M&S Very Strong Canadian White Bread Flour

M&S Very Strong Canadian White Bread Flour

perfect for artisanal-style bread & rolls. Ideal protein content for better textured bread.
M&S UPC - 29076079

Speciality Flour, Perfect for Artisanal-Style Bread & Rolls, Ideal Protein Content, For better textured bread

For more home baking recipe ideas visit: www.marksandspencer.com/homebaking

Milled and packed in the UK using wheat from Canada

For Best Before, see top of pack. Store in a cool, dry place. Once opened, store in an airtight container.

Flour is a raw ingredient and must be thoroughly cooked or baked before eating.

Bag

Bag - Recycle

Full Product Name:
Canadian very strong wheatflour

Storage:
For best before, see top of pack.
Store in a cool, dry place. Once opened, store in an airtight container.

Additional Information:
FSC - FSC® Mix, Paper, FSC® C008015, This mix paper packaging is FSC® certified, helping to keep forests growing, for all, forever.

© Marks and Spencer plc

Wheatflour*, *Fortified with Calcium, Iron, Vitamins B3, B1 and Folic Acid

Contains Wheat

M&S

M&S Food has been at the heart of the nation since 1884. Giving our customers their best-loved products at the incredible quality and value that only M&S can deliver. From Percy Pig to the freshest M&S Select Farms produce, we grow, source, and develop our own products to give you family-ready food that's unbeatable on flavour and innovation. And that's whether you come to us for your family favourites, an indulgent treat, or your perfect party food spread. After all, this is not just food… This is M&S Food.

Marks and Spencer plc,
PO Box 3339,
Chester,
CH99 9QS,
United Kingdom.

M&S (Ireland) Ltd,
PO Box 13022,
Ravensdale,
Dublin 2,
Ireland.

United Kingdom

Marks and Spencer plc,
PO Box 3339,
Chester,
CH99 9QS,
United Kingdom.

M&S (Ireland) Ltd,
PO Box 13022,
Ravensdale,
Dublin 2,
Ireland.
marksandspencer.com

Traditional Sourdough Loaf
650g Loaf
Delicious served with butter.

425g Very Strong Canadian Bread Flour
275g Water
150g Sourdough starter
8g Salt

Oven 250°C / Fan 230°C / Gas mark 9 then 220°C / Fan 200°C / Gas mark 7

1. Mix all the ingredients together.
2. Knead by hand for 15 minutes or in a stand mixer for 10 minutes.
3. Shape into a ball, put into a bowl and cover.
4. Leave to prove for approx 6 hours or until it has doubled in size.
5. Flour a proving basket or line a bowl with a tea towel and flour it.
6. Carefully re-shape the dough into a ball so you do not knock out all the air. Put into the basket/bowl & cover.
7. Leave for 1 hour in a warm place and then put in the fridge overnight.
8. The next day, put 2 trays into the oven on different shelves, heat the oven to 250°C/Fan 230°C/Gas Mark 9.
9. Remove dough from fridge, dust top with flour and turn out carefully onto a heated tray.
10. Very carefully, with a sharp knife, cut a 1cm slash across the top of the loaf.
11. Pour in some water to the bottom tray in the oven to create steam. Pop the bread onto the higher shelf.
12. Turn the oven down to 220°C/Fan 200°C/Gas mark 7. Bake for 30-40 minutes or until the loaf sounds hollow when tapped at the base.