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Old 11-29-2007, 08:51 AM   #1
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Bread vs. Regular Flour

I'm out of bread flour, my point in making bread again today is that I am cold and don't want to go outside. It's 3 this morning. degrees.
Anyway I can just use regular flour where bread flour is called for, correct?

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Old 11-29-2007, 08:54 AM   #2
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I can tell you that we ever only had SR flour and plain flour when I was growing up, and while mum's bread may never have been declared fabulous, it was nice on the first day when it was warm, etc. Back when I'm talking, it would have been extremely difficult for bread flour to be found in the general shops. So I would think that it would just not produce as good results as the bread flour. But that is based on the flours we get here, and not necessarily on what is available to you.

Make some damper - that doesn't need yeast or strange flours!
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Old 11-29-2007, 09:10 AM   #3
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You can use AP flour in place of bread flour but you will have to use a little more as AP flour won't absorb as much liquid as bread flour.

Also, the finished product will be softer than you are used to.
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Old 11-29-2007, 09:24 AM   #4
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Alright but what IS damper!!!!
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Old 11-29-2007, 09:37 AM   #5
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Australian traditional bread. Take a look at one of these recipes:
Search - Recipes - Taste.com.au=

I like olive damper when it is fresh out of the oven with butter that just melts as it touches it. I find some dampers need more salt to bring out the flavour - they can be rather bland at times. Perhaps why I like the olive ones. And no, I don't have and TNT's cos I haven't made it since a kid.
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Old 11-29-2007, 09:46 AM   #6
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That sounds really good!
Except I am out of olives.....
would some carmelized onion work you think?
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Old 11-29-2007, 09:58 AM   #7
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From what I have seen of damper in restaurants, just about anything the chef feels with hold in the dough has gone into it at one time or another. I am sure at certain restaurants you will find lavendar damper. Sounds awful to me but...

Sundried tomatoes, chillis, herbs, olives, bacon pieces, had all of these at one point or another. Haven't had any fish ones though.... I guess anchovies would be alright.

At parties, they make mini dampers (like a scone) and use it to put things like smoked salmon, cream cheese and capers on. Yummy!!
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Old 11-29-2007, 06:00 PM   #8
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Quote:
Originally Posted by suziquzie View Post
I'm out of bread flour, my point in making bread again today is that I am cold and don't want to go outside. It's 3 this morning. degrees.
Anyway I can just use regular flour where bread flour is called for, correct?
Depends on what kind of bread you're making. If you're makeing the equivalent of Wonder Bread , hamburger / frankfurter buns, or a Pullman loaf, AP is ok. For a decent Italian Bread or a sour rye you'll need bread flour, King Arthur's Sir Lancelot high gluten, first clear flour and a few other things. Spring for the $20 and buy a copy of George Greenstein's 'Secrets of a Jewish Baker' if you want an eye opener on how to make what I consider to be decent bread and what's wrong with most commercially available breads. His directions are not always the easiest to follow but he makes a lot of good points. If you you want to be more scientific about it, you might also want to read Peter Reinhardt's Bread Baker's Apprentice.
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Old 11-29-2007, 07:04 PM   #9
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I made a pumpernickel with it. It tasted great, but even after 20 extra min in the oven it turned out doughy. Might be the recipe, or operator error, I'm never quite sure how to tell when my bread is done. Thumping is not foolproof.
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Old 11-29-2007, 08:03 PM   #10
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I have a bread recipe that calls for using an instant read thermometer to check the temperature in the middle of the loaf. It should read 210F. I don't know if that will work for you.
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