The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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krekdayam's picture

type 960 flour

July 11, 2008 - 11:09pm -- krekdayam

The dark breads in Austria are amazing, with nuts/seeds/grains, oatmeal, even pumpkin seeds; covering the bread spectrum of colors and textures; an amazing detour from normal baguettes and ciabatta.

The lady at the super "markt" in Graz advised type 960 flour based on the words "braun" and "brot" . Now I have a few kg of this flour and have no idea how best to use it.

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