“I have made brioche previously with strong bread flour (following Richard Bertinet's 'Crust@ recipe) but this flour has produced the best brioche I've so far made (so say all the family) with a soft, luxurious texture; they didn't stay around for long - gorgeous! Thoroughly recommend this flour...”
“I bought 2kg of this flour to try. I baked croissant using my regular recipe which is usually reliable, so putting the Farine de Gruau Flour to a fair test. The result was exceptionally good. Good dough lamination and crisp bake. I will be using this flour in future and will try Brioche next!”
“I have made brioche previously with strong bread flour (following Richard Bertinet's 'Crust@ recipe) but this flour has produced the best brioche I've so far made (so say all the family) with a soft, luxurious texture; they didn't stay around for long - gorgeous! Thoroughly recommend this flour...”
