“I started using the T55 flour in France, where it seemed to be the flour people used for the sourdough. I was delighted to find it at Bakery Bits, especially as the quality of the flour is excellent, and the delivery is very speedy. Once I'd worked out a better ratio of water (I use 288g instead of the recipe's 350g) I find that this is the flour that suits me best, better even than the Churchill strong white bread flour which I've also tried and which is also very good. The T55 is easy to handle, and it gives an excellent rise, a soft crumb, and a thin crisp crust. I will never change it!”
“Lovely for baguettes. Been trying a few different flours to try and get a decent baguette (can't get them anywhere)... I'd never baked before but thought I'd give it a go, of all the flours I've tried this seems to give consistently good results.
Don't get me wrong, I'm still learning, and the baguettes look very 'rustic' but they taste great. Will remain my flour of choice for baguettes.”
