Clubbing Baby Seals with a Baguette

Had a bit of a breakthrough but not ready for any big disclosures / recipes. I actually have been playing around with bleached white flour. In many baking circles, if you use bleached flour, you may as well knead dough with one hand and beat baby seals with the other. Motivated by food-loving curiosity, I decided to investigate why bleached flour is so bad.

I read several patents from General Foods and found that bleached flour is not necessarily bad. In some processes, portions of the wheat kernel are lightened (bleached by various means) to remove unwanted bitter flavors. In many processes, this doesn't interfere with the health benefits afforded by the wheat kernel and in at least one instance enhanced the availability of anti-oxidant components within the bran. It seems there's quite a bit of demand for whole wheat derived flour without the flavors associated with the dark color. The problem most people have with bleaching is most of it is currently done with chlorine containing agents which may introduce unwanted by-products. Most processes now are trying to achieve bleaching using non-chlorine containing methods.

But in some recent tests in my kitchen, I've been getting some serious volume in my rises (a good indication of the outcome of a bread) using bleached flour. I still have a ton of comparisons to do but have narrowed down the flour, yeast, yeast charge and basic recipe I want to concentrate on for the comparison. Results eventually.

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