Ian Posted August 9, 2008 Share Posted August 9, 2008 I've browsed the old threads without finding the answer (so apologies if it's there and I've overlooked it).Now we have a kitchen, I've started making bread by hand. The Francine multi-cereal was not bad, but the ordinary white (pain) was a disappointment. More grey than white - seemed to have an element of wholemeal about it?I love my baguette and croissants in the morning, but I would like to able to make some others, just for the variety - for example, I miss my potato and spring onion bread. Is it possible to buy strong white flour, in France?Thanks Link to comment Share on other sites More sharing options...
Clair Posted August 9, 2008 Share Posted August 9, 2008 Francine do a white bread flour.I make bread at home and use a variety of flours, including a locally milled flour which I buy from GammVert where I can also get spelt, rye, buckwheat and chestnut flours. Link to comment Share on other sites More sharing options...
Patf Posted August 9, 2008 Share Posted August 9, 2008 I've used the Francine bread flours, but prefer english/canadian flour which I buy from an english food stall in the market.The problem with french flour is that it's gluten content is low, so they add various things to improve it. Bread made from it tends to dry out quickly.I would like to try spelt flour, Clair. I had some bread made with it recently and it was delicious, though a bit "cakelike". Link to comment Share on other sites More sharing options...
Clair Posted August 10, 2008 Share Posted August 10, 2008 I make a very quick and easy spelt bread based on a recipe I read in a newspaper a few years ago. Add nuts and/or dried fruit to ring the changes. [quote]Three minute spelt breadWith spelt there is no need to leave the dough to rise. This really takes three minutes to prepare.500g spelt flour10g fast-acting dried yeast1 tsp sea salt50g sunflower seeds (optional)50g sesame seeds (optional)50g linseeds (optional)500ml warm waterPreheatthe oven to 200C/gas mark 6. Combine all the ingredients, adding thewater last. Mix well and turn the dough into a greased loaf tin. Putstraight into the oven and bake for an hour. Remove the loaf, turn itout of the tin and then return it to the oven without the tin for afurther 5-10 minutes.[/quote] Link to comment Share on other sites More sharing options...
Ian Posted August 10, 2008 Author Share Posted August 10, 2008 [quote user="Patf"]I've used the Francine bread flours, but prefer english/canadian flour which I buy from an english food stall in the market.The problem with french flour is that it's gluten content is low, so they add various things to improve it. Bread made from it tends to dry out quickly.I would like to try spelt flour, Clair. I had some bread made with it recently and it was delicious, though a bit "cakelike".[/quote]Yes, it's that type of strong white flour I'm looking for. We don't have english (or even British) food stalls hereabouts, so I'll try Gamme Vert.Thanks Link to comment Share on other sites More sharing options...
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