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Bread flour

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  • PipneyJane
    PipneyJane Posts: 4,670 Forumite
    Part of the Furniture 1,000 Posts Name Dropper I've been Money Tipped!
    I make my bread using atta / chapatti flour, purchased in 10kg bags from the supermarket. (Paid £3 last time.)

    As well as wheat "hardness", another variable to consider is yeast. I'm getting very different results with a new-to-me yeast bought in Lakeland. I think it's Doves Farm (orange packet). The bread has larger holes and seems tougher than it did with my previous brand. Any ideas what I should do? I used a dough enhancer last time - should I leave it out?
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  • Soworried
    Soworried Posts: 2,369 Forumite
    I use Wights cheese and onion bread mix and Lidl flour for our everyday type.
    I find them both lovely.
    I don't like Allisons, it tastes floury for some reason. I know that probably sounds silly.

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