tag:blogger.com,1999:blog-2703230229013855698.post4500601267814633946..comments2023-10-16T14:53:23.772+01:00Comments on Purely food: smoked bread recipeClairehttp://www.blogger.com/profile/16757954813349293488noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-2703230229013855698.post-32959816166761665772010-07-06T12:20:57.398+01:002010-07-06T12:20:57.398+01:00Hi there, very random, but I justy bought smoked m...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.<br /><br />PaulAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-2703230229013855698.post-69896921905657892692009-11-02T18:13:45.891+00:002009-11-02T18:13:45.891+00:00Claire,
I baked two loaves with the homemade smoke...Claire,<br />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.luv2cknbkhttps://www.blogger.com/profile/17887044689916808512noreply@blogger.comtag:blogger.com,1999:blog-2703230229013855698.post-80099173045938154692009-10-31T04:38:59.536+00:002009-10-31T04:38:59.536+00:00I have an offset food smoker out back. I've no...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.<br /><br />It helps to fold a cm or so of each edge of the paper up at a 90 degree angle to reduce spillage. <br />When you are done, carefully lift up the sides of the paper to make a tube, and pour the contents into a bowl.<br /><br />I think Flour would be easy to smoke in this way if it wasn't a windy day. <br /><br />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).dangerjimhttps://www.blogger.com/profile/06513161202004198810noreply@blogger.comtag:blogger.com,1999:blog-2703230229013855698.post-52236628572760914702009-10-27T23:05:46.702+00:002009-10-27T23:05:46.702+00:00confused? luv2cknbk was previously "anonymou...confused? luv2cknbk was previously "anonymous" I just opened google account.luv2cknbkhttps://www.blogger.com/profile/17887044689916808512noreply@blogger.comtag:blogger.com,1999:blog-2703230229013855698.post-13820718858782345622009-10-27T23:03:07.521+00:002009-10-27T23:03:07.521+00:00Claire,
The end result of my smoked flour after bl...Claire,<br />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.luv2cknbkhttps://www.blogger.com/profile/17887044689916808512noreply@blogger.comtag:blogger.com,1999:blog-2703230229013855698.post-88547734211342288162009-10-27T16:28:51.521+00:002009-10-27T16:28:51.521+00:00Anonymous - Thank you for the information and tips...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.<br />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.Clairehttps://www.blogger.com/profile/16757954813349293488noreply@blogger.comtag:blogger.com,1999:blog-2703230229013855698.post-57853522204256988512009-10-27T12:55:55.082+00:002009-10-27T12:55:55.082+00:00Fr: Betty's Baking
I was so fascinated with th...Fr: Betty's Baking<br />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.<br /> <br />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.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2703230229013855698.post-65949039363502516702009-10-26T16:37:44.618+00:002009-10-26T16:37:44.618+00:00re previous post, by dried rice, I meant raw rice....re previous post, by dried rice, I meant raw rice.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2703230229013855698.post-47802872797873793742009-10-26T16:33:06.859+00:002009-10-26T16:33:06.859+00:00I think perhaps smoked flour might be recreated in...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. <br />from Betty's BakingAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-2703230229013855698.post-15706891853164170362009-10-25T06:43:03.916+00:002009-10-25T06:43:03.916+00:00Smoked flour - thats sounds very fascinating! I ha...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.Stefaniehttp://www.hefe-und-mehr.denoreply@blogger.comtag:blogger.com,1999:blog-2703230229013855698.post-63322706352991374552009-10-23T14:24:52.793+01:002009-10-23T14:24:52.793+01:00Smoked flour? what an astonishing idea. But if you...Smoked flour? what an astonishing idea. But if you're having trouble in Cheshire, imagine how hard it would be in Italy.<br /><br />I'll have to investigate.Jeremyhttps://www.blogger.com/profile/04639265958695262241noreply@blogger.comtag:blogger.com,1999:blog-2703230229013855698.post-52441420338624361402009-10-21T19:15:15.029+01:002009-10-21T19:15:15.029+01:00Jules - me neither until I saw this bag. The smell...Jules - me neither until I saw this bag. The smell when it bakes is lovely.<br /><br />Browners - Great ideas!<br /><br />Chele - Thank youClairehttps://www.blogger.com/profile/16757954813349293488noreply@blogger.comtag:blogger.com,1999:blog-2703230229013855698.post-47036950971224905792009-10-21T17:23:44.713+01:002009-10-21T17:23:44.713+01:00Great photos - I want to sink my teeth into a slic...Great photos - I want to sink my teeth into a slice right now! Great concept of smoked flour.Chelehttps://www.blogger.com/profile/00939575593242980773noreply@blogger.comtag:blogger.com,1999:blog-2703230229013855698.post-3623736866977089262009-10-21T12:35:13.182+01:002009-10-21T12:35:13.182+01:00Fantastic. I love the sound of smoked bread. Ideal...Fantastic. I love the sound of smoked bread. Ideal for smoked salmon... or something gamey.Brownershttps://www.blogger.com/profile/09494760235889452922noreply@blogger.comtag:blogger.com,1999:blog-2703230229013855698.post-4061845553479402592009-10-20T22:37:33.860+01:002009-10-20T22:37:33.860+01:00I never realised you could get smoked flour. I bet...I never realised you could get smoked flour. I bet it gives the bread a lovely smell & taste.Juleshttps://www.blogger.com/profile/14015913853422407964noreply@blogger.com