“I have used this twice now to make pizza dough with outstanding results both times. The flour seems a little thirsty during mixing but my regular 65% hydration dough worked beautifully after appropriate fermentation and stretched so thin it was almost too big for the paddle. I have just used two remaining dough balls left in the fridge overnight and they are just as workable”
“I've been trying the Foricher french bread flour and it's very good. The Cotswold Crunch from Matthews is a firm favourite with me and I love the Stoate's spelt too. I've ordered a lot from Bakery Bits and have been delighted with everything.”
“I've been trying the Foricher french bread flour and it's very good. The Cotswold Crunch from Matthews is a firm favourite with me and I love the Stoate's spelt too. I've ordered a lot from Bakery Bits and have been delighted with everything.”
