Having accepted that the crust on bread and pizza, if even browned by baking, let alone burnt or charred, is bad by way of having carcinogen (cancer producing) acrylamides, I think I should mention that using a domestic microwave oven might be an answer to this problem.
I have not tried it with pizza as I have never tried to make pizza in the conventional sense but I have a good experience cooking my low gluten, high fibre bread in the microwave.
The bread exposed at the top of the loaf develops a thin and tough skin, enjoyable by virtue of its texture and chewiness but in no way burned and indistinguishable in colour from the loaf as a whole. This is due to the fact that the microwave doesn't have to cook from outside in, and cooks from the inside out. The loaf that is in the mold, has less of a skin and more of a smooth shiny surface which develops a very thin skin after removal from the mold. ( I use Pyrex and silicone rubber molds - I am sure that the former is very un-reactive with the bread mix and pretty sure the same applies to the silicone rubber).
This means in my 1000 watt microwave oven I can cook an 800 gm loaf (1.76 pounds) in ten minutes. Allowing that in a conventional oven one would need at least half an hour and the time also to preheat that oven, it can be seen there are very considerable savings in energy - and a healthier loaf to boot!
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