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Bread Flour

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  • 30-06-2010 5:53pm
    #1
    Kevin!
    Registered Users Posts: 1,622 ✭✭✭


    Hello,

    I am following this recipe here: http://www.bbcgoodfood.com/recipes/4683/pizza-margherita-in-4-easy-steps and it says that I require bread flour.

    I could not find bread flour in Dunnes. I could only find: OdlSodBreMix2.jpg

    Odlums white soda bread mix.


    Is this the same thing, or where can I find strong bread flour,


    thanks,

    Kevin.


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    #2
    Alun
    Registered Users Posts: 21,470 ✭✭✭✭Alun


    Kevin! wrote: »
    I could not find bread flour in Dunnes. I could only find: Odlums white soda bread mix.

    Is this the same thing, or where can I find strong bread flour,
    No it's not the same thing at all. What you're looking for is Odlums STRONG White Flour. It has an orange label where your bag has a blue one, and you should be able to get it in Dunnes as well. Ask if they'll exchange it for you.


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    #3
    Nevyn
    Closed Accounts Posts: 43,045 ✭✭✭✭Nevyn


    You need spelt flour.
    Most of the big supermarket will have it, you'll find it in the bakery section and usually in a white packet.


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    #4
    huskerdu
    Registered Users Posts: 1,931 ✭✭✭huskerdu


    Thaedydal wrote: »
    You need spelt flour.
    Most of the big supermarket will have it, you'll find it in the bakery section and usually in a white packet.


    Why do you assume spelt flour is correct. I know it can be substituted in a lot of recipes but its not the same as standard strong flour.

    It is also not what I would recommend to a beginner.


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    #5
    the beer revolu
    Registered Users Posts: 17,050 ✭✭✭✭the beer revolu


    Much as I like spelt, I'll add my voice to the op needing 'Strong White Flour'


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    #6
    Nevyn
    Closed Accounts Posts: 43,045 ✭✭✭✭Nevyn


    It's a good all round strong flour, why do you think it's not to be recommended to a beginner?


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    #7
    Kevin!
    Registered Users Posts: 1,622 ✭✭✭Kevin!


    Used the strong white flour, and the pizzas were delish.

    cheers


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    #8
    lucylu
    Registered Users Posts: 2,111 ✭✭✭lucylu


    Strong flour is recommended for working with Yeast..as it contains more protein which forms gluten when mixed with water.
    also use it for making high éclairs


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    #9
    huskerdu
    Registered Users Posts: 1,931 ✭✭✭huskerdu


    Thaedydal wrote: »
    It's a good all round strong flour, why do you think it's not to be recommended to a beginner?

    Maybe you have a good source of easy to use spelt flour, but a lot of spelt
    flour has a different gluten content than stong white flour and reacts
    differently in recipes. It is also not readily available in supermarkets.

    If someone has never baked yeast bread before, I dont think advising them
    that they should try to find spelt flour and expect it to work in their
    recipe is the right advice.

    I think that the OP should start with strong white flour and if they have
    time and interest, move onto speciality flour.


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