Master of the Pit
- Joined Jun 7, 2006
Has anyone ever smoked the flour before making bread? I'm wondering how smoked flour, probably cold smoked, would be in a recipe...
for about 4 hours. I tried doing it 6-7 and I thought that was a bit much. I forgot to mention how yummy grits are smoked.Squirrel, how long did you smoke the flour?
That's a good point, I'd forgotten that 165 is fatal to yeast and bacteria. Perhaps "cold" smoking would work? Then again there'd be the risk of over-smoking the dough... buttered ashtray just doesn't sound that good. I'd like to try baking it in a smoker, I've grilled breads, but smoker-roased bread may be another stretch into that frontier.I don't know about raising the temp up that high to do dough.
If I was going to try smoking dough, which does sound interesting, I would do it during the rising process which should be done maybe slightly above room temp.
At 120 degrees the yeast will start to die.
80-90 degrees would be perfect
If I was going to do dough, I would also do very low smoke for a short stretch of time because I would think it would absorb way more really fast.
You can not 1/4 dough like squirel did with the flower, it is really an all or nothing thing.
My buddy is a baker and we do pizzas a lot. He has gotten me in to doing pizzas and he is following me in to the smoking world.
We have done smoked meets on Pizza maybe this will be the next step.
I know I have planned on getting a grill to do pizzas in, maybe this will be another alternative or addition.
BTW, I have had pizza where the dough was made with beer mash and it is ultra yummy.
So here's an idea:I just got don't making some pizzas and smoked one of the dough balls.
Really nice touch.
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