Go to the Article: Tips & Tricks: Pre-Toast Your Flour for Pro-Level Pizza at Home
Fan or no-fan
No-fan I guess?
Can you use roasted flour to make your dough? Would that be going overboard?
Can I store the pre-toasted flour as I would raw flour, or will it spoil faster?
I'm a little bit worried about heat breaking down the gluten in the flour before it can be developed, but if it works that sounds delicious.
This reminds me of a post on "Ideas in food". Aki and Alex actually toast their flour at 250 for 6 hours, stirring occasionally. They also recommend using 50% toasted flour with AP flour for baked goods as it doesn't have the same structure. http://blog.ideasinfood.com/ideas_in_food/2015/07/july-26-2015.html.
I've made pizza with smoked (bread) flour before that worked just fine (and was delicious). I seem to recall I smoked the flour below 200ºF though...
I only have a full size black baking sheet, so I put about 8 oz that I spread evenly on a baking sheet and it was smoking and burnt on the edges after 4-5 minutes. I ended up throwing away the flour and trying again, but pulling it out every 2-3 minutes to stir it up for about 20 minutes total and it got a nice yellow. How did you guys manage to not have to stir it? Maybe if I put foil on the bottom it wouldn't burn as quickly.
I had the same problem as Jon Hughes below. I sprinkled about 4 oz onto a baking sheet, put it in the oven at 450, and smelled it starting to burn after only about 8 minutes. I pulled it out and it was already much darker than yours is in the video. What am I doing wrong?
What color is your pan?
I had many of the problems folks have mentioned already. What worked for me was a BBQ mat on a cookie sheet and using the oven on bake at 300. I used the center off the oven. I did toss the flour around twice during the 20 minutes I had it in the oven. Came out a tan color and it did have a roasted taste. I think any pan would do as long as you don't set the heat up high and stir the stuff from time to time.
I'm not sure you couldn't do this in a non-stick pan on the stove top though. I'm going to try that.
I've been toasting nuts in the microwave for a while. Works very well. I wonder if toasting the flour in a microwave might be simpler.
Using a lightly colored metal pan, I found my flour to smoke my entire house after about 9 minutes. Hm. Not sure how people are getting the desired results at this temp. I opted to toast my flour on my stovetop in a pan while stirring constantly on medium high heat. I didn't time it, but I would say after about 6 or 7 minutes my flour began to lightly smoke but not burn. I continued stirring for 2 or 3 more minutes and waited for the smell to get more nutty. I noticed the flour start to change color, so I plopped it in a cool bowl to help stop the cooking continuously stirring. I got the desired result with this method...and didn't make any smoke alarms go off.
i dont think it should get spoil as its a dry ingredients which usually do not get spoil like perishable and semi-perishable ingredients , please correct me if i am wrong
Grant - Will you be developing recipes for the Breville Pizzaiolo? I have made some incredible pizzas in it already. I'll bet they could be next level good with a little assist from the Chef Steps team! Thanks!
Any thoughts on using some precooked flour in the dough itself, rather or in addition to counter/shaping flour?
I tried to print the instructions, expecting to get the time and temp and details on toasting in a sheet pan. But all that prints is this:.
"Tip the scales in your favor.
"Got a dinner party on the books? It’s bound to go great with these kickass chef secrets."
Tried today, Using my Breville toaster oven. Flour burnt in 5 minutes. Agree with Donna Chapman.
