Re: Fat in bread
 

You should speak to me, I've got lots of experience of handling a large 'tool' that require both hands to grip it.
:) :naughty:

Edit - My own tool, I must point out, no one elses.... :)

Re: Fat in bread
 

It's an old Forestry Commission labourer's cottage, built 1952. The whole house is timber built and the heating is solid fuel (i.e. wood). The fireplace in the lounge heats the water and the radiators, the Raeburn heats water only. Other houses on the plot have since converted to gas or oil tanks but this one is 'original' as the current owners are in to the whole ecological lifestyle thing ... they have an organic veg garden too.

There is a modern kitchen in the extension which is all-electric (and there is an electric immersion heater on the radiators too, just in case) but we're really looking forward to making use of wood for fuel as far as possible. The raeburn is in what is now a small additional sitting room.

Raeburn/Aga ovens are quite clever at heat regulation - ours has a built in heat exchanger which is plumbed into the heated towel rail in the bathroom. You don't have to worry what temperature it is, provided the fuel supply is constant, the temperature is constant. Each oven compartment is a different temperature - goodness only knows how they manage that - the only trick is knowing which is which. An Aga dealer might be able to tell you, or failing that just buy an oven thermometer and test it yourself. A trip to your local second-hand bookshop to find a very old cookbook would be a good idea, as what you really need, if oven baking (whether bread or anything else) are recipes that describe oven temperatures as 'cool', 'hot', 'very hot' etc rather than as gas marks or degrees.

And to come nicely back on topic, AFAIK you bake bread in the 'very hot' oven compartment, and man am I looking forward to it. :drool: I may have to give up work and bake things to sell to passing hikers on the West Highland Way instead.

Re: Fat in bread
 

So you're well-practised with using your 'chopper' then, eh :naughty:

Re: Fat in bread
 

Now gentlemen, this is a family forum :nono: ;) :)

Re: Fat in bread
 

We have aga cookbooks. You will also need to buy aga cookware (pots/pans) as anything else wont really give you the propper heat transmission between the hotplate and bottom of the cookware. The problem with that is that aga cookware is very expensive. If you use 'inferior' stuff it takes longer to heat up and you consequently loose more heat from the agas store of heat.....then you need more fuel.....

Re: Fat in bread
 

:sorry:

I tried not to, but my brain took over my hands :dig:

Re: Fat in bread
 

The problem is you see, the hardened fat they use in bread destroys the unsaturated fats, which the body needs to function properly - since I don't get enough unsaturated fats, my synapses can misfire, resulting in me typing things I shouldn't....

no, really. :)

Anyway, the fact about the hardened fat destroying the unsaturated fat is true - which is another good reason to make your own bread.

Re: Fat in bread
 

Can you be a bit more specific about the mechanism for this. Saturated fats have a long chain backbone with only single carbon to carbon bonds. Unsaturated fats have the occasional carbon to carbon double bond. So what exactly is happening? Are the double bonds being saturated to give single bonds? Are the chains being broken at the double bonds? Is it some other mechanism? I'd like to see a few more details before agreeing with this.

Re: Fat in bread
 

Extra sugar, just for BritainSource: The Sunday Times