Hard flour, or "bread" flour, is high in gluten and so forms a certain toughness which holds its shape well once baked. Soft flour is low in gluten and so results in a finer texture. Soft flour is usually divided into "cake" flour, which is the lowest in gluten, and "pastry" flour, which has slightly more gluten than cake flour.
In terms of the parts of the grain used in flour -- the endosperm or starchy part, the germ or protein part, and the bran or fiber part -- there are three general types of flour. A "germ" flour may also be made from the endosperm and germ, excluding the bran.
Many of these crackers on the market are actually imitation grahams because they contain no whole-wheat flour. In America, "white" corn maize flour is usually referred to as cornstarch. Corn meal which has been leached with lye is called masa harina and is used to make tortillas and tamales in Mexican cooking.
Sometimes flour is also made from soy beans, arrowroot , potatoes , and other non-grain foodstuffs. Flour Production Milling of flour is accomplished by grinding grain between stones or steel wheels.
Today, "stone-ground" usually means that the grain has been ground in a water-operated mill, in which a revolving stone wheel turns over a stationary stone wheel, with the grain in between. Many small appliance mills are now available, both hand-cranked and electric. Flour dust suspended in air is explosive, as is any mixture of a finely powdered flammable substance with air. If you leave in the outer part of the grain then you have brown or wholemeal flour.
Put the water into a large mixing bowl first, followed by all the other ingredients. Keep the salt and yeast separate though—salt kills yeast. Scatter flour on your worksurface and put the dough on it. Stretch it out, fold it, push it down, and turn the dough around—this is called kneading. Keep doing this until you can feel the dough is getting stretchy. Put it back in the bowl and cover with cling film or a damp tea towel. Leave for 1 hour—this is called proving and gives the yeast a chance to get to work.
Punch the dough down to get rid of the big air bubbles inside. Put your dough on your worksurface again and either shape it into a round loaf, or put it into a loaf tin.
Cover with clingfilm again and leave for 45 minutes—this is the second prove. After 30 minutes, set the oven to the hottest temperature.
Put your loaf into the oven for minutes. Windmills have been around for a very long time. The wind turns those big blades on the windmill and they turn the mill inside that grinds the wheat down into flour.
These worked well for thousands of years but in modern times we use much bigger mills that make much more flour. To make all the flour we need, over 5 million tonnes of grain needs grinding in a mill every year!
They use magnets and other machines to remove any metal and stones that might be mixed in with the grain. This is where they mix different grains in different proportions to make different types of flour. Week 7: Baking This week's missions are all about baking!
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