Home Forums Questions Strong Bread Flour?

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    I notice in the YouTube video of the no-knead bread being made at Sullivan St Bakery that an all-purpose flour was used. In the UK this would be plain flour that we’d use for cakes rather than bread. Should I use that or strong bread flour? The no-knead method seems to be genius. Thank you! –Julia C.


    Bread flour is best, but any flour will work well if you adjust the H2O to get the ideal viscosity for any given type of flour.

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