Re(2): SC - Bread
Sue Wensel
swensel at brandegee.lm.com
Wed Jul 23 09:21:57 PDT 1997
>Well, the evidence suggests that white bread as we know it today
>probably didn't exist until around the 18th-19th centuries. White bread
>in period would have been made from whole wheat flour with much of the
>larger particles of bran sifted out. That still leaves the particles too
>small to be caught in the bolting cloth. Even if you allow for some
>natural bleaching of the flour to occur, as, say, it sits in a
>not-quite-airtight container between grinding and use, I suspect it
>still wouldn't have been likely to get any lighter in color than the
>lighter commercial whole-wheat breads such as Roman Meal.
I don't concur on this. Markham has several recipes calling for "fine white
flour." I don't think our whole wheat flours will fit that bill. I think
they were able to get rather fine flour by bolting several times and I suspect
they had some fairly fine bolting cloths. Unfortunately, I don't have any
sources with me (at work) and the ones I have read are currently in the local
library.
>Period European breads would also have been heavier in texture, since
>through most of Europe the wheat grown and eaten was much softer (read
>lower in gluten) than what we are accustomed to today.
The wheat I don't know much about. What is your recommended reading on this?
>Adamantius
Derdriu
swensel at brandegee.lm.com
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