“No trouble with rising, and the bread tasted good - like wholemeal flour. The dough was a bit sticky to handle, and the finished loaves had a hole in the middle. That may have been my poor technique, but it doesn't happen with other flour.”
Hello John - thanks for the review, sorry to read about your holey bread - it's technique but we'd be happy to try to help you work it out - email support@bakerybits.co.uk and we'll get an expert to discuss it with you.
“Probably the best of the flours I've had from you. Made a very dense loaf on its own (that I liked but was a bit too friable for sandwiches) but when modified by the addition of about 20% very strong white, the rise was much better and the loaf had a better texture and was more structurally sound.”
“I use this flour in my French loaf in a Panasonic bread machine, most people ask for the recipe and all I can tell is that it’s the flour which makes such a magical loaf.”
