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| For strong white flour, look for one with a high durum (Hartweizen) wheat content. I can't remember exactly, as I got interested in these things many moons ago, but I think the durum flour has a higher gluten count, which gives more elasticity to the bread fibres. Something like that anyway.
You could try the Pasta/Knopfli flour, or try a mix of "zopfmehl", which has a higher durum wheat content than the usual white flour and can be found in all grocery shops here, together with the "Knopfli" flour.
Have fun with your bread baking. | |
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Thanks.
Zopfmehl as spelt in it . . . not really what I'm looking for as I'm making brioche. I'm not really looking to Durum wheat as a solution either.
High gluten flour can be acheived by slow milling, like with Doves Farm and Churchill's stoneground flours. Many bakers in the UK also use Canadian flour, which is high in gluten.
A local stoneground product would be ideal.
I'm surprised that Coop doesn't simply sell a 100% wheat Brot Mehl.