It's often an ingredient on Iron Chef. I have no idea what it is.
Anybody?

modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore

Strong flour = flour with a high protein content.

For example, strong flour = Whole Wheat (hard) 13 - 14 % All types of
baking. Best used in combination (50/50) with bread or all-purpose flour .

Strong white flour = Durham 13 % Pasta; Bread 13 % Best for yeast breads,
cream puffs, puff pastry, popovers, strudels, and croissants

For all about flour, click he
http://www.baking911.com/pantry_flour,grains2.htm

Strong flour = flour with a high protein content.

For example, strong flour = Whole Wheat (hard) 13 - 14 % All types of
baking. Best used in combination (50/50) with bread or all-purpose flour .

Strong white flour = Durham 13 % Pasta; Bread 13 % Best for yeast breads,
cream puffs, puff pastry, popovers, strudels, and croissants

For all about flour, click he
http://www.baking911.com/pantry_flour,grains2.htm

On Sat, 08 Jan 2005 22:25:26 -0600, Michael Odom >
wrote:

>It's often an ingredient on Iron Chef. I have no idea what it is.
>Anybody?
>

Higher protein content than what we call "all purpose." It's usually
used for bread and is a common term in the UK.

Boron

you might call it "hi-gluten flour". Produces chewier, denser product.

"Michael Odom" > wrote in message
...
> It's often an ingredient on Iron Chef. I have no idea what it is.
> Anybody?
>
> modom
>
> "Dallas is a rich man with a death wish in his eyes."
> -- Jimmie Dale Gilmore

"zuuum" > wrote in message
...
> you might call it "hi-gluten flour". Produces chewier, denser product.
>
> "Michael Odom" > wrote in message
> ...
>> It's often an ingredient on Iron Chef. I have no idea what it is.
>> Anybody?
>>
>> modom
>>
>> "Dallas is a rich man with a death wish in his eyes."
>> -- Jimmie Dale Gilmore
>
Perhaps chewier, but not denser--just the opposite.

"Janet Bostwick" > wrote in message
...
>
> "zuuum" > wrote in message
> ...
> > you might call it "hi-gluten flour". Produces chewier, denser product.
> >
> > "Michael Odom" > wrote in message
> > ...
> >> It's often an ingredient on Iron Chef. I have no idea what it is.
> >> Anybody?
> >>
> >> modom
> >>
> >> "Dallas is a rich man with a death wish in his eyes."
> >> -- Jimmie Dale Gilmore
> >
> Perhaps chewier, but not denser--just the opposite.
>
I agree, it has more gluten, which means it will stretch more, and be able
to produce a lighter bread.

"Janet Bostwick" > wrote in message
...
>
> "zuuum" > wrote in message
> ...
> > you might call it "hi-gluten flour". Produces chewier, denser product.
> >
> > "Michael Odom" > wrote in message
> > ...
> >> It's often an ingredient on Iron Chef. I have no idea what it is.
> >> Anybody?
> >>
> >> modom
> >>
> >> "Dallas is a rich man with a death wish in his eyes."
> >> -- Jimmie Dale Gilmore
> >
> Perhaps chewier, but not denser--just the opposite.
>
I agree, it has more gluten, which means it will stretch more, and be able
to produce a lighter bread.

"Wazza" > wrote in message
...
>
> "Janet Bostwick" > wrote in message
> ...
>>
>> "zuuum" > wrote in message
>> ...
>> > you might call it "hi-gluten flour". Produces chewier, denser product.
>> >
>> > "Michael Odom" > wrote in message
>> > ...
>> >> It's often an ingredient on Iron Chef. I have no idea what it is.
>> >> Anybody?
>> >>
>> >> modom
>> >>
>> >> "Dallas is a rich man with a death wish in his eyes."
>> >> -- Jimmie Dale Gilmore
>> >
>> Perhaps chewier, but not denser--just the opposite.
>>
> I agree, it has more gluten, which means it will stretch more, and be able
> to produce a lighter bread.

I meant the chewiness, since hi-gluten will produce larger air cavities,
denser was not the correct description. Shortbreads are denser and heavier.

On Sun, 9 Jan 2005 07:04:15 -0700, "Janet Bostwick"
> wrote:

>Perhaps chewier, but not denser--just the opposite.

Howdy,

Then why would you understand the French to use a lower
protein flour to make baguettes?

Thanks,

--
Kenneth

If you email... Please remove the "SPAMLESS."

On Sun, 9 Jan 2005 07:04:15 -0700, "Janet Bostwick"
> wrote:

>Perhaps chewier, but not denser--just the opposite.

Howdy,

Then why would you understand the French to use a lower
protein flour to make baguettes?

Thanks,

--
Kenneth

If you email... Please remove the "SPAMLESS."

