This is our go-to blend for making brioche and hot cross buns. It’s also a good choice for baking boule loaves like our Classic 20%.
If you have non-coeliac gluten sensitivity, I’d avoid using this blend unless you are making a tin loaf with a very long fermentation. It’s important to remember that industrially milled strong white bread flour doesn’t need to be the enemy when it comes to digestive issues. Many people who write about health and wellness can be dismissive of the value of flour in a diet, but you can use the long slow sourdough fermentation to bake breads that are more easily digested.
Also, for people who need to manage their blood sugar levels, I would recommend blending in a higher percentage of wholegrains. This can help in controlling blood sugar, along with the sourdough fermentation which helps create more resistant starch.
At the school, we use Mockmill grain mills to mill our blends fresh. We use the Mockmill Pro 200 at the school for faster milling, however Mockmills most affordable model the Mockmill 100 is also ideal. Here you can read all about Mockmill and how to mill your own flour
While we would always encourage you to use freshly milled flour, you can still easily create a botanical blend without a mill.