The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

roasted flour

Janedo's picture

Roasted flour in bread, anyone tried?

May 18, 2008 - 12:40am -- Janedo

I'd like to do some testing with roasted flour in a bread recipes. That is taking flour, laying it on a baking tray and roasting it until it darkens and becomes nutty in flavour.

Has anyone tried or know of any recipes I could try? I'm not sure what proportion would be needed to actually get good taste and I'm assuming the flour loses it's ability to develop gluten. I thought maybe using it like rye in a 'pain de campagne'.

The baker I spoke about in my blog entry makes a pain rustique using it. I have seen a couple articles mentioning it.


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