Download a PDF of our top baking tips here: How to bake with Scotland The Bread flour 2020
Scotland The Bread flour comes from varieties that were once used to make much of the country’s daily wheaten bread. So it’s not true, as some say, that ‘you can’t make bread from Scottish wheat’.
To enjoy the flavour and superior nutritional quality of a real local loaf, all you need are a little knowledge and a few craft skills – the kind that Scots bakers were once known for before machines, chemical additives and imported grain made them redundant.
To get you started with our heritage flour we’ve put together these quick baking tips:
- Knead the dough gently and for less time than you have to when using a ‘strong’ flour.
- Be patient and ferment your bread slowly (ideally using sourdough) to develop flavour and digestibility.
- Keep the dough on the cool side (25°C or less) and go easy on the yeast to prevent too crumbly a result.
- Put the dough in the oven just before it is fully risen to encourage ‘oven spring’ (slightly ‘under-prove’, as bakers would say).
- If you’re struggling to get a longed-for lightness, sieve the flour to remove some of the bran or add a portion (up to 25%) of a ‘strong’ flour. We recommend Mungoswells organic flour from East Lothian.
- An acid sourdough is best for rye bread.
- Read our sourdough FAQs
For a longer introduction to the character of Scottish heritage flour and how to adjust your baking to get the best from it, read our blog post here.