Milling and Provenance: 100% Canadian Strong Bread flour is produced from some of the best wheat in the world. The red spring wheat comes from Manitoba. These powerful wheats from the Canadian prairie absorb more water and produce a larger and more expansive dough. This is down to cold winters, very hot summers, and great soil fertility unlike the over exploited soils on the continent after 1000s of years of intensive farming. Manitoba flour is a term often used in Italy as a code word for “fine flour”.
Perfect for & Recipes: Open texture breads, sourdough, white bread, white loaf, artisan breads, high gluten breads, noodles, flatbreads, country white breads.
Top tip: 1: Strong extensible dough comes from flour with protein strength and quality, Canadian Great White is perfect. 2: Flour strength is not all it takes to create great bread, good timing, monitoring temperature and gentle shaping are also all key.
Did you know: Why is Canadian wheat so good? Canadian Western Red Spring Wheat, sometimes referred to as CWRS, is the gold standard when it comes to bread making wheat. It is renowned for its high protein content and excellent bread baking ability. The Canadian prairies have good soil, which is essential for the wheat, then a reliable “Winter Kill” during the winter so less pesticides and insecticides. Followed by a long hot summer perfect growing conditions for wheat to develop their protein quality.