Marriage's Very Strong Canadian White Flour

Made with world-renowned Canadian wheat, this high-performance flour produces a very strong, pliable dough, due to its superior gluten content.

100% Canadian Wheat, Milled in the UK, Celebrating 200 Years, For Bread, Sourdough, Rolls & Pasta

Visit WWW.FLOUR.CO.UK for More Recipes

Store in a cool dry place.

Using a Bread Maker
This flour can be used in a bread maker.
We recommend following the manufacturer's instructions and adding all ingredients, including water in the order advised.

Bag

Packing - Recyclable

Full Product Name:
Made with world-renowned Canadian wheat, this high-performance flour produces a very strong, pliable dough, due to its superior gluten content.

Storage:
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.
Best before see top of pack.

Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin, Folic Acid)

W & H Marriage

Expertly Milled Flour Since 1824

Using proven techniques and traditions passed down through six generations, our family has been milling quality flour in Essex for 200 years. Your partner in the perfect bake, Marriage's was founded by twins William and Henry Marriage. They knew that consistent, quality baking requires the same passion mirrored in our milling process, which blends modern techniques with time-honoured expertise.
We source only the highest-grade wheat from the vast, golden landscapes of the Canadian Prairies, whose Spring wheat varieties have world-renowned strength and protein. The high gluten content of this flour makes for perfect loaves and pasta every time.
The result is performance that both professionals and home bakers can rely on, delivering a consistent rise, flavour and texture in every bake.

Marriage's Range includes Organic, Speciality and Stoneground flours.

W & H Marriage & Sons Ltd,
Chelmer Mills,
Chelmsford,
Essex,
CM1 1PN.

Guarantee
This product should reach you in perfect condition. If you are not entirely satisfied, please return it with the packaging. Your statutory rights remain unaffected by this guarantee.
W & H Marriage & Sons Ltd,
Chelmer Mills,
Chelmsford,
Essex,
CM1 1PN.
01245 354455
WWW.FLOUR.CO.UK

Focaccia
Preparation time
30 mins + overnight preferment + proving
Baking time
20-25 mins
Makes 1 loaf
Ingredients:
160g + 500g Very Strong White Canadian flour
90ml cold water + 310ml tepid water
3 tbsp olive oil
1g + 6g sachet fast action dried yeast
7g fine sea salt
2 tbsp chopped fresh herbs (a mix of rosemary, thyme, parsley or sage)
To finish:
A few sprigs fresh rosemary
3 tbsp olive oil
1 tsp sea salt
You will also need
A large roasting tin - about 25cm x 35cm (lightly greased), damp tea towel and small container with lid
Recipe tip
For homemade pasta: use 100g very strong white Canadian flour and 1 medium egg for each generous serving.
See our website for a full recipe.
Method:
1. Firstly make the overnight mix (biga). Mix 160g flour, 1g yeast and 90ml water into a bowl.
Mix the ingredients together to form a rough dough.
Place in a small container with a lid and leave overnight (12 hours).
2. The next day, put the remaining 500g flour and 6g yeast, the overnight mix (biga), salt, and herbs, in a large mixing bowl. Make a well in the center and pour in the olive oil and water. Bring the ingredients together to form a dough.
3. Tip the dough onto a table and knead for 8-10 mins.
You can also use a mixer if preferred.
4. Place the dough back into the bowl and cover with a damp tea towel. Rest in a warm place until the dough doubles in size. This will take approximately 1 hour.
5. Tip the dough into the roasting tin. Knock the dough down, so it is evenly flat and covers the base of the roasting tray. Cover (as before) and leave to rest for 40-50 mins.
6. Dimple the dough by firmly pressing your fingertips into the dough. Push small sprigs of rosemary into the dimples, then cover and rest for another 15 mins.
7. Heat the oven to 240°C / fan 220°C / gas 9.
Drizzle the olive oil over the risen dough, and sprinkle with salt, then bake for 20-25 mins until golden brown.
8. Turn out onto a wire rack. Best eaten warm.