Warwick Bridge Corn Mill Very Strong White
Warwick Bridge Corn Mill Very Strong White
The ultimate flour for long fermentation baking, this Very Strong White has been stone ground and dressed from organically grown Paragon wheat sourced from Shropshire. High in protein 12.94% and Hagberg of 331, this well balanced flour has superb gluten strength and ensures breads with a higher rise and excellent texture. Perfect for blending with other flours such as rye and wholemeal to give rounder loaves.
ALLERGEN wheat Gluten.
Seeded White Loaf
First make a sponge:
130g water
3g yeast
130g Warwick Bridge Corn Mill Very Strong White
Mix together thoroughly in a bowl, cover and leave overnight.
Soak 30g mixed seeds in 30ml water.
Make the dough:
120g Warm Water
190g Warwick Bridge Corn Mill Very Strong White
110g Warwick Bridge Corn Mill Light Rye
7g salt
250gm Sponge
60gm soaked mixed seeds
Mix all ingredients together, turn out onto a floured surface and knead thoroughly.
Cover the dough and leave to prove in a warm place for 2 hours.
Shape the dough into a bloomer, roll the loaf in dry seeds and place in a floured bowl/proving basket. Leave to rest for 1 hour
Bake on a tray/stone at 220degC/220degC Fan/425degF/Gas7 for 15-20 minutes.