The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Home baked bread causing upset stomach

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breadpete's picture
breadpete

Home baked bread causing upset stomach

I have been using Allisons Premium very strong bread flour  and I am wondering if Using this is what is giving us an upset stomach.Can the flour be *too* strong ,can it be used with Plain flour. 

PMcCool's picture
PMcCool

instead of something else you've eaten?  Has anything else in your diet changed?  Have you been exposed to contaminated food, whether at home or dining out?

What quantity of bread have you eaten?  Was it hot from the oven or cooled to room temperature?

If, a big if, you have some sort of gluten sensitivity, it is possible that the additional gluten in the bread flour was enough to trigger observable symptoms but it seems unlikely.  In such a case, it is just as likely that exposure to gluten from other sources, including the plain flour, was already triggering low-grade symptoms.  No way to know for sure without going to an allergist for testing.

Sorry to hear of your discomfort.  I hope you isolate the cause soon.  My utterly worthless opinion is that the flour is not the culprit.

Paul

Yerffej's picture
Yerffej

What else is in your recipe?  What is the recipe?  How long do you ferment the dough?  How long do you bake the bread and at what temperature?   Answers to these questions will help a lot.  My initial reaction is that it is not the flour, but it could be.

Jeff

Nickisafoodie's picture
Nickisafoodie

some times sensitivity to yeast can cause indigestion.  Same recipe using a natural fermentation/sourdough starting point in place of store bought yeast can be better or fully tolerated.  It very likely is not the flour.  I could not tell from their web site if the flour is bleached - would avoid of so and go with unbleached.  

breadpete's picture
breadpete

Thanks for the replys,I have been baking bread for only a short while but have suffered this discomfort every time I start eating bread."I always bake today ,eat tomorrow", never use the same day. 

I have used Packet Bread mixes,as well as the traditional mixing ,kneading ,proofing  method.

The result is always the same.It may be the yeast, so will have to try the sourdough and see if there is an improvement 

MangoChutney's picture
MangoChutney

I agree with the soda bread suggestion, as a fast way to test whether your problem is due to the yeast or to one of the other ingredients.  Even if it is one of the other ingredients, baking with sourdough may make it tolerable for you, but sourdough still contains yeast so that won't help with testing for problems with yeast.

Yerffej's picture
Yerffej

What is in the bread mix?

Grenage's picture
Grenage

If you're in the UK, it won't be bleached flour - it's not legal here.

Try sourdough, but also try sodabread; the sodabread will rule out yeast.

joyfulbaker's picture
joyfulbaker

you are intolerant of gluten?

Faith in Virginia's picture
Faith in Virginia

That's what I was thinking. Gluten intolerant

breadpete's picture
breadpete

It did cross my mind re Gluten,but this problem does not seem to be lf we eat 

Shop  Bread.The commercial Packs I have used are "wrights" and Aldi "Pantry"

The one I use most of the time is The "Hovis "White Bread Mix.

Going away fom the original subject matter a little bit,The hovis mix instructions

make no mention of a 2nd Rise(proofing). I have often wondered why this is so.

I have done one mix and did a 2nd Rise but saw no difference.

I apologise for rambling on a bit but this my first posting,everything seems ok but I Can't

find a way of getting  rid of the double line spacing !!

 

Grenage's picture
Grenage

I've never had any dealings with factory 'baking', but I'd be willing to bet that the packet yeast you buy in a supermarket is not the kind of stuff they are using.

P.S: Shift-return gives you one carriage return (I'm not a fan of the post formatting).

gary.turner's picture
gary.turner

breadpete wrote:
I Can't find a way of getting  rid of the double line spacing !!

This particular posting editor treats every return, [enter], as starting a new paragraph. When typing, let the editor take care of line wrapping, and use the return  only for new paragraphs. This is an annoying "feature".

I was not aware of the [shift][enter] combo, so thanks for that, Grenage.  It will be helpful for formatted text.

cheers,

gary

breadpete's picture
breadpete

I use the "Hovis  White Bread Mix",and a procesessor.

The Instructions say 1  0z of Butter  (optional)

Which I always add,in addition I sprinke 1 tsp of granulated sugar .

I then mix in the processor until I get a clean bowl, then put dough on  worktop

and knead for a few minutes.I then stretch and fold the dough and place in a  butter greased tin,

cover with cling film and leave  to rise until doubled in size(1 1/2 -  2 hours)

My dough has double in size in about 20-25minutes and then goes in the oven.

The Bread turns out ok except I get  small thin holes which I have read can be caused by bad folding and shaping.

This quick rise is concerning me.Am I doing something wrong.?

 

The instructions 

Grenage's picture
Grenage

Baker's yeast acts quickly, especially in warm environments; I wouldn't worry about the rising speed.

breadpete's picture
breadpete

Thanks for the reply,  happier now !!But why do they say the length of time that they do

Grenage's picture
Grenage

In a cool environment it would take longer, so it's probably to stop people putting under-proofed bread in the oven.  People rarely complain when things happen quicker than expected, but they do when it takes longer!

I'm quite surprised that it didn't involve a 'punch down' and a second rise in that time, I thought most ready mixes worked that way.