strong flour
hard flour

The above recipe also works with most strong flour white or wholemeal.

You cannot make a good loaf without a good strong flour.

Strong flour is produced from a variety of wheat that has a high protein content.

If you are making your own pasta, use a strong flour, such as you would have for breadmaking.

Strong flour is used for bread making where the flour strength is very important.

Luckily I had some organic stone-ground strong flour.

Several weeks of a strong flour grind have built up supplies of the milling byproduct.

For protein modification of strong flours.

Bread flour or strong flour is always made from hard wheat, usually hard spring wheat.

For proper results, strong flour with high protein content (as used for bread-making rather than cakes) must be used.

Tough Tenacious, strong or inextensible, e.g. gluten from a strong flour is said to be tough.

Only use bread-making or strong flour, available from larger supermarkets, health food shops, delicatessens, growers' markets or local mills.

Strong flour This flour has a high gluten content, and is used to make breads and puff pastry.

Amongst these are Euro Flour - a strong flour for fermented oven hearth breads.

The ensaïmada de Mallorca is made with strong flour, water, sugar, eggs, mother dough and a kind of reduced pork lard named saïm.

Strong flour, bread flour, brown flour, wholemeal flour, granary flour: all made from wheat.

For best results, strong flour should be used with excellent protein quality and protein content of 12-13% (I recommend Champion Beta or Medal flour).

Strong flour also provides structure and a light crumb, of course like all strong flours you must allow for full dough development to achieve the real benefits.

As a result, when Canadian wheat is milled, the result is a strong flour characterized by elevated insoluble protein (gluten forming) content and diminished starch content.

Strong flours, which are ideal for yeast raised products such as bread, tend to bind up the mixture and not allow the oven spread which is desirable in most biscuit types.

This olive-oil soaked Italian bread is delicious topped with sun-dried tomatoes or olives, but should you go for plain flour for a soft crumb, or strong flour and semolina for a chewier texture?

Nigella's recipe is more what I'd expect from a hot cross bun, combining a rich mix of butter, milk and egg with flour and yeast, and then folding through spices, mixed dried fruit and strong flour.

The Nikkei business daily said Showa Sangyo is expected to post a recurring profit of 4.7 billion yen for the April-September period, 1.9 billion yen higher than its earlier forecast, helped also by strong flour sales and lower personnel costs.