Submitted by m1333 on May 31, 2011 - 8:01pm
I see a lot of discussion about how high temperatures various mills produce, as if it is of vital importance. I understand higher temps my destroy enzymes and such, but is is very important since you are going to bake the bread anyway? (This has probably been answered before but I had no luck in finding it). Thanks,
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The answer lies in the
The answer lies in the action, or not, of those enzymes on the dough before the baking.
Jeff
That make a lot of sense
I should have figured that out on my own. Thanks, Mike
no u toucha my enzymes!
but is is very important since you are going to bake the bread anyway?
Yes. Damage to the enzymes that matter will be quite apparent just in the short time you're working the dough before baking it.
A relatively common technique for avoiding over-straining a mill and damaging the flour is to do multiple passes: back off the fineness setting the first time, put the flour back through the mill a second time and only then crank down the fineness setting to the level you desire. Of course, many mills don't allow you to do this usefully, and for them you'll just have to go by their max temperature as is.
Chuck thank you for the tips
and the other information. Mike