“It’s really worth getting this specialised flour if you want to make croissants (using Dan Lepard’s recipe). It makes all the difference - great results.”
“Apart from croissant, brioche, and saffron buns (all vegan) I use this flour to make bread rolls for my wife who likes a crust but not too thick or crunchy. She prefers them to rolls made with a T65 flour. The flavour and texture of the rolls is excellent - a soft tearing heart with just the right level of moisture, and a thin crust with not too much bite. 1 kg flour, 14 g Saf-instant yeast, 4 table spoons walnut oil, 3 tsp Cornish sea salt, 600 ml warm water. Knead 10 min, raise 1 hr ~25 C, divide, oat milk glaze, sprinkle with poppy seeds, rise 1 hr, bake 220 C in hot oven with shallow tray full of water in bottom for approx 20-25 min until sound hollow to tap, cool on mesh tray, makes 15 - 20 rolls”
“It’s really worth getting this specialised flour if you want to make croissants (using Dan Lepard’s recipe). It makes all the difference - great results.”
“Apart from croissant, brioche, and saffron buns (all vegan) I use this flour to make bread rolls for my wife who likes a crust but not too thick or crunchy. She prefers them to rolls made with a T65 flour. The flavour and texture of the rolls is excellent - a soft tearing heart with just the right level of moisture, and a thin crust with not too much bite. 1 kg flour, 14 g Saf-instant yeast, 4 table spoons walnut oil, 3 tsp Cornish sea salt, 600 ml warm water. Knead 10 min, raise 1 hr ~25 C, divide, oat milk glaze, sprinkle with poppy seeds, rise 1 hr, bake 220 C in hot oven with shallow tray full of water in bottom for approx 20-25 min until sound hollow to tap, cool on mesh tray, makes 15 - 20 rolls”
“I use this specialist flour mainly for making croissants, with impressive results. It's not readily available in the aaUK, but bakery bits are brilliant at providing everything the amateur Baker requires.”
“I use this specialist flour mainly for making croissants, with impressive results. It's not readily available in the aaUK, but bakery bits are brilliant at providing everything the amateur Baker requires.”
