Marriage's Finest Strong White Flour 1.5kg - Pack of 2

Brilliant makes lovely bread

Very good flour.good results for bread making.

I’ve reviewed this flour before.Always fantastic quality.I could make a fortune selling my bread with this flour - really. I would really love to do so apart from the fact I would lose my passion for baking once I was in the system of selling. This is how highly I rate the quality of it.MY RECIPE;Fresh yeast.(THIS IS VERY IMPORTANT) This flour. Roughly a 1lb of flour or 500g for a good size loaf. 1 Teaspoon of salt. 1Teaspoon of sugar. Warm water and if you can get it - a little sprinkle of VITAMIN C powder (really helps with the rising of the dough)Mix to a nice dough and let it rise for a good 2 HOURS or even up to 6 hours at least double in size and look out for the air bubbles being formed. Then knock it back a bit (ie give it a little roll anround to remove the anir bubbles inside) and put it into your tin or mould it to shape for a cob or bloomer but definitely use PARCHMENT PAPER to line your tin or tray! Leave it for 40 minutes or so to rise up again and then put it in a cold oven (YES - COLD)with a metal bowl/cup of boiling hot water to the side or bottom. THEN turn the oven on to 170 degrees C. I always find this better than putting it straight into an already hot oven especially with a small home oven as it seems to give the dough a better chance to slowly keep rising. IF you put it straight into an already HOT oven, the sides of the bread will crack and it may not be fully baked inside. After 40 minutes take a look at the bread and the top should be a nice light brown colour. Look out for this. IF it is browning then take it out of the tin and check the colour of the bottom. IF that is not browning then either turn the loaf upside down if you can OR turn the top part of the oven OFF whilst leaving your lower element on! Electric ovens only obviously. For gas this should not be a problem.NOW - when the bread is nicely slightly brown all over (you may have to fiddle with the positioning of the loaf to ensure this) take it out and PUT THE LOAF TO COOL ON A WIRE RACK - VERY IMPORTANT! Listen to the loaf as it’s cooling. It should be making a cracking sound! This is important as the loaf is still actually baking inside and getting all that doughy texture baked!This is my way and it’s very consistent. And this method is ESPECIALLY FOR HOME OVENS! If you are fortunate enough to have a very good range then you can probably put your dough in for 40 minutes and out will pop a lovely fully baked through loaf!I make bread for myself, family members and neighbours and am becoming quite a local celebrity ha ha ha.

I used this flour for a poolish, then used tipo 00 blue, turned out great.

Very good strong flour,makes lovely bread.

Nice

Great item. Thank you.

Use this every time for making my Italian Focaccia. Comes out perfectTexture is lovely.