The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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CountryBoy's picture


May 27, 2007 - 6:45am -- CountryBoy

I don't believe I am reading the bread books and this forum with enough background knowledge.  On the one hand I see people saying that Bread flour is used for bagels and other high gluten baking.  On the other hand I see most people here using AP flour for bread.  My question is why do they call it Bread flour if everyone uses AP instead for bread? 


Rosalie's picture

New Nutrimill - In Search of Pointers

May 20, 2007 - 10:18am -- Rosalie

My new Nutrimill arrived last week and I haven't had a chance to try it.  My next order of business will be to go to the natural food store and order a quantity of wheat and give it a whirl.  I guess I'll start small - 25 pounds, plus a few pounds of variety grains.  I'm seeking pointers, and that's how I found this site (and this is my first post - I'll introduce myself elsewhere).  I read Cliff Johnston's extensive posting on his experimentation with aging the flour.  I'll definitely try out his No-Knead Rye Bread.

tigressbakes's picture

Sunflower flour? Mini Oven?

May 12, 2007 - 5:58am -- tigressbakes

Has anyone ever heard of, or know where to get Sunflower flour? I read in Linda Collister's Country Breads of the World that it is common in Austria.

She has some wonderful recipes in her book using this flour and if I can get my hands on some I would like to try them.

Mini Oven, have you ever seen this flour, or tasted bread made with it in Austria?

pseudobaker's picture

Anyone familiar with this flour?

May 10, 2007 - 8:00pm -- pseudobaker

I've been part of a buy group from an organic wholesaler for a few months now, and I've so far ordered 2 50lb bags of organic flour (and gone through them astonishingly quickly) - one was a local (B.C. mainland) unbleached white, 12% protein, and the other was an American unbleached white, 10% protein.  Both were good flours, although the 10% flour made my loaves a little softer than I like (due to the protein content, I know).


zolablue's picture

Clear Flour

May 9, 2007 - 12:39pm -- zolablue

What can you tell me about clear flour and its uses?  I have to chuckle at myself.  I recently found this on King Arthur baking site and thought - oh great - a clear flour to use for dusting my bannetons!  It won't even show!  Oh my goodness.  Well, at any rate I bought some and now I'm not sure what to do with it except that I know it is used in rye and pumpernickel.  I have not made these types of breads yet however am always on the lookout for some great tried and true recipes.  In the meantime this is what King Arthur says about it but please feel free to add all your kno

Ruth Redburn's picture

Memo's brown bread

May 5, 2007 - 8:50am -- Ruth Redburn

Zolablue,  I just mixed and have risen your bread, but it took a lot more flour than you gave in the recipe.  I mixed it in my KitchenAid.  I added a least 1 1/2 cups more, didn't measure, just added more til I got a handling consistancy.  It has risen  beautifully and is now rising again in the pans.  I weighed the entire dough and it weighs more than 4 lbs.  Do you find that you have to add more when you knead it?  What size pans do you use?  I am very anxious to try it.  It looks great so far.  I have been baking my own bread for a long time so feel I know how it should lo

filbertfood's picture

After years of making baguettes with almost every type of AP unbleached white flour commercially available, I decided that bringing type 55 flour to the US would be the only way to solve the famed baguette debate. I researched flour suppliers and found one from Turkey. If you have ever been to Turkey, you know how good their bread is. In fact, their standard loaf is much like the bâtard and many mills in Turkey supply flour to France, including the one I have sourced for my flour.

Feel free to contact me to see how you can get your hands on some type 55 flour:


Mini Oven's picture

Shanghai, Any bread supply stores?

April 17, 2007 - 9:12pm -- Mini Oven

I'm off to Shanghai this weekend, and I should have thought of this sooner.  Does any one know where I can get bread supplies, namely bread flour, rye, in Shanghai?  I'm using the new bullet train and taxis staying overnight and there is room for a flour excursion.  Please, please, please....Thank you very much appreciated, crossing my fingers,   Mini Oven 

Cliff Johnston's picture

If French Bread Is So Good, Why...

April 1, 2007 - 9:16am -- Cliff Johnston

If French bread is so good why don't we see more of it in the U.S.?  I've read so many articles praising the quality of French bread and even more from frustrated bakers who can't come close to duplicating it.  It wouldn't take much to obtain some French wheat grain, bring it to North America and grow it.  I think that I've found one answer as to why this hasn't happened.  It's not that their flour is so much better.  It's that the French flour is so much worse, or to put it in less inflammatory words, French flour has less protein.  North American ba


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