Expert tips for baking brilliant bread every time
Strong flour, or strong bread flour, is made from hard wheat varieties. It contains more gluten than other types of flour, which gives it its elasticity and ensures the dough rises with a good structure
High-fiber spelt has been cultivated for thousands of years and has recently been making a comeback. As a flour for baking, the gluten breaks down more easily than wheat flour so use spelt in a bread which you don't have to knead. For example, it works very well in a soda bread.
Strong wholemeal flour is higher in fiber than white flour. It absorbs more water and requires more kneading. A loaf made with 100% wholemeal flour will be quite dense, but perfect for toast.
Rye is actually a grass but it's related to wheat. It does contain some gluten but produces a heavy, sticky dough which takes longer to rise than strong white flour. However, the flavor more than makes up for it.
You can use either fresh or dried yeast in bread-making, although fresh gives it a more obviously yeasty flavor. Fresh yeast needs to be proved before using. Add a little sugar and warm water, and it will begin to bubble and ferment.
A sourdough starter, or a levain, is simply a mix of flour (usually half white and half wholemeal) and water. It's then left to allow the natural wild yeasts and bacteria in the flour and the air to thrive and multiply.
In theory, you don't need any special equipment to make bread but it's definitely worth getting digital scales. Accurate weighing is an essential for baking. If you're really committed, the best item to buy is a stand mixer which has a dough hook, or even an electric hand whisk with a dough hook.