Shoot! Ran out of the regular olive oil. Made a few loaves over time with the extra virgin stuff. It tasted good. But, now i read it has a really low smoke point. I What’s the deal! Is it really that dangerous. Any thing to be done… After the fact.
Don’t worry. You didn’t poison anyone.
You’re baking bread and you’re concerned about the low smoke point? The concern about low smoke point is in regards to frying. And carcinogens are the concern not poison. But you can just cook at lower temperatures to avoid that.
The bad news is that you’re all going to die.
(But you knew that, right?)
The good news is that XV olive oil is fine for adding into dough when making pizza dough and breads, and in fact, it is preferred, due to superior taste.
Instead of poisoning them, you’re doing the opposite. Olive oil is healthy stuff.
except iv read recently that a lot of italian extra virgin olive oil is mixed with much lesser oils. Not unhealthy but its not 100pct extra virgin olive oil
Right… but the article stated at the smoke point as low as 200F/148C in some cases and that is when the chemical change happens to create carcinogens.
Source: whfoods.org/genpage.php?tname=george&dbid=56
You bake bread at bread above 300. Won’ t the heat itself in the baking process create these carcinogens?
I read this right after I baked my latest loaf. I guess it won’t kill me, I’ll eat it. Now the question about the term poison vs carcinogen… isn’t it the same thing? Just one is a faster acting than the other?
The interior of even a crusty, dark rustic loaf baked in a 500F oven doesn’t exceed 208F and usually peaks at a bit less than that by the time it’s done. A soft sandwich loaf probably doesn’t exceed 185F. So the vast majority of any olive oil in the bread never reaches smoke-point temperatures, and I doubt that on the surface does either.
The interior of even a crusty, dark rustic loaf baked in a 500F oven doesn’t exceed 208F and usually peaks at a bit less than that by the time it’s done. A soft sandwich loaf probably doesn’t exceed 185F. So the vast majority of any olive oil in the bread never reaches smoke-point temperatures, and I doubt that on the surface does either.[/quote]
Thanks… for giving me peace of mind. The olive oil sure tastes good in sandwich bread, at least to me. I’m going to try rice bran oil in my next loaf. According to the Transfree Living Website, it will add a buttery flavor.
http://www.transfatfree.com/pages/reviews/rice_bran_oil_review.htm
What’s your favorite oils for bread. I have been avoiding ordinary vegetable oil, should I?
If it reached a smoke point temperature it would be smoking, wouldn’t it?
hmmm… with all that water, and flour, if it did start smoking, I’d assume that it would be hard to see three tablespoons of oil smoking. Smoking or not, the chemical change to create those free radicals would probably take placeonce it reaches the smoke point temperature, no?
. But, thank goodness, I’m not exceeding the smoke point temp according to Dragonbones. I’m switching to regular olive oil when I go back to it.
I guess it would have to be oxidizing, which would create the smoke and the carcinogens. I’m guessing that it’s mixed in a bunch of dough would greatly inhibit oxidation.
Imo this is an example of the stress caused by the paranoia of eating healthy might be overcoming the benefits of eating healthy.
Well, OP’s allergic to a lot of stuff, so making bread is a good way to stay alive.
That said: Taiwan Student, maybe you shouldn’t worry as I doubt that, unless you have aprofessional oven, you would reach those temps in your oven. Check with an oven termometer, as even my semi-professional baking friend has tested her -an old German Bosch- and it still won’t reach the 250 plus degrees for her baggettes to be perfect -or so she says, I am eating them quite happily.
Even if the oven reached 250C, which is great for pizza, baguettes and rustic artisan bread (the Dr. Goods oven which I recommend just reaches this temp, btw), the bread does not reach this temperature, and you take it out of the oven once it has reached 185F for sandwich loaf (center test, thermometer) or 205-ish (F) for crusty, dark-baked breads. The bread is not smoking when you pull it out at this stage, and there is no concern over the smoke point of olive oil. The smoke point is really only relevant to pan-frying and deep frying, and you can still do these with olive oil as long as you use pure (not extra virgin) olive oil and are careful not to get the oil too hot.
[quote=“Icon”]Well, OP’s allergic to a lot of stuff, so making bread is a good way to stay alive.
[/quote]
Making bread is awesome but the despite 5-6 different people confidently saying that it not a problem he continues to be scared about this. If I had to guess his allergies have turned him into a borderline hypochondriac. allergies suck but excessive worrying is not good for your health either.
Up to you, of course, but there’s good evidence behind olive oil. My fave for bread is unfiltered extra virgin, or extra virgin fruity (fruttato) olive oil. I routinely add a few Tbsp to a quarter cup per batch (2 loaves), as it keeps the bread from drying out, and tastes good.
I use olive oil for virtually everything, from deep frying to sauteing to baking, with a very, very rare change to butter or peanut oil depending on the recipe. (For health reasons, we have a primarily Mediterranean diet, with loads of vegetables and fruit (mostly organic), lots of low-mercury fish and oily fish like tuna and salmon, high-fiber, minimal processed foods, mostly home-cooked foods, and mostly olive oil and nuts for fats.)