Is it safe to eat flour that is incorporated during shaping?
Hi guys, I baked a fresh sourdough loaf and after cutting into it, there's some flour in the center. Is this flour safe to eat since it's been in the loaf in the oven? Or is there something about non mixed/hydrated flour that makes it dangerous to eat?
I wish I checked the bread's temperature at some point! But it's good to know those numbers for the future! Thanks as always Abe!
P.S. Thanks again for your method on refrigerating the dough during bulk fermenting then shaping and proofing at room temp. Shaping is not as difficult and sticky now now. But it's scary when it doesn't rise at all in the fridge but turns out fine in the end after proofing.
The loaf will be done by the time the internal temp reaches 200F, give or take. You cannot reach 350F while any moisture is left.
I would think that an internal temp of 185F for two minutes is sufficient to sterilize the flour. High temp, short time pasteurization occurs at that point.
I was thinking the same thing. I bake my loaves to 205F internally. I can’t imagine what my loaves would look like it I baked them to 350F. I think we must be misinterpreting something in Abe’s post.
Corrected my original post. I think for bread gluten purposes it's not going to be good. But a percentage for flavour and treated like a non gluten flour addition would be fine.
At 350F for 10 minutes kills off bacteria. No need for it to be specifically at a dough stage.
I wish I checked the bread's temperature at some point! But it's good to know those numbers for the future! Thanks as always Abe!
P.S. Thanks again for your method on refrigerating the dough during bulk fermenting then shaping and proofing at room temp. Shaping is not as difficult and sticky now now. But it's scary when it doesn't rise at all in the fridge but turns out fine in the end after proofing.
Lazy Loafer if you're reading this, thank you too!
The loaf will be done by the time the internal temp reaches 200F, give or take. You cannot reach 350F while any moisture is left.
I would think that an internal temp of 185F for two minutes is sufficient to sterilize the flour. High temp, short time pasteurization occurs at that point.
gary
General advice is that toasting flour in an oven that has been preheated to 350°F for 10 minutes makeshift safe to eat.
I was thinking the same thing. I bake my loaves to 205F internally. I can’t imagine what my loaves would look like it I baked them to 350F. I think we must be misinterpreting something in Abe’s post.
In a 350°F oven for just flour to be safe for eating. Like when making "raw" cookie dough.
I knew I was misinterpreting something! Can you use that flour for baking and have it behave like non toasted flour?
Corrected my original post. I think for bread gluten purposes it's not going to be good. But a percentage for flavour and treated like a non gluten flour addition would be fine.