This flour is milled in the UK using wheat from Canada - one of the best wheat-growing regions in the world. The protein content in this flour makes great artisanal-style bread.
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Features
Speciality Flour, Perfect for Artisanal-Style Bread & Rolls, Ideal Protein Content, For better textured bread
Further Description
For more home baking recipe ideas visit: www.marksandspencer.com/homebaking
Brand
M&S
Storage
For Best Before, see top of pack. Store in a cool, dry place. Once opened, store in an airtight container.
Preparation and Usage
Flour is a raw ingredient and must be thoroughly cooked or baked before eating.
Country of Origin
Milled and packed in the UK using wheat from Canada
Packed In
United Kingdom
Manufacturer
Marks and Spencer plc, PO Box 3339, Chester, CH99 9QS, United Kingdom.
M&S (Ireland) Ltd, PO Box 13022, Ravensdale, Dublin 2, Ireland.
Return To Address
Marks and Spencer plc, PO Box 3339, Chester, CH99 9QS, United Kingdom.
Traditional Sourdough Loaf 650g loaf Delicious served with salted butter.
425g Very Strong Canadian Bread Flour 275g water 150g sourdough starter 8g salt
Oven 250°C / Fan 230°C / Gas mark 9 then 220°C/ Fan 200°C / Gas mark 7
1. Mix all the ingredients together. 2. Knead by hand for 15 minutes or in a stand mixer for 10 minutes. 3. Shape into a ball, put into a bowl and cover. 4. Leave to prove for approx 6 hours or until it has doubled in size. 5. Flour a proving basket or line a bowl with a tea towel and flour it. 6. Carefully re-shape the dough into a ball so you do not knock out all the air. Put into the basket/bowl & cover. 7. Leave for 1 hour in a warm place and then put in the fridge overnight. 8. The next day, put 2 trays into the oven on different shelves, heat the oven to 250°C/Fan 230°C/Gas mark 9. 9. Remove dough from fridge, dust top with flour and turn out carefully onto a heated tray. 10. Very carefully, with a sharp knife, cut a 1cm slash across the top of the loaf. 11. Pour in some water to the bottom tray in the oven to create steam. Pop the bread onto the higher shelf. 12. Turn the oven down to 220°C/Fan 200°C/ Gas mark 7. Bake for 30-40 minutes or until the loaf sounds hollow when tapped at the base.
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