MANITOBA FLOUR- 176.37 OZ (5 KG)-

Common wheat type "0" flour 100% Manitoba. W320-350. 

36 Items in stock

4,76 €

6,80 €

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  • Ciabatta bread

    Ciabatta bread

    To prepare the poolish (semiliquid pre-dough): mix Manitoba flour with 0.035 oz of brewer's yeast and water. Cover the dough with cling film and leave it to rise in the fridge for 12 hours.  Mix flour “0” with durum wheat bran, crumble 0.42 oz of brewery yeast and add the fermented poolish. Start amalgamating the ingredients with a spatula....
    LEGGI
  • Sliced bread

    Sliced bread

    Melt the brewer’s yeast in warm milk. Add the flour blended with salt, until the dough will be smooth. Divide the dough in two parts and let it rise for 30 minutes in a warm place and covered with moist rag. Put the dough in two buttered and dusted with flour plumcake moulds. Cover the moulds with baking paper and cook in hot oven to 180°C for...
    LEGGI
  • Mix rye bread rich of seeds

    Mix rye bread rich of seeds

    Dissolve the sachet of dried active yeast (which you will find attached to the inside of the pack) in 280 ml of lukewarm water. Pour the ‘Rye Bread Mix’ onto a flat surface or into a bowl. Add the dissolved yeast in the water and knead for 5-10 minutes until the dough is smooth and even. Cover it with a wet cloth or cling film and leave it to...
    LEGGI
  • Roses cake

    Roses cake

    In a bowl add the sifted flour with dry mother yeast. Then make a well in the centre and pour sugar, salt, lemon zest, eggs and warm butter. Combine all the ingredients with a fork and add warm milk little by little. Knead the dough on a floured pastry board for 10 minutes at least, stretching it out with hands, roll it up and beat it on the...
    LEGGI

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