Dutch cheeses have one saving grace to my mind: what is simply referred to as oude kass (literally old cheese) which is aged at least 12 months until it is delightfully deeply colored and tasty. Nothing like the ubiquitous jonge kass. Would be delightful with your bread and a dab of Branston pickle.
This is sensible. Though, my oven is broken right now, and whilst usually I bake most of our bread from scratch letting it rise by eye (so varying times depending on the type of year) not what I wanted to read whilst eating a piece of supermarket sliced white...!
This no doubt explains why I can eat sourdough but not regular supermarket breads (I'm particularly partial to sourdough rye!). Your recipe duly filed!
Interesting article. I have noticed after eating bread feeling bloated. The argument for allowing enough proving time for breads makes for sense. Thank you.
I am completely flummoxed by UK terms for breads and flours, most of which have no correspondence with US terms. What, for instance, is "strong bread flour?" One website (British) tells me it has more protein and more gluten than regular flour. Another tells me that it's made from hard wheat. But does "hard wheat" mean durum (Triticum durum) or some form of T. aestivum, aka in the US all-purpose flour? Help! Otherwise, an interesting piece so thank you, Julia Watson.
Well, what a rabbit hole! This is what I've unearthed: The UK's 'strong bread flour' is simply the hard wheat flour recommended in the US for baking bread. Strong bread flour is made from “hard” wheat varieties and has a high protein content, from 12 to 15 percent. Hard wheat flours are usually used for yeast-raised breads. They are made from spring-planted, late summer harvested wheat also known as spring wheat and mostly grown in the northern Great Plains, Minnesota, the Dakotas and Canada. Durum wheat is the hardest of hard wheat which is why it's preferred for pasta - and also focaccia because of that dough's oil content.
Soft flours, with 8 to 12 protein content, is 'all purpose flour', is normally used in breads (as well as cakes and biscuits) whose raising agent is baking powder or baking soda. Soft wheat flour, planted in the fall and harvested in late spring, mostly in the Carolinas, is also known as winter wheat and used to create breads with redder crusts than hard wheat flour which produces a more golden crust.
Not sure if that's any clarification...I suspect you already knew all of that.
Yup, I did know all that but thanks for trying. I think the whole question of varieties of wheat is full of--not necessarily mistaken but perhaps misleading? information. Because durum is widely used by tradition in the Mediterranean for all sorts of bread, including raised bread--one of the finest is the bread from Puglia, made with durum wheat flour (semolina) and prized for its quality. But thank you, Julia, and let's keep adding to this dialog if we can.
This is an issue that has vexed me, too. Since I'm on a different timeline (and have just been exposed to a very great Martini), I'm resisting responding at once in order to sober up and delve into the matter. I will reply with whatever crumbs (sorry) tomorrow.
There is definitely something rather beguiling about those chips with mayonnaise even if they are no better than any elsewhere. Great bread recipe for bread- I'll try it.
Dutch cheeses have one saving grace to my mind: what is simply referred to as oude kass (literally old cheese) which is aged at least 12 months until it is delightfully deeply colored and tasty. Nothing like the ubiquitous jonge kass. Would be delightful with your bread and a dab of Branston pickle.
I also like that very aged Gouda with the salt crystals. Bit it's more like salted caramel than cheese.
This is sensible. Though, my oven is broken right now, and whilst usually I bake most of our bread from scratch letting it rise by eye (so varying times depending on the type of year) not what I wanted to read whilst eating a piece of supermarket sliced white...!
Although supermarket white is somehow a great transporter of crunchy peanut butter...
Also, the toastie maker has come out the cupboard for the duration of the temporary return to plastic bread! It does have it's uses.
This no doubt explains why I can eat sourdough but not regular supermarket breads (I'm particularly partial to sourdough rye!). Your recipe duly filed!
Interesting article. I have noticed after eating bread feeling bloated. The argument for allowing enough proving time for breads makes for sense. Thank you.
I am completely flummoxed by UK terms for breads and flours, most of which have no correspondence with US terms. What, for instance, is "strong bread flour?" One website (British) tells me it has more protein and more gluten than regular flour. Another tells me that it's made from hard wheat. But does "hard wheat" mean durum (Triticum durum) or some form of T. aestivum, aka in the US all-purpose flour? Help! Otherwise, an interesting piece so thank you, Julia Watson.
Well, what a rabbit hole! This is what I've unearthed: The UK's 'strong bread flour' is simply the hard wheat flour recommended in the US for baking bread. Strong bread flour is made from “hard” wheat varieties and has a high protein content, from 12 to 15 percent. Hard wheat flours are usually used for yeast-raised breads. They are made from spring-planted, late summer harvested wheat also known as spring wheat and mostly grown in the northern Great Plains, Minnesota, the Dakotas and Canada. Durum wheat is the hardest of hard wheat which is why it's preferred for pasta - and also focaccia because of that dough's oil content.
Soft flours, with 8 to 12 protein content, is 'all purpose flour', is normally used in breads (as well as cakes and biscuits) whose raising agent is baking powder or baking soda. Soft wheat flour, planted in the fall and harvested in late spring, mostly in the Carolinas, is also known as winter wheat and used to create breads with redder crusts than hard wheat flour which produces a more golden crust.
Not sure if that's any clarification...I suspect you already knew all of that.
Yup, I did know all that but thanks for trying. I think the whole question of varieties of wheat is full of--not necessarily mistaken but perhaps misleading? information. Because durum is widely used by tradition in the Mediterranean for all sorts of bread, including raised bread--one of the finest is the bread from Puglia, made with durum wheat flour (semolina) and prized for its quality. But thank you, Julia, and let's keep adding to this dialog if we can.
This is an issue that has vexed me, too. Since I'm on a different timeline (and have just been exposed to a very great Martini), I'm resisting responding at once in order to sober up and delve into the matter. I will reply with whatever crumbs (sorry) tomorrow.
Thank you, Julia. Enjoy the martini for now!
Here is a good explanation of flour types from a European perspective: https://www.weekendbakery.com/posts/understanding-flour-types/
This is illuminating. Thank you.
Thank you! Are all the flours you describe ground from Triticum aestivum, aka bread wheat?
There is definitely something rather beguiling about those chips with mayonnaise even if they are no better than any elsewhere. Great bread recipe for bread- I'll try it.
Chips in a scroll of paper are more delicious than chips on a plate.