Chile Forum

I am extremely new to bread-making, but I am an experienced pastry baker, so I figure somehow by association I can figure out this bread thing. However, here in Chile I am finding the flour to be way too soft for good bread. Does anyone know where I can find either a) higher gluten flour, or b) vital wheat gluten that I can add directly to the flour I already have? (Would love just the wheat gluten so I can make seitan, too, but I know it's more obscure.) I have the same problem with pasta making here... normally I make it with high-protein flour in the US to give it a nice bite, but here it winds up very soft. I am in Santiago, but I am willing to order from somewhere else if such a possibility exists here (hahaha).

I was also in search of different flours such as cake flour, bread flour and so on til I spoke to a baker at a Lider market and after few questions he explained to me that as a general rule the flours they use here are for all purpose.So I ceased looking for high glutten or cake flour.Now for pasta I would suggest to add some semolina to the flour.I hope I was able to help.

You do NOT want me to tell you where the high-protein in flour in the US comes from I have it on good authority (a friend of a drinking buddy) that it involves leftovers from Brazilian vegetable markets...

Allegro, when you figure out the correct flour and recipe, please, please post your recipe. I've never baked a bread but have a romantic notion of trying.

I have a wonderful recipe, o sea, my wife does. It stays moist for days where other wheat bread goes dry and crumbly. It also has a wonderful texture and taste. But again, the wheat you use is sooooooooooooooooooooooooooooooooooo important. It HAS to be high protein, but you could likely add wheat gluten. You'd need to either know the protein content of the wheat and add sufficient portions of wheat gluten to get 15-16% protein in the wheat. If the growers have that information (how much gluten content of the wheat), then 90% of the battle is there. I'll post the wheat recipe on tuesday (I don't have time now)

Colder climate wheat is typically better for bread making as the protein content tends to be higher (so says my wife...a wheat farmer's daughter). We prefer a hard white wheat, but if you like a denser, darker bread, then hard red wheat is best.

FrankPintor wrote:You do NOT want me to tell you where the high-protein in flour in the US comes from I have it on good authority (a friend of a drinking buddy) that it involves leftovers from Brazilian vegetable markets...

I think your friend needs to have another drink to clear his head some...

oh yeah, spring wheat is a harder wheat vs. fall wheat. You don't want a pastry wheat as it's low protein.

Vital gluten is available at many tostadurias, including Tostaduria Talca at Av. Portugal 1801, Santgiago; Av. Tobalaba 2051, Providencia; Miraflores 308, Santiago.

Jim S

There are tons of great bread recipes online...I found a simple one and used it to make just about any bread product I desired...rolls, pizza dough, loaf, etc. The main important ingredient in my bread was good, fresh yeast, and not rushing the rising times. I suggest trying additions to your breads, toasted garlic, dried herbs, and experimenting with washes on top of your ready-for-the-oven loaves. Egg wash produces a nice glossy brown crust (adding toasted garlic, herbs or grated parm is nice), a baking soda wash, or dusting of flour or cornmeal will give you different crusts that add variety and texture.

The point is, once you find your perfect basic recipe, you are off and running. I always purchased my flour from a mill in Esquel, Arg...cheaper, fresher. But at times I have had to use the ordinary stuff off-the-shelf in Chile and had pretty much the same result. Yeast, however, can go bad so you should do a little test periodically to check for freshness. Mix a little yeast in a cup of warm water and if it hasn't started to bubble up in 15 minutes, you have old yeast.

Disclaimer: I am in no way an expert in bread making. Simply had to make bread to have bread.

The main important ingredient in my bread was good, fresh yeast, and not rushing the rising times. I suggest trying additions to your breads, toasted garlic, dried herbs, and experimenting with washes on top of your ready-for-the-oven loaves. Egg wash produces a nice glossy brown crust (adding toasted garlic, herbs or grated parm is nice), a baking soda wash, or dusting of flour or cornmeal will give you different crusts that add variety and texture.

Mmmm... Yum...
g~j are very sad
...that we missed the opportunity to sample such good baking when we met you in Futa last Jan.
One-a-these daze...
g~ will stick his fingers in the dough again...
g~ kneads to do this...
Sooner, not later...
We will report back...

Here is a simple bread recipe. You can follow this recipe through to the punching down, then shape the dough into rounds and place in a fride or cold spot to rise for the second time slowly...these make great pizza shells. You simple roll, or toss them into pizza shapes, top them with sauce and whatever...bake at 425 until toasty brown and bubbling. OR...you can simply pierce the rolled out dough with a fork all over, drizzle with olive oil and sprinkle with provencial herbs before baking for a great party toast. I made my own merkin to sprinkle on for a kick.

Ingredients
3 cups warm water
3 tablespoons active dry yeast
3 teaspoons salt
4 tablespoons vegetable oil
1/2 cup white sugar
8 cups bread flour
Directions
1.In a large bowl, combine warm water, yeast, salt, oil, sugar, and 4 cups flour. Mix thoroughly, and let sponge rise until doubled in size.
2.Gradually add about 4 cups flour, kneading until smooth. Place dough in a greased bowl, and turn several times to coat. Cover with a damp cloth. Allow to rise until doubled.
3.Punch down the dough, let it rest a few minutes. Divide dough into three equal parts. Shape into loaves, and place in three 8 1/2 x 4 1/2 inch greased bread pans. Let rise until almost doubled.
4.Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes. The loaves may need to be covered for the last few minutes with foil to prevent excess browning.