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Old 29th February 2012, 06:53   #1 (permalink)
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Bread Flour Suggestions

I have started making my own bread. After a little confusion about flour types I have had some moderate success, but still not sure I have the correct flour. Any recommendations on Turkish flour would be helpful. I am concentrating on yeast free bread at the moment but want to get round to the more complicated stuff at some point.

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Old 29th February 2012, 07:20   #2 (permalink)
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Re: Bread Flour Suggestions

Sold as ekmek unu: if you like rye bread, you can get cavdar ekmek unu
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Old 29th February 2012, 07:32   #3 (permalink)
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Re: Bread Flour Suggestions

Is this what is described as "strong bread flour"?

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Old 29th February 2012, 07:46   #4 (permalink)
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Re: Bread Flour Suggestions

Just get some from your local baker. Yeast comes from all supermarkets its in cubes or again get from the baker. İf you are making an unlevened bread İ suggest you use ayran instead of buttermilk as its easier to get, make sure its not too thick.

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Old 29th February 2012, 08:22   #5 (permalink)
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Re: Bread Flour Suggestions

Im not sure it is unleavened as Im using baking powder. Although I am expecting a dense bread I believe that a stronger bread flour will give me a better texture. Is this correct?

Ian
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Old 29th February 2012, 09:13   #6 (permalink)
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Re: Bread Flour Suggestions

[QUOTE=immac;685812]Im not sure it is unleavened as Im using baking powder. Although I am expecting a dense bread I believe that a stronger bread flour will give me a better texture. Is this correct?

Ian[/QUOTE

Ian your on the right track, try the Aytac brand, it's in a white and yellow bag and is labelled as Ekstra Un.

Try using fresh yeast rather than baking powder, you can always portion the left over yeast and freeze it.

It's all trail and error with bread making but once you get a good result there's no going back to shop bought bread.
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Old 29th February 2012, 09:20   #7 (permalink)
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Re: Bread Flour Suggestions

Lara you are right. I have always been a fairly accomplished cook, but making bread is quite different and gives a great feeling of accomplishment. There is something very basic and down to earth about making bread.

I also bought a thick unglazed terracotta base to go in the oven which helps the process.

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Old 29th February 2012, 09:40   #8 (permalink)
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Re: Bread Flour Suggestions

I cheat and buy hamur from the baker!! I leave it in the car for a couple of hours, by which time it has risen well, then when I get home I carry on with the process!!
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Old 29th February 2012, 09:46   #9 (permalink)
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Re: Bread Flour Suggestions

When you say 'yeast fee' I assume you are making some kind of soda bread? If so, all-purpose flour or whole wheat flour should be fine. You only really need 'strong' flour when you are baking with yeast. 'Strong' means it has a higher gluten content, which then needs to be developed by kneading the dough. In turn this traps and supports the Co2, making the bread rise and gives it a 'chewy' texture.

You need to experiment with different types of flour as you can even get differences in gluten content between packets of the same brand.
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Old 29th February 2012, 09:57   #10 (permalink)
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Re: Bread Flour Suggestions

If anyone in the UK is interested there is a mix which Tesco sell, Hovis White Bread Mix, costs around 67p, just add 25grams of butter and water, two hours later you have fantastic bread or rolls.
I keep this in reserve when I don't have the time or I need extra bread.
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