The end result of my smoked flour after blending the top smokier part with the rest at the bottom of bowl was an off white color very similar in color to white whole wheat flour. I will be using the smoked flour on Friday to bake your bread recipe and will let you know how it turns out. Thanks.

luv2cknbk said...

confused? luv2cknbk was previously "anonymous" I just opened google account.

dangerjim said...

I have an offset food smoker out back. I've not yet tried smoking flour (great idea, thanks). But I have smoked lentils and grated cheese by spreading them out on sheets of parchment paper on the cooking grill. This exposes a great deal of the food surface area to the smoke.

It helps to fold a cm or so of each edge of the paper up at a 90 degree angle to reduce spillage.
When you are done, carefully lift up the sides of the paper to make a tube, and pour the contents into a bowl.

I think Flour would be easy to smoke in this way if it wasn't a windy day.

One could use metal baking sheets also, but paper or silicone sheets can be rolled into a tube for easy pouring of the smoked ingredients (I would expect silicone baking mats to smell like smoke long after using them for this, however).

luv2cknbk said...

I baked two loaves with the homemade smoked flour. The loaves looked beautiful and had great texture and crispy crusty crust. The only thing is the smokiness was a bit too subtle. I am smoking more flour today and will try to add a bit more smoked flour the next time I make bread to achieve a slightly smokier loaf, maybe 1/2 smoked and 1/2 non. Will try to include pictures of next loaves. Danjerjim's suggestion of placing flour on a sheet and spreading out for more smoke exposure is great idea for outdoor smoker.

Anonymous said...

Hi there, very random, but I justy bought smoked malt flour in Waitrose in Sudbury. It is made by the Bacheldre Watermill. have not opened it or tried it yet.