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New Flour Experience French White Flour - Type 55 (102)

Basic White Loaf, Easy and Tasty After an enforced break from regular baking and having run out of stock I decided to try a different Flour (French White Flour - Type 55 (102)) to my usual. The results have inspired me to share this simplest of recipes.

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For the Starter Mix:

350g French White Flour - Type 55 (102)

5g BIOREAL Organic Dried Yeast

Mix the yeast through the flour with a spatula or clean fingers

350g Water, add to the above Starter and mix well, this does need a spatula.

Cover and leave overnight or at least six hours.

To complete the loaf:

150g French White Flour - Type 55 (102)

3g Sugar

10g Salt


Add both to the starter mix and mix well followed by kneading.

I use a Kenwood and run on setting two for a couple of minutes then leave to rest for 15 min then repeat, do this a couple of times (3 mixes in all).

Turn out onto a board and shape your loaf, cover and allow to rise until it quite double in size.

Bake in a per heated oven at 230C

Ihave done a couple of these, one using a cast iron pot in the domestic oven, another in my outdoor wood fired oven, both were great.

Added by: Rob on the Allotment

Tags: Bread White French

Add comment
love it

I made this in French, Italian and Canadian, all where outstanding but I favour the Italian flour. It makes a light airy loaf. My mum 'orders' one every week ha ha. if it doesnt get eaten the same day I usually slice it all up and freeze it for future use. I bake it a little lighter than the picture and on a stone, Im not keen on the pot version, otherwise Thanks its a favourite in our house .

Mrs Janet Narey 30 May 2018

RE: love it

Hi Janet, thank you for your positive words. If you like this you might want to try my No Knead White with Khorasan Best wishes Rob

Rob on the Allotment 30 May 2018

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