Home Forums Questions Strong Bread Flour?

This topic contains 1 reply, has 1 voice, and was last updated by  University of Bread 6 years, 5 months ago.

Viewing 2 posts - 1 through 2 (of 2 total)
  • Author
    Posts
  • #112

    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.

    #114

    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.

Viewing 2 posts - 1 through 2 (of 2 total)

You must be logged in to reply to this topic.