The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Newbie from England

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missedchris's picture

Newbie from England

Hi, my name's Christine. I live in Bristol U.K. My husband has made all our bread for years. Recently I decided I wanted to try some fancier stuff. I tried one recipe for pain au raisins that I got from another site. The dough was far too wet and hard to handle. Then I found the recipe for pain au lait on this site and adapted the fillings. The results were delicious. You can see them here  This is only the second time I've made bread but I'm sure I'll continue. There are lots of other lovely looking breads on this site.

bodger's picture


I am also a new baker living in the UK.  The thing that frustrates me is a lot of the recipes specify flour we can't easily/cheaply get (French or American).  What flour are you using?  I've tried Tesco, Allinsons and Doves and can only get a decent loaf out of the latter...

Welcome to bread baking!

foolishpoolish's picture

Perhaps not the cheapest, but certainly more reliable flours that I've found are from the waitrose organic range.

My go-to flours are:

Waitrose organic stoneground strong whole wheat, organic strong bread flour (white), stoneground whole rye (usually in the 'wholesome foods section). They also carry a canadian strong red wheat flour in both whole wheat and white versions (the white has a v. high 15% protein).

Allinson strong white bread flour is pretty good as an all-rounder.

The Dove Farms range is great for the more esoteric flours (buckwheat, kamut etc.) There is also a Dove Farms fine plain white flour which is similar to a T55 style flour (milled from soft wheat which at about 10 percent protein, you may want to cut with some canadian strong bread flour)

Other than that, many bakers use shipton mill - which is usually more expensive in the supermarket and only makes sense ordering by mail if you're doing a bulk order.

Bacheldere also produces 'artisan milled' flours...I've tried their oak smoked flour and was not impressed (needs to be cut with something more conventional). They usually carry a higher price tag. 

I would avoid the uber-cheap supermarket-own-brand generic plain white flours. I've  used these in the past...some with success while others made my starter go really funky. There seems to be less quality control and results can vary wildly. They can be used as 'starter food' but I don't use them in mixing final doughs anymore.

Hope that helps.





missedchris's picture

We buy our flour half a bag at a time, roughly 16 kilos weight, from Herberts Bakery in Bristol. We buy organic white and organic wholemeal. I think the supplier is Shipton Mill. We've been buying this way for a few years now. We find it makes good wholemeal loaves, white buns, pizza dough, pasta, cakes, and foccacias. Because we mostly get good results we haven't tried any other flours.