This French bread flour from Wessex Mill is milled in France from French wheat. It gives a light open textured loaf with a crisp crust. The French have always used local wheat. It is low in protein, and when protein is mixed with water it forms gluten. Gluten is like chewing gum, it allows the gas generated by the yeast to be trapped in bubbles. The stronger the wheat the smaller the bubbles.
The English have historically, because of the Empire, imported wheat from India, Australia, South America, America and Canada. These wheats are strong in protein allowing English bakers to make small bubbles. It also allows more water to be added, if you then add a bit of fat, it allows the loaf to last for longer. English wheat has been bred to be much stronger over the last 60 years.
Traditional French Bread is made with only flour, yeast and water. It goes stale very quickly, but you can revive it by reheating it in a hot oven for 3 minutes.
Ideal for bread machines, home and craft bread making.
1.5kg
Wessex Mill
Product of France
Ingredients: Unbleached Wheat Flour, Malt Flour, Flour Treatment Agent(L-AscorbicAcid)
