Smoking flour

The PolyScience blog notes a few minutes is all that's needed.   One of the posters notes he smokes his salt.

If you're after a smoke flavor in your breads, I think adding liquid smoke to the dough might work better than trying to smoke the flour.  On the other hand, give it a try.  It might taste okay - or horrid - or not at all.

Smoke-flavored bread doesn't sound too palatable to my taste buds, although some nice smoked cheese on top of the bread sure would taste good.

imagining a guy smoking a hand rolled cigarette filled with salt.  :o)

A bare hint of smoke is best added by baking in a wood fired oven.

Smoke is a flavor enhancer that is used to increase appetitie in the food industry.

Liquid smoke may work [never tried it] but I have used smoked sea salt. It works well.  I've found that it's best if the smoke amount is barely detectable. 

Guess which hamburger chain uses it in their "secret sauce"...,

Best, Wild-Yeast

There is a mill in the UK that produces smoked flour.  I have not used it personally but have read that it gives a very subtle smoked flavour.  Clearly, because it is a commercial undertaking, they don't publicise the detail of their technique, but I suspect it will include cold smoking.

http://www.bacheldremill.co.uk/shop/details/?q=57

Ruralidle

Don't know anything about a poyscience smoking gun, but I've smoked unbleached a-p flour in a Traeger smoker grill.

As it was an experiment, I only smoked a couple of cups of it - spread out in a 9x13 metal pan and left in the grill, on smoke, for about 3 hours, stirring it every 30 minutes. Color darkened slightly and it had a lovely smoke scent to it.

When I used it in bread, most of the smoke flavor went away, but just enough stayed to scent the bread when it was toasted. Didn't notice any change to the flavor of the bread.

I think I needed to let it smoke for longer to get a stonger flavor. When grilling season rolls around again, going to try again, with more flour and longer smoke time (if I can get my DH to give up grid space...g)

kat.

Anyone here at TFL ever heard of or used grano arso? Traditionally  it was made in Puglia, in Italy, from wheat scorched by the stationery threshing machines they used. You can still buy it, and I'm trying to discover two things.

Is the modern stuff smoked flour, or flour made from burned wheat?

And was it ever used in Italy for bread?

Jeremy

From the Chrome translation of this site: http://it.wikipedia.org/wiki/Canosa_di_Puglia

The gastronomic tradition Canosa is strongly linked to rural tradition and Mediterranean.

"One of the most characteristic is the burnt wheat flour (in the Apulian dialect IARs gren ), a dark meal of humble origins, in fact, was obtained from the grain recovered after the burning of stubble after harvest, from which it was produced just after the meal the characteristic dark color. This recovery was done by people who could not afford the meal "normal", then the landowners allow this subsequent gleaning. The original and most popular products that are obtained by mixing equal parts of white flour and wheat flour are burned dragged (in dialectstrasc-net ) and orecchiette special bread ham (in dialect ppen prusutt a ) a dark patchwork of white bread ."

Wheat stubble burn-off smoked wheat berries? 

Wild-Yeast