Smoked Flour

[moselle]

My Man travels a lot.
When he goes to the UK or the EU I often ask him to bring back food stuff. This last trip I asked him to bring back flour (and haggis, but that's a different post).
UK and EU grow different varieties of wheat than here. I don't know if it is better, just different and fun to try.
He brought me back a malted flour blend. I went to the website to see what the blend was and I saw that they also make oak smoked flour! http://www.bacheldremill.co.uk
I asked Peter why he didn't get the smoked flour, he said he didn't know if I would like it...has he met me?

Anyway. I did the only logical thing.
I smoked some flour.




I cold smoked it for 3 1/2 hours with pecan....I guess I should have stirred it a couple of times.

Then, I did the next logical thing.
I made some bread.



I didn't know if smoking would change any qualities of the flour, like gluten development



I guess not.

OK, at this point the smell of the dough is incredible. The smoke is suttle, but sweet and full. Then, when it was baking... it smelled really nice.





Boy-oh-boy is this good. I'm not one to congratulate myself, but this is one of the best flavors to come out of my kitchen. The smoke taste stays in the back of your mouth and is very clean and unexpected but welcome. And the smoke taste is 'even', and that is nice.
I can't wait to play some more with this. It almost tastes like it came out of a wood oven.
I am making a gumbo this weekend and I'm going to make the roux with some smoked flour. Other possibilities in my mind right now are; pancakes, breading. pizza!...this is going to be fun.
Next time you cold smoke, throw some flour in there and see what you think.

Thanks for looking at my smoke.
Mo

[Slanted88]

Real nice! I'm definitely gonna try this.....doe's sound tasty!

[wutang]

I like that idea!! I will have to put some flour in next time I cold smoke. I remember a post from cowgirl with homemade sopapillas w/ smoked honey. Now I just have to smoke the flour that is used for the sopapillas.

[Whisky Fish]

Right on girl, no fear. Luv it. I gotta get on the whole baking thing.
for the experiment.

JT

[Uncle-Honky]

Fantastic! Dang sure never even crossed me mind. What a great experiment Mo! You are right, this is a must try!!
Thank you for sharing this with us.

[SMOKE FREAK]

Well I gotta give ya points straight up for being the first to put this one out there for us. I like the idea of it and I'm sorta surprised someone hasnt done it sooner. Good job.

[Kyote]

My Man travels a lot.
When he goes to the UK or the EU I often ask him to bring back food stuff. This last trip I asked him to bring back flour (and haggis, but that's a different post).
UK and EU grow different varieties of wheat than here. I don't know if it is better, just different and fun to try.
He brought me back a malted flour blend. I went to the website to see what the blend was and I saw that they also make oak smoked flour! http://www.bacheldremill.co.uk
I asked Peter why he didn't get the smoked flour, he said he didn't know if I would like it...has he met me?

Anyway. I did the only logical thing.
I smoked some flour.




I cold smoked it for 3 1/2 hours with pecan....I guess I should have stirred it a couple of times.

Then, I did the next logical thing.
I made some bread.



I didn't know if smoking would change any qualities of the flour, like gluten development



I guess not.

OK, at this point the smell of the dough is incredible. The smoke is suttle, but sweet and full. Then, when it was baking... it smelled really nice.





Boy-oh-boy is this good. I'm not one to congratulate myself, but this is one of the best flavors to come out of my kitchen. The smoke taste stays in the back of your mouth and is very clean and unexpected but welcome. And the smoke taste is 'even', and that is nice.
I can't wait to play some more with this. It almost tastes like it came out of a wood oven.
I am making a gumbo this weekend and I'm going to make the roux with some smoked flour. Other possibilities in my mind right now are; pancakes, breading. pizza!...this is going to be fun.
Next time you cold smoke, throw some flour in there and see what you think.

Thanks for looking at my smoke.
Mo

what a wonderfull new and refreshing idea. I bet it did taste good. and you said it tasted like it came out of a wood oven.
Man that stuff is good. I bet it would make a wonderfull pizza.
all the little bakery's in the tropic used wood ovens and one pizza joint. that stuff was just good eats for sure. even soups made over a wood fire has that nice hint (and some time over welming) of smoke. we must change you green tiles to a star is here.lol
and you just know you are getting points for this wonderfull thing you have done.

[HawgHeaven]

Awesome idea! That is definitely on the 2do list!

[sweet_magnolia]

Way to go, Mo! Love the idea!

[mulepackin]

Definitly a new and novel idea! Next you'll have to give it a whirl with sourdough, the sour and the smoke, hmmmm.

[Gunslinger]

Very nice. That may just be the ticket for an even smoke flavored bread. worthy for sure, but I'm out. Sorry.

[moselle]

That is sourdough gunslinger:)
I have the second loaf in the oven right now. I did one yesterday and 'retarded' one in the fridge over night to see how the more developed sourdough flavor is with the smoke.
I'll let you know if it is significant.
(PS, I didn't think of it, they are selling it. I just copied the idea)

[ALX]

Holy MOlly....Great job on this.....This sure gets the gears turning... when i get mine reloaded.....

[Fishawn]

Thinking outta the box..... .....
Love to see something new, thanks for posting.

[chefrob]

cool idea!!!!!