Category: Toutes les farines
The dough felt noticeably stronger and more elastic than with the supermarket stuff, and the loaves have a wonderful, open crumb. Love that it's unbleached with no additives, just pure flour.
I’ve made four loaves with this 25kg sack so far, and the dough handles beautifully without any chemical aftertaste. The lack of ascorbic acid means a slower rise, but the crumb is exactly what I wanted for crusty artisan bread.
I've been baking sourdough every weekend with this flour, and the dough handles beautifully—it's elastic but not sticky. The 25kg sack is perfect for my high-volume baking, and I'm relieved it's unbleached and free of ascorbic acid.