By Biggles

Re: FAO Francisca
09 May 2008 08:56

Hi, I use Francine flour too: 500g multi cereal and 250g plain bread flour. I add only 1 sachet of Francine yeast. I tried 2 as Francine suggest but can't see any benefit. I use the method in my profile for granary but have changed the cooking to 15 mins at 240 C, 15 mins at 210 C and then reduce the heat to 180/190 C for 10 to 12 mins. This is working well for me. The bread was too soft and sort of damp before I changed the cooking temps and times. I found a couple of end bits the other day that must have been in the bag for many days (oops) and they had not gone mouldy. The loaf freezes well too. Biggs

Replies

By Francisca

Re: FAO Francisca
12 May 2008 14:49

Thanks Biggles, we have been away and I hadn't seen your answer! The problem is that I always try out new recipes. Interesting that you use so much multi cereal flour as most recipes use a lot more plain flour... Anyway, we have all been raised on bought bread, I imagine, and bakers have always used some kind of improver so I guess that I will go on using it. I try to live as healthily as I can without giving up everything but sometimes I find that one has to make some concessions.