May 7, 2009 - 3:44am
Question about "Baker's Bonus"
Hi, a quick question about a bread baking additive called "Baker's Bonus". I moved outside the US, so I have to order all my baking ingredients online (I'm using Japanese brand flours -- there are so many types that selecting a flour takes quite a while!).
My seller also offers a product called baker's bonus, and it is described as a product that speeds up rising times, produces ideal volume, and a soft, even texture. I don't care to speed up rising times (slow rise seems nicer), so perhaps I can reduce the yeast since the other properties seem attractive for non-hearth loaves.
Has anyone used anything like this? Would it have similar properties as vital wheat gluten?
Any comments and suggestions would be greatly appreciated, thanks!
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Mini-Oven is our resident walking encyclopedia on exotic bread flours, additives, and all things bread.
Since you're using Japanese brand flours, she'll probably have some recommendations and certainly some good advice.
I was just reading the info link from tjkoko and wondering myself what "Baker's Bonus" does. I can't really understand their jargon. Anyone know what "reducing power" is?
I'm so excited about the sprouted flour I just found in my Austrian Supermarket!!! I gotta start a new topic!
LindyD, what am I going to do with that compliment? Now I have to live up to it!
Japanese flours? I'd love to get my fingers into some. I've heard that they have some exellent flours.
Mini
let me tell you, at first I was estatic to find so many flours to choose from (12 types of bread/high gluten, 6 types of imported french flour, 2 all purpose, 2 whole grains, not to mention additives and 6 pastry flours), but sometimes too many options are just confusing! Also, the flours have lovely names like Camellia, Legend, Sun, Sailboat, Violet... etc.
I am currently working with "Eagle" and a superfine grind of whole wheat.
Still confused about Baker's Bonus, but might try it and see what happens =)
chiaoapple:
Could you please post the website? I'd like to try the Japanese flours as well.
Yippee
Hi Yippee -- I actually live outside the US (in Taiwan), and buy from a local importer.
The brand my seller carries is "NIPPN" (it's been in the flour business for over 100 years). Here is their official website in English: http://e-nippn.com/
Apparently they have operations in Montana and California. If you have a local Japanese grocery, they might carry it.
I'll see if I can find it here. Are you using the F-Napoleon or Yacht or other types from Nippon?
Thanks for your information.
I'm due to place another order, since my "Eagle" is about used up. I still have some "super fine hard" whole wheat, as well as a bag of multigrain (made by a Belgium manufacturer, Puratos). The good thing about the Eagle is it's quite easy to work with, and has good absorbancy.
I plan on purchasing the "Legendaire" with 12.2% protein. It's described as especially aromatic with depth of flavor. I'm also trying to decide between the F-Napoleon (supposed to give an especially translucent crumb) and the "slow bread classic" (described as a "dream" flour, meaning very high quality and more precious -- duly reflected in the price!). Or I might sub out the Legendaire for any of the other lovely sounding flours. Decisions!
The "Yacht" sounds lovely as well -- described as producing dough with great extensibility and a fluffier end product.
Hope you can get your hands on some!