Bread flour

Recommendations for wholemeal bread flour please.

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If you just want simple good organic wholemeal wheat flour, Lidl has it.
But do you want a special blend?

Thank you - will look tomorrow.

Usually that is not good bread flour. @DaniB How are you planning on using your flour? Baking from scratch? Going into a machine? Adding yeast or making sourdough? That makes a difference.

French flour uses a number system. For bread we use a mic of T110 and T65. Generally places like BioCoop sell decent bread flour if you don’t have a local mill.

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Machine - just want to make a wholemeal loaf.

Thank you

If you go to Gamm Vert they have a good selection of flours for baking machines.

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Agree with Vero.

What you will find in France is the dry yeast is not the same as the UK. I surmise it is a slower yeast which doesn’t work as well in the bread machine as the dry yeast you buy in the UK. We couldn’t understand why the loaves weren’t the same (i.e. much heavier in France), and tried various different flours until we realised it was the yeast.

The flour that is sold in France is not the same as in UK.
It is softer and needs less water. Exactly the same for making pastry.
UK flour includes flour from Canada which is stronger than both UK and French flour.

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Thank you everyone for your replies.

You can get fresh yeast in the supermarkets, I don’t know if you use fresh yeast in machines.

I thought machine flours came with the yeast (and enzymes :roll_eyes: ) already incorporated?

Min T65 here for white or croissants IME, min T110 for wholemeal, usually T130 max but saw T120 yesterday T150 seems to be rye ie for specialists.

In UK I used T55 for bread and it was strong enough but not here

Quaity of the flour / which mill and especially which grains in it, matters more than the exact T number if it’s close.

Why not?

We always add dried yeast.

Some bread mixes come with yeast etc already added but I believe anything sold as farine should be unadulterated flour.

I don’t know anything about machine baking :pensive: goodness is there no input by the baker at all?

As much or as little as you wish. At the easy end, just tip a pack of bread mix into the machine and select the appropriate programme.

I prefer to use mine to knead the dough (following a tendon injury my right hand is not very good at kneading!) but use my own recipes. Baking the bread in the machine is OK if you’re happy with a ‘standard British’ bread shape but it does use a lot less energy than heating up a complete oven for baking one loaf…

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