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Flour

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

As any chef knows, choosing high-quality ingredients is an important part of cooking the finest dishes. Unlike the cook in the kitchen, however, the bread baker has few ingredients to worry about. Flour, of course, is the baker’s main ingredient, so the quality of flour in the bakeshop affects nearly all the baker’s products, and especially bread.

One of the great inspirations for bread bakers today is the late Lionel Poilâne, whose famous breads were shipped around the world. Poilâne was particular about his selection of flours, insisting on using only organically grown wheat that conformed to his exacting specifications. Today’s artisan bakers, in North America as well as Europe, are following his lead and seeking out the best organic flours, often made from wheat grown in small quantities.

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