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Mature Flours, Bleached And Improved Flours

Mature Flours, Bleached And Improved Flours — una ricetta della community su Potlikkr.

Preparazione (anteprima)

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   Excerpt from Madeleine Kamman's "New Making of a Cook"

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   >> One of my many great aunts, who lived on an isolated farm in Lorraine, France, made her own breads from flours produced by a rural miller and baked in the communal oven of her village. Every third month, she bought flour which she stored in huge barrels, lined up in order of purchase from left to right and stored in her cool, dry pantry. When the flour arrived from the miller it was almost as yellow as our present semolina. To aerate it, she would take a long paddle and stir the flour in each and every barrel once a week; until it had turned a wonderful, soft, and luminous ivory-white she would not use the flour. When a flour had reached the correct colour, she made a test loaf. If the loaf was compact and somewhat sticky when cooled and sliced, it was promptly relegated to the toasting tray and finally ended up in the crumb box. The flour had failed examination and had to wait longer to be used, until it could make "a true loaf of bread with big holes". Such flour, which is too young and not oxidized enough to develop a solid gluten structure, is called "bucky and was as much a feature of Colonial and Federral America as it was of the early twentieth-century French countryside.