November 14, 2015 - 12:37pm
Anyone with experience baking with Russian "Makfa" flour?
On a whim, I decided to buy a bag (in a can) of Makfa-brand Russian flour. It appears to be imported to Canada via Wonder Berry North America Inc. (their web page doesn't seem to work).
Looks plain white, 10% protein.
Anybody online have any experience baking with this product?
Am making a test batch of poolish baguettes to see what it's like.
Any input welcome - thanks, in advance.
Share
Rolled out my baguettes (72% hydration, with about 4% whole wheat/wheat bran to break up the "whiteness" of the dough) this morning after an overnight ferment in the fridge, and they're proofing now.
Only difference so far is that the dough's a lot smoother and easier to handle.
More, as it happens ....
A decent baguette, but a bit blander than my usual (probably because of the whiter Russian flour).
Here's how it looked:
CT3biUTVEAEPTv0.jpg
Bottom line: no point using it instead of my regular unbleached white.
I'll be using the rest to make old dough to throw into my future bread batches.