The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Strong white or plain flour

breadpete's picture

Strong white or plain flour

I have watched a TV programme showing Monica Galetti making coconut fruit filled buns .

Showing the ingredients ,she pointed at the flour  and clearly called it Plain Flour, she used it with other ingredients including fresh Yeast.

On the web site the Written Recipe says STRONG WHITE  FLOUR also using fresh yeast among the ingredients.

I would be grateful if somebody could tell me for sure what flour should I use.


DavidEF's picture

I'm not familiar with Monica or this recipe, but my instinct would be to follow the written instruction. A person can say the wrong thing in a moment, but written directions are usually thought over before being printed.

breadpete's picture

thanks for the reply

Rybins's picture

Strong flour is, from what I can gather, "durum" or "atta" flour. It's made from hard wheat and so has more gluten in it and is stretchier/chewier. It's a British term, I guess, because I've seen it used in many UK crumpet recipes. I think bread flour is "strong" flour and all-purpose is "plain". Cake flour is "soft". What are you baking?

Otherwise, I agree.  You should follow the directions.

ananda's picture

Hi Rybins,

Strong flour in the UK is bread flour...but it is not derived from durum.   Yes, durum is a hard type of wheat, but does not produce high quality gluten like bread flour does.

Plain flour is milled from UK-grown wheat which is generally very soft.   So unless you buy the very best quality plain flour it is unlikely to produce very good bread if used exclusively in a formula.   At retail level the concept of "all-purpose" doesn't really work in the UK.   Plain flour is largely considered soft flour used for cakes and pastry.

I can't help with the original question, sorry