. . . only this time I used 180g value plain flour and 20g Aldi strong white flour, thus raising the price by 0.5p to no more than 16.5p. I say 'no more than' because I have estimated a maximum of 10p for the salt, sugar, dried milk, yeast and oil.
I was amazed at the difference. Suddenly there's bite to the bread, a chewy texture, as well as the flavour that I am convinced comes in part from the autolysis that I start the whole process off with.
Next time it will be 20% strong flour, but not for the next few days as I have loaves to deal with first.
|Another handsome loaf . . .|
|. . . with a more relaxed crumb and a better chew.|
(Apologies for the poor lighting.)