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Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

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The ideal flours to use for yeast-risen breads are milled from hard wheat and are called strong flours. All wheat flour contains a sticky protein called gluten, which stretches like elastic and captures the carbon dioxide given off by the yeast. The gluten then hardens and forms the bread’s structure. Several types of strong flour are available: white flour, where the bran and wheatgerm have be