dick adams

Back a bit Mike Avery theorized that a good result I got with
mostly WW dough kneaded (& baked) in a bread machine
might be attributed to a small amount of bromate (dough
enhancer) included in the minority white bread flour.

Here is an intermediate result with regular AP flour substituted
(~1/4 flour volume) for bread flour.

http://www.prettycolors.com/bread%5Fculture/WW%5FBM%5Fexp

The rise was good, but the crown fell during the bake. It
has happened twice so far. I will repeat once again, and then
start 3 repeats will all WW. I have made the bread several
dozen times with ~ 1 part in 4 of bromated bread flour).
Then the crown does not collapse.

It may not be clear from the photos, but the volume increase
prior to bake is about 5X. When the crown collapses, it is
about 4X. Either way, that is a very good rise for WW bread.

So, so far, it seems that the small amount of bromate added
with the minority bread flour keeps the crown together. Of
course, it could be that the lower protein content of the
non-bromated AP flour caused the collapse, but that seems
unlikely in view of the small proportion of white flour.

Of course, it is not sourdough, so who cares? Who would
put bleached, bromated flour in sourdough? Are bread machines
allowed? What is the significance of this post, anyway?

--
**** Adams
<firstname> dot <lastname> at bigfoot dot com

will

<snipped: relevant portion of post discussing SD and bromated flour,
including link to picture of loaf in bread machine. >

<not snipped: epistomological questions below that often trouble
mindful bakers>


Could be an energy jam, excess yin, ****. Google for meridian therapy.
Best keyword is "EFT". A little action on H7 might clear things right
up <g>.

Will

mike avery

Actually, I had understood that the WW flour was WW flour you ground
yourself.. which is a different critter than the stuff you buy at the store.

When the crown collapses using a bread machine, that is usually a sign
that the bread over-rose. You can cut your yeast a bit (perhaps by 25
to 30%), reduce water slightly, or add slightly more flour. I'd suggest
cutting the yeast.

I'll be interested in the all WW version.


It would seem that you do... since you are using the bleached, bromated
version of All-Trumps to make white sourdough bread.

Mike

dick adams

Or, in this case, that AP flour was used as a minority constituent rather
than bromated bread flour. Do you remember
http://www.prettycolors.com/bread%5Fculture/BMWW7SEP04.jpg
?

That is the expected, and typical, result with the bromated bread flour.

roy

**** your post is significant as it shows how a miniscule amount of
the potassium bromate is critical in the attainment of the desired
dough performance and baking tolerance
A white bromated flour had an average potassium bromate content of 15
parts permillion
or 15 milligrams per kilogram of flour. IF you use only 80 parts of
that bromated flour the amount of KBrO3 is still 12 milligrams in a
kilogram of that flour mixture.
It does not really matter( whether its sourdough or not,, bread machine
or other dough mixers) bromate will not hamper the critters
performance.
Bread of any kind; bakers yeast raised or natural sourdough leavened,
comes out better with bromated flour.
Roy

mike avery

Of course, it is worth mentioning that bromated flour is illegal in
most, if not all, of the rest of the world. Its dust is carcinogenic.
While the bread made with the flour is generally regarded as safe, the
flour itself is dangerous.

I prefer to avoid it myself.

Mike

roy

Indeed it is if you take the pure KBrO3 in teaspoonfuls and stir in
your coffee ( like sugar)and drank it regularly you will surely get
cancer.<grin>


Bromated flour is Dangerous?...Nope.....It is as safe as non bromated
flour.

I can say that air pollution is much more dangerous where the
common air we breath is laden with nitrogen oxides, sulfur dioxide /
trioxide, lead and other toxic particulates are more dangerous.
How come not any state is banning the breathing this '
carcinogenic' air<grin>.?

So far there was no evidence that the inhalation of bromated flour by
the milling employees during its manufacture caused them cancer
But there is an evidence( from the flour milling industry)that
***ulative inhalations of flour dust can cause emphysema and related
respiratory ailments regardless if its bromated or not.
For me who had been also involved in the milling industry for some
time, flour dust is dangerous as it can cause dangerous explosions, and
that is what worries me more when I am in the flour mill than the
potassium bromate in store.
I tell you I even stayed ,often ( when I was still in flour milling)
near such area as that is where the laboratory is situated where
bags of potassium bromate are stored along with other flour mill
chemicals and managed to sleep in a coach a lot of times inside that
room laden with KBrO3 waiting for my work shift .
But do I have cancer ?....I can't remember<grin>.
Roy

mary fisher

What is bromated flour?

Mary

roy

Mary


Bromated flour is any flour ,usually bread flour (including wholewheat
flour) that is treated by the flour miller with 10-20 parts per
million of potassium bromate (based on flour weigth) in order to
significantly improve breadbaking performance regardless of the baking
system applied by the flour user.
Flour with such treatment is destined for the industrial baker who had
more discriminating needs regarding l breadmaking performance
In milligram equivalents: it mean that for every kilogram of flour
contains 10-20 milligrams of potassium bromate..In standard U.S.
measurements ; that is 4.5-9.0 milligrams of KBrO3 per pound of flour.
Some flour mills also treat all purpose flour with bromate , but its
less common procedure in the North Ameriican Continent.
All purpose flour can be treated 10 -12 parts per million of KBrO3..
Roy

mary fisher

Thank you for that, Mary