"Kenneth" > wrote in message
...
> On Sun, 9 Jan 2005 07:04:15 -0700, "Janet Bostwick"
> > wrote:
>
>>Perhaps chewier, but not denser--just the opposite.
>
> Howdy,
>
> Then why would you understand the French to use a lower
> protein flour to make baguettes?
>
> Thanks,
>
> --
> Kenneth
>
> If you email... Please remove the "SPAMLESS."
Only a broad generalization in response to a broad generalization. I'm sure
that you as a skilled baker already know that AP or bread flour can work
with great results on all bread types. When a skilled baker is aiming
toward a particular crumb, crust and taste, it pays to choose a flour that
will work the most in your favor. Would you go along with AP flour can
produce a crumb that is more tender and bread flour can produce a crumb that
is more chewy? I say 'can' because I am sure that both you and I can
produce a chewy AP bread and a tender bread flour bread. The French make
bread from wheat/flour that is available to them If North Americans want to
replicate a true French baguette it would be best to seek out a French-type
flour.
Janet

"Kenneth" > wrote in message
...
> On Sun, 9 Jan 2005 07:04:15 -0700, "Janet Bostwick"
> > wrote:
>
>>Perhaps chewier, but not denser--just the opposite.
>
> Howdy,
>
> Then why would you understand the French to use a lower
> protein flour to make baguettes?
>
> Thanks,
>
> --
> Kenneth
>
> If you email... Please remove the "SPAMLESS."
Only a broad generalization in response to a broad generalization. I'm sure
that you as a skilled baker already know that AP or bread flour can work
with great results on all bread types. When a skilled baker is aiming
toward a particular crumb, crust and taste, it pays to choose a flour that
will work the most in your favor. Would you go along with AP flour can
produce a crumb that is more tender and bread flour can produce a crumb that
is more chewy? I say 'can' because I am sure that both you and I can
produce a chewy AP bread and a tender bread flour bread. The French make
bread from wheat/flour that is available to them If North Americans want to
replicate a true French baguette it would be best to seek out a French-type
flour.
Janet

On Sun, 9 Jan 2005 18:35:38 -0700, "Janet Bostwick"
> wrote:

>
>"Kenneth" > wrote in message
.. .
>> On Sun, 9 Jan 2005 07:04:15 -0700, "Janet Bostwick"
>> > wrote:
>>
>>>Perhaps chewier, but not denser--just the opposite.
>>
>> Howdy,
>>
>> Then why would you understand the French to use a lower
>> protein flour to make baguettes?
>>
>> Thanks,
>>
>> --
>> Kenneth
>>
>> If you email... Please remove the "SPAMLESS."
>Only a broad generalization in response to a broad generalization. I'm sure
>that you as a skilled baker already know that AP or bread flour can work
>with great results on all bread types. When a skilled baker is aiming
>toward a particular crumb, crust and taste, it pays to choose a flour that
>will work the most in your favor. Would you go along with AP flour can
>produce a crumb that is more tender and bread flour can produce a crumb that
>is more chewy? I say 'can' because I am sure that both you and I can
>produce a chewy AP bread and a tender bread flour bread. The French make
>bread from wheat/flour that is available to them If North Americans want to
>replicate a true French baguette it would be best to seek out a French-type
>flour.
>Janet
>

Hi Janet,

I do agree with what you have above.

I was responding to the earlier post (perhaps not yours)
that higher protein made for "lighter" bread. That is not my
experience.

All the best,

--
Kenneth

If you email... Please remove the "SPAMLESS."

"Kenneth" > wrote in message
...
snip
> Hi Janet,
>
> I do agree with what you have above.
>
> I was responding to the earlier post (perhaps not yours)
> that higher protein made for "lighter" bread. That is not my
> experience.
>
> All the best,
>
> --
> Kenneth
Hi Kenneth,

I don't understand. In my experience, a high protein flour(around 14%)makes
very nicely light bread. It may be that we would have to have some loaves
side-by-side in order to compare what is meant by light, tender etc. If I
choose, I can make bread as 'light' as any store bought bread with the high
protein flour. However, the crumb will not compress and stay compacted the
way store-bought bread will.

Janet

"Kenneth" > wrote in message
...
snip
> Hi Janet,
>
> I do agree with what you have above.
>
> I was responding to the earlier post (perhaps not yours)
> that higher protein made for "lighter" bread. That is not my
> experience.
>
> All the best,
>
> --
> Kenneth
Hi Kenneth,

I don't understand. In my experience, a high protein flour(around 14%)makes
very nicely light bread. It may be that we would have to have some loaves
side-by-side in order to compare what is meant by light, tender etc. If I
choose, I can make bread as 'light' as any store bought bread with the high
protein flour. However, the crumb will not compress and stay compacted the
way store-bought bread will.

Janet

On Mon, 10 Jan 2005 07:36:54 -0700, "Janet Bostwick"
> wrote:

>
>"Kenneth" > wrote in message
.. .
>snip
>> Hi Janet,
>>
>> I do agree with what you have above.
>>
>> I was responding to the earlier post (perhaps not yours)
>> that higher protein made for "lighter" bread. That is not my
>> experience.
>>
>> All the best,
>>
>> --
>> Kenneth
>Hi Kenneth,
>
>I don't understand. In my experience, a high protein flour(around 14%)makes
>very nicely light bread. It may be that we would have to have some loaves
>side-by-side in order to compare what is meant by light, tender etc. If I
>choose, I can make bread as 'light' as any store bought bread with the high
>protein flour. However, the crumb will not compress and stay compacted the
>way store-bought bread will.
>
>Janet
>

Hi Janet,

I am not trying to fuss semantically... <g>

When I say "light" I mean that the weight of the loaf is low
in relation to its volume. (An inflated balloon would be
v-e-r-y light...)

Using that idea, it seems to me that the lightest free form
loaves I have seen are the yeasted baguettes sold at most
bakeries in France.

All the best,

--
Kenneth

If you email... Please remove the "SPAMLESS."