“I make a sponge/biga with 12 oz flour in the evening. In the morning I add 12 oz very strong four and 12 oz Sfarinato di Grano Duro. I get 10 ciabattas from this. The flavour is wonderful, slightly sweet and nutty. Lovely crust.
However I don’t find Bakery Bits website easy.”
“I followed the Bakery Bits recipe for Altamura bread with this flour pretty meticulously, but this was a complete flop – really annoying given the amount of preparation needed. It had already overproofed hours before the time indicated, without, however, rising terribly much. Of course, when baked it is just a brick. Looking at other reviews here, it is difficult to believe anyone has actually got the BB Altamura recipe to work. I will try half-and-half with strong white, as others have recommended, but that's not Altamura bread.”
“I followed the Bakery Bits recipe for Altamura bread with this flour pretty meticulously, but this was a complete flop – really annoying given the amount of preparation needed. It had already overproofed hours before the time indicated, without, however, rising terribly much. Of course, when baked it is just a brick. Looking at other reviews here, it is difficult to believe anyone has actually got the BB Altamura recipe to work. I will try half-and-half with strong white, as others have recommended, but that's not Altamura bread.”
“A lovely flavoursome flour and works best when mixed with other bread flours . My fave is when you add 30% to 70 % of Matthews strong Canadian bread flour for a fantastic sourdough loaf, a really delicious loaf and supports a long fridge fermentation”
“A lovely flavoursome flour and works best when mixed with other bread flours . My fave is when you add 30% to 70 % of Matthews strong Canadian bread flour for a fantastic sourdough loaf, a really delicious loaf and supports a long fridge fermentation”
