“There is a fair amount of hype about this flour but, after three batches of bread, I really can't do anything but add to it. The best Italian style bread I have baked in 30 years of trying. Perfect for breads started with a sponge (poolish for you modern guys) overnight but great for direct doughs or biga too.”
“I'm still trialling this flour.
Trial 3: was Pandisempre (75%) and 25% Semolina from the same mill. 70% hydration using the Tartine approach (with fresh yeast and not sour dough starter - that will come later).
Baked in a La Cloche... My goodness... Best Boule I have ever made.
I did a bake off against my very good Type 55 French Flour (not the Type 55 type blend which a number of millers sell) - the real thing from France... and this flour simply walked away... delightful light crispy crust. Easy to get a very light dough... Good flavour... and an oven rise beyond belief.
I am delighted.”
“I'm still trialling this flour.
Trial 3: was Pandisempre (75%) and 25% Semolina from the same mill. 70% hydration using the Tartine approach (with fresh yeast and not sour dough starter - that will come later).
Baked in a La Cloche... My goodness... Best Boule I have ever made.
I did a bake off against my very good Type 55 French Flour (not the Type 55 type blend which a number of millers sell) - the real thing from France... and this flour simply walked away... delightful light crispy crust. Easy to get a very light dough... Good flavour... and an oven rise beyond belief.
I am delighted.”
