This 'strong' high protein 'white' bread flour is a great choice to provide additional structure when using heavier ingredients (e.g. seeds, grains, fruits) in bread dough. It can also be used if more volume is desired when making breads with a blend of wholemeal wheat or alternative flours (e.g. rye). Excellent for long fermented sourdough and yeasted breads.
Please note: all flours are different - recipes may require adjustments to water and mixing to suit individual flour.
Ingredients: wheaten flour (single origin)
Bake qualities: approx. 12.5g protein/100g. Excellent tolerance for long mixing, good water absorption.
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