Canadian Flour T65, Shipton Mill, 16kg

This flour is perfectly suited to long fermentation breads and sourdoughs, although it can also be used for baking yeasted loaves. The natural strength of the wheat protein helps the dough remain in prime condition throughout the fermentation process, and contributes to good extensiblity. Shipton Mill carefully select a blend of the best wheats to support this, including some from the Canadian Prairies which are ideally suited to these sorts of breads. These are blended with other strong bread wheats that we source from the best harvests around the world, in order to provide consistent baking results every time.