I am a huge fan of Raymond Blanc, I've been onto his website and they use your flour. So can you please recommend a flour for Sourdough and White Bread as you have many on offer and I just want to be sure I have the best one!!
The Organic white No4s would be the best flour to use as it is a good all rounder. It will give you a good combination of both tolerance and flavour.
If you are fermenting your doughs over a long period, I favour feeding my Mother with the no4s to keep it stable. If I am processing the dough over a relatively short process say 6 hours I would use the 10% to set the doughs down, this will encourage a more open crumb structure and the lower protein flours carry a much sweeter natural flavour. With all breads it is very personal so it would depend a lot on the process you like to work with and the time slot you have to process your bread to fit in with your family life.
Added by: clivemellum
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The Shipton Millers