I have a Morphy Richards bread maker.
Someone recommended I should try proper French bread flour as it gives the light baguette texture.
He suggests mixing it with wholemeal to help it rise.
Strong white on its own rises well.
Does anyone use French bread flour ?
Have you tried it on its own ?
Can I mix it with strong white instead of wholemeal ?
Thanks.
Someone recommended I should try proper French bread flour as it gives the light baguette texture.
He suggests mixing it with wholemeal to help it rise.
Strong white on its own rises well.
Does anyone use French bread flour ?
Have you tried it on its own ?
Can I mix it with strong white instead of wholemeal ?
Thanks.