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Archive for June, 2010

A few days ago, I ordered some more flour. As I’d got the hang of the slightly problematic Shipton Mill type 701 strong white flour (or so I thought), I decided I’d go with that again, because it does make very nice, very light, bread even, as with my current loaf, with a hefty freight of oat bran. And then a loaf I was just about to put in the oven collapsed as I slashed it. Bugger, I thought – or something…

I’d talked to Shipton Mill about the apparently low gluten content of the 701, and they said (more…)

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The Hovis Hearty Oats loaf is being touted as the first ever loaf to be made with 50% wholegrain oats and 50% white bread flour. Claiming something as the “first ever” is always reckless and often, as in this instance, totally wrong.

I made my first 50% oats, 50% white bread flour about (more…)

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