Us Flour For Making Bread

[chokkie]

Hi folks, does anyone know if I can use regular strong bread flour in regular US bread recipes? I did hear that American flour has got more gluten in it than British flour - but just wanted to be sure before I embark on a couple of recipes from a US bread baking book.

Hope you can help, many thanks, cheers, Chox.

[scorpiojo]

http://www.cooksinfo.com/flour

[EDDIE51]

'Strong' flour means it is a high gluten flour. All US flour is high gluten.
Normal European flour is 'Soft' or low Gluten. That is why UK/European bread recipes specify 'Strong' flour. So 'Strong' flour will be fine for US bread recipes.

[venator]

Give it a go! Most British bread flours are a bit lower gluten, but I think the flavour can be better.

The American flours are good for long fermentation.

If you can get to Costco, try their Manitoba strong bread flour, or if you win the lottery, try Shipton Mill's Canadian flour




You always have to

[chokkie]

HI folks, thanks for your help with this. Great to know that our Strong Bread flour is virtually interchangeable with US bread recipes. However, won't be buying the book now - checked on the company's shipping rates and the cost of shipping it to the UK is almost the same as the cost of the book! And that's without any possible duty I might have to pay when the book arrives here! If only I had know about it two weeks earlier ....! Thanks again, cheers, Chox.

[gingejbee]

Maybe worthwhile searching the title on Amazon and eBay for used copies...I've had several bargains on difficult-to-get books.

[atalanta]

I don't believe books are subject to tax in UK. I have very frequently ordered books from abroad and have never once been expected to pay tax.

[EDDIE51]

How many of you realize it is only possible to use home grown 'soft wheat' for bread making due to the scientists at Chorleywood?
Invented in 1961 the 'Chorleywood Process' is now used for over 80% of the bread sold in the UK. As well as being able to use home grown 'soft' wheat its speed means a loaf can go from flour to sliced in 4 hours!
https://en.wikipedia.org/wiki/Chorleywood_bread_process
We owe a lot to Chorleywood, without them a loaf would take over 16 hours to make and need imported 'strong' flour. It would cost at least 5x the price a standard sliced loaf costs now! You can't use 'Chorleywood' at home as it needs a high energy high speed industrial blender to mix the dough.