Whats the best flour to use?
Most modern British recipes call for strong or bread making flour. This is what flour that has high levels of gluten, the stretchy protein that traps bubbles of carbon dioxide and allows them to expand, causing bread to rise. Look for a protein content of 12-15% You can make bread with lower protein flours and indeed some styles of bread (e.g. traditional baguettes, focaccia, ciabatta and other breads with a more open crumb structure with large, irregular holes) rely on this. Beyond these technical considerations, we would suggest using flour that is: • Stoneground • Milled using renewable and pollution-free wind or water power • Produced as locally as possible • Milled by an independent company that gives more meaningful, skilled employment And if you purchase either direct or from a locally owned retailer, more of your cash is likely to be re-invested in that local community. Click here for notes on finding independent mills.
