Re(2): SC - Bread
S. Noss
snoss at u.washington.edu
Wed Jul 23 08:50:30 PDT 1997
Kind gentles, a newbie question. What is a bolting cloth?
Shirley
On 23 Jul 1997, Sue Wensel wrote:
> >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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