Anyone spotted any bread flour or plain flour for sale?

MrOvershoot

Really good crust, what’s the crumb structure like?

Remembered a picture.

Just ordered a big bag from here & yeast

https://www.thomasridley.co.uk/

Given up on any local shops having any strong white for the foreseeable future so I’ve ordered one of these also…. billy bargain!
My local foodservice company didn’t have any in stock and the little (water wheel powered) mill half a mile away is closed – so this is a result.

In the absence of 00 flour this will work for Pizza as well.

seosamh77
Subscriber

Remembered a picture.

That is really very good, just the right amount of aeration variety without the blow holes or flying crust.
I’m just imagining that with some slightly runny Roquefort and a glass of red

First loaf made with the chapatti flour following the wholemeal seeded loaf recipe in the book that came with my bread machine.

It’s flippin’ gorgeous!

View this post on Instagram

Lockdown loaf made with chapatti flour.

A post shared by mark beaman (@beamers74) on Apr 24, 2020 at 3:40am PDT

small soda bread loaf whilst im waiting for my sourdough starter…..

Any yeast for sale anywhere?

Local bakers?

Yep you local bakers will have plenty, but I have spoken to a few stores and they are getting supplies in most of the time. I suspect you have to time it right for it not be be all sold out again.

Some nice looking loaves up there

sadexpunk
Subscriber

small soda bread loaf whilst im waiting for my sourdough starter…..

Don’t know why but I’ve never really liked soda bread?
Looks great though and with the rolled oats :)

Had to rescue my sourdough starter yesterday as I had fed it first thing, went to work and came home to find it had started to separate as like a plank I had left it on the chopping board in the sun so it had rapidly consumed all the feeder flour, halved it and re fed.

Tested it this morning and good activity and only sinks in water after about 5 seconds so should be good for loaf baking tomorrow

Our local Morrisons was again awash with flour today. Plain, self raising and bread all in 1 kg bags.

Only chapati flour in tesco this morning.

My local Morrison’s had loads as per tomd above. And fresh yeast, just got to figure that out now.

My local Waitrose had no flour.

No yeast in these parts for ages now.

I bought a 125g bag online from These guys for £3.99.

I see that they are charging 2.99 for a 42g sachet now though.

And then there is the postage on top of that.

We have been running out – no supermarket or delivery could get us bread flour in the last few weeks.

I have just ordered a 16kg sack on eBay.

My dealer managed to furnish me with 10kilos of finest uncut 00grade pizza flour.

Had to go into some back street housing estate in logie to get it mind and he wanted paying in bitcoin.

We shall have pizza tonight.

I ordered 16Kg on eBay but then cancelled as I found it much cheaper and quicker from a food service company – got my PayPal refund email this morning along with another email saying that the eBay flour had been dispatched!

So now I’ll have 32kg bread flour!!
Sourdough starter here I come 😁

For those of you looking at ebay, try this instead
https://www.thomasridley.co.uk/heygates-strong-white-bread-flour-16kg-06874.html

Delivery is £7.95 or free over £250

That’s who I used. Cheaper and good service too.

Forget the flour, how/where do I get yeast.
I’ve tried all the local supermarkets and bakeries and there is just none to be had !

I’ve made my last batch of seeded buns this morning then that’s it unless the yeast fairy pays me a visit………….

500g fermipan yeast is about £12 delivered on eBay. Should last you the rest of the year.

Decided this thread needs more pictures instead of arguments about flour supply :)

Supplies from the link I posted.

This is now our staple loaf, from a Paul Hollywood book. Have made it a few times and it’s consistently good. I’m experimenting with the fridge to see if it turns out OK being made the day before and kept cold. Will report back tomorrow afternoon!

Soda bread, my first effort. It’s OK, not my favourite but quick and easy. We’ve demolished it already for breakfast & lunch today.

Pizza my wife made, was great. Will do again sometime this week. Could have done with an extra minute for a browner crust.

I wooed my wife with these for her birthday when we were still just climbing friends. They still work well 9 years later :)

Cheese scones, turned out well & went great with homemade soup. They’re heart shaped because it is the biggest cutter we have :)

I’m experimenting with the fridge to see if it turns out OK being made the day before.

Tried cold proofing…. Meh.

I like Paul Hollywood’s book though.

Tried cold proofing…. Meh.

I was hoping it would be successful enough to make up 2 or 3 days worth so I can bake it each day without having to make it.

Almost all my bread gets made the day before for baking the next day.

It’s markedly more flavoursome than bread made prooved and baked the same day.

Even more critical when sourdoughing but makes a huge difference to regular yeast as well.

@trail_rat do you just put it in the fridge in a bag and prove our next day? Presume you need to add on an extra 30mins or so to warm up?

At least that’s my plan!

I don’t do it in the fridge.

I just leave it covered with a dish towel on the side.

For what your wanting you might want to cold prove or it’ll be spent before you go to use it

I don’t know much about baking but I’ve watched enough bake off to know that “over proving” is a thing? So I could just leave it out overnight, straight in the oven first thing and it’s ready for breakfast?
That sounds perfect!

Ocado fresh yeast didn’t arrive. Flour did though. I still have some dried, but was hoping for some good fresh. Pizza dough last night, Yorkshires today, naan bread Monday, fresh bread during the week.

Hugh F-W rustic multiseed soda bread

I won’t risk incurring the wrath of a_a and show you the 16kg of flour from Shipton Mills

😉

I did bake a red fruit and chocolate thingy with almonds and cinnamon crumble topping

Some of todays baking, Kanelbullar. Pics of the Swedish style rye bread to follow, it got a bit toasted due to the shelf being too high in the oven. @MrOvershoot both used As You Like It Flour as the base.

Here’s the Rye bread which is a tad sweet but has orange zest, fennel and carroway seed flavourings.

Oh my, that rye bread looks fab

Lidl had loads of SWBF today, happy days, starter fed again this evening! 👌🏻

Excellent looking breads & cakes 👆👆👆

My first overnight prove & straight in the oven in the morning effort was a failure! Overnight in fridge and then prove & shape in the morning worked well.

This is my next experiment, going in the oven tomorrow first thing 🤞🏻

Forget yeast, grow your own!.

2nd go at the sourdough, much better.

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They look great 👍

@phil5556 Do you cover the dough while it’s in the fridge? It can skin over and split in the oven if it’s not covered with greased clingfilm.

It can skin over and split in the oven if it’s not covered with greased clingfilm.

Splits give the crust some body, I don’t cover mine in the fridge.