“We eat organic. When I became sensitive to wheat, I turned to gluten free bread - but that isn't organic. French bread seemed to affect me less. (French wheat flour is apparently softer than UK wheat flour.) My husband makes his own bread. It was wonderful therefore to discover an organic French bread flour I can tolerate, that is on sale in the UK. So he now makes my bread too!”
“For us this flour is perfect. We love the texture and taste of the bread we make.
It also has the benefit of being completely digestible. Try it with poppyseed or caraway, our favourite.”
“I have used a number of flours over the years in my breadmaker and for hand kneaded breads, including t65 flours from other suppliers. This one however seems to have extremely low protein so no strength in the gluten, so doughs collapse over any amount of time. In the breadmachine, the breads have all failed, coming out looking like flat topped bricks - only the short programme gave a loaf shape, albeit on the small side, which led me to believe that there was a lack of strength in the gluten to sustain a longer rise. I have tried adding vital wheat gluten flour to increase the strength of the flour, which helps a bit to maintain the rise, but alters the taste and texture, so not the delicate t65 texture the flour should provide. Baguettes and sourdoughs all spread rather than rose, due to the time required to develop the dough. I have emailed the customer service on this issue, but no response at all, which is a shame.”
“I have been buying T55 flour for making baguettes. This time I bought this T66 flour. The baguettes rose better and were lighter with a crispier crust. I also tried Lisa dough with it. It mad a great thin crust that held together well. I like this flour!”
