The document discusses the art and science of baking bread, emphasizing the importance of freshly milled grains in producing nutritious loaves. It outlines the various types of wheat and their uses in baking, including durum, hard white spring, and soft white winter wheat, along with practical tips for combining different grains. Additionally, it highlights the significance of using flour soon after milling to preserve nutrients and achieve optimal results.

1. GETTING TO KNOW MILLED GRAINS
ALL ABOUT BAKING BREAD
THE BASICS
By Christopher Flatt
www.becomingachef.co.uk

2. Freshly Milled Grains
 There Is An Art To Baking Bread And A Science To
Understand
 Getting To Know All The Processes As Well As The
Ingredients Will Help To Produce The Freshest Breads
Possible
 One Important Factor In Bread Baking Is Time, Using Time
Correctly Will Help To Avoid Breads Turning Rancid And Other
Problems That May Occur During Milling And Baking
 To Follow Are Some Tips To Help Achieve The Best Results

3. Getting To Know Milled Grains
 The Freshly Milled Flour That Is Milled From The Whole Grain
Berries Has A Range Of Vitamins, Proteins And Minerals, As
Well As Being High In Fibre
 To Keep As Many Nutrients As Possible From Milled Grains It Is
Important To Preserve The Grain For As Long As Possible
 The Entire Grain Is Preserved Naturally Inside Its Shell Where
Naturally Occurring Vegetable Oils Are Also Captured
 This Helps Prevent The Grain Kernel From Spoiling

4.  As Soon As The Grain Has Been Milled The Flour Can Go
Rancid Quickly Due To Naturally Occurring Vegetable Oils
Being Released
 Vitamin Loss Can Happen After The Milling Process
 Therefore To Make The Healthiest Bread Possible It Needs To
Be Baked Soon After The Flour Has Been Produced
 Flours Have B And C Complex Vitamins That Will Reduce
When The Flour Is Left In Storage

5. Further Advice On Soft, Hard and Durum
 The High Levels Of Protein In Durum Wheat Creates The Yellow
Flour
 This Flour Can Also Be Known As Semolina
 Hard White Spring Wheat, Also Known As Golden 86 Flour
 This Flour Is Cross-bread, The Bitter Compounds Of The Bran
Are Bread Out
 This Makes The Grain Lighter And Sweeter And Makes A Good
Option For A Pizza Dough Or French Bread
 Soft White Winter Wheat Also Known As Pastry Wheat. This
Flour Is Ideal For Cookies, Pastries, Muffins And Cakes

6.  The Grains With The Highest Gluten Levels Are Kamut, Hard
Wheat And Spelt
 Using These Grains Will Result In A High Rising Bread With
The Bread Containing High Levels Of Protein
 Hard Wheat Is Also An Option For Making Yeast Breads.
There Are Other Nutritional Grains Out There
 However These Will Need To Be Mixed With Wheat To Create
Yeast Bread

7. More About Grains
 The Type Of Grain Used In A Recipe And Changing The
Grain Used Can Result In A Unique Product
 For Example, Using 15% - 20% Of Rice Flour Produces A
Crunchier Cookie. Using A Soft White Wheat And Red Wheat
Mixed At A 2:3 Ratio Results In A Soft Yeasted Roll
 Another Example Can Be Mixing Oat Flour And Soft Wheat At
A Ratio Of 1:3 Produces A Cake Flour That Can Be Used To
Make Light And Fluffy Chiffon Cakes

8.  In Bread Recipes It Is Possible To Change The Wheat Flour
For Other Grains Or Beans.
 This Will Result In A Bread With Its Own Characteristics And
Features
 Certain Grains Do Not Have Enough Gluten Inside Them To
Successfully Raise Yeast Bread, Including Spelt And Kamut
 This Can Be Overcome By Adding 1/6 Cup Of Wheat Flour To
The Mix To Help The Bread Rise

9. More About Wheat Flour
 The Highest Gluten Levels Of The Flours Are Within The
Wheat Flour
 Gluten Is A Type Of Protein In Flour
 It Is This Part Of The Grain That Creates The Elasticity When
The Dough Is Kneaded
 The Gluten Traps The Carbon Dioxide Made By The
Fermenting Yeast
 And This Will Give The Bread Its Texture And Rise

10. CHRISTOPHER FLATT
www.becomingachef.co.uk
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