August 29, 2017 - 12:57pm
Best flour for UK bakers?
I'm new to bread making so would appreciate some opinions on which make of flour to buy.
I like making long fermented sourdough breads. What I should do is make one recipe and trying out all the UK makes. But what in your opinion is the best make? Own make flour from the big supermarkets , or the independants
when I make a good loaf, I'm not sure if it's me getting better or the flour is better(probably the last)
would appreciate any help, I'm going round in circles here.
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With a large sack of this flour I'm working my way through
http://flour.co.uk/view/very-strong-white-100-canadian
Not sure if they import Canadian grain or grow it over here but I'd recommend it for sure. Having said that my local mills flour is top notch too but they don't sell via the internet at the minute so unless you are in travelling distance of North Lincolnshire it's not much use.
Thanks for that. I'll get some in and try it out. nearest mill to me I think is shipton mill, but they do deliver.
I'm using Canadian strong white bread flour (112) from Kingston Mill. If I buy 2 x 16kg bags at a time they're delivered free of charge. I use it to make sourdough loaves fermented over 2 days and the results have been consistently good. I've also used HMC (Canadian Springs) white flour from Heygates, also in 16kg, but this can only be collected from their Northamptonshire mill, no delivery option. I've found independent millers provide a more consistent product than supermarkets, and the larger unit sizes they offer also makes it more cost effective.
I think I'll go down the independent market too. flour I've had from own brand supermarkets have given me different results and I'm beginning to think it's the flour not the process. I've used shipton mill a few times no 4, so i will order that again.
Ill order bigger bags when I'm happy with the quality, until then it's try all of them!
I'm currently working my way through a range of Shipton Mill flours and very happy with them. Prior to that tended to use Allison's very strong if I was shopping in Sainsbury's or else Waitrose own brand
When you're starting out, I think it's important to stick with the same main flour - usually a white bread flour in the UK. I didn't, and just made life more difficult for myself.
I think Shiptons No.4 is a good choice. I'm also currently having good results with the Duchy Organic sold by Waitrose.
I'd probably steer clear of the 100% Canadian flour; it's great for rise, with having so much protein in, but flavour and performance wise, I think the blends of English and Canadian wheats, as sold by most of the independants, with give you the best results.
Lance
Thanks lance. good information on using just one flour when starting out. Shame I didn't do that and I tried every type of wheat, rye, recipe that I could - no wonder I am confused!!
however, I'm getting lots of practice and it's paying off. I'm beginning to understand the process a lot better. Even though I've read so May books, some things don't sink in until you fail and then succeed. I've orders some shipton mill number 4(loads) , but when im waiting I've bought some wessex mill strong white which says on the back that it's a mix of Canadian and British sky fell wheat 12.6 protine. Loaf looks lovely this morning. Too hot to cut yet to show crumb, and I don't know how!!
I used to use that, and was getting all sorts of problems. Funnily enough I too now use the Waitrose Duchy Organic Strong White (green packet) with a bit of strong stoneground wholemeal chucked in for good measure.
Really happy with the Duchy organic white, it’s got a good mineral content and produces exceptionally tasty bread :-)
ill cut it later and show crumb, (now I know how to insert photo!)
Nice crumb, but not nice enough, my shaping needs some work, big holes but I think I need some small ones too.
Looks a lovely loaf, if it tastes good I'd be happy with that!
I'd be proud of that loaf! Nice grigne too.
Lance
a nice bake all round I reckon!
Leslie
thanks all, second loaf being cooked now - Polenta and Rosemary, tartine recipe.
Hi, can you recommend any specific mills? I'm looking into ordering mainly strong white flour, although I would like to add in the same order a few kgs of wholemeal and rye (if available).
From your old comments I have noted: heygates, marriage's mill (from flour.co.uk), wessex mill and shipton mill. Wich one you would say is the best? Also opened to other suggestions.
I'm sure they're all good flours, as long as you choose one of the independent millers we have in the UK. I currently use Marriages strong bread flour, because it works fine and I can easily get it from Ocado.
Lance
Thanks for the response. Ocado works quite slow at the moment and I end up deciding to place an order on bakery bits. They seem to have a few good millers there (Marriage's, Matthews)