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Matthews  Windrush kgMatthews  Windrush kg

Windrush Strong White Bread Flour

Windrush is a strong white bread flour, perfect for everyday bread baking in the bakery or home kitchen. Milled using exclusively premium high protein group 1 wheat, it’s used by bakers all over the UK due to its consistent, reliable performance.

Quantity:
£ 17.45

In stock

SKU: WI16 Categories: , , Tag:

Description

Our chosen strong white bakers bread flour. Milled using exclusively premium high protein group 1 wheat and used by bakers all over the UK due to its consistent performance.

Perfect for: Strong white Bread flour, rolls, general recipes.

Delivers: A constituent and versatile strong white bread flour

Milling & Provenance: Premium grade 1 wheat grown exclusively in the UK, milled at the Cotswold Mill.

Protein: 12%+

Wheat Origin: Great Britain

Contains: Wheat

Did you know: The name Windrush was named by Paul Matthews after the river which runs through the Cotswold town of Burford. Several bakers based in Burford use this flour every morning to make artisan bread for the town locals, tourists and even Paul’s lunch.

Additional information

Weight 16 kg
Flour Type

Application

,

Bag Size

Recipe Recommendations

Bread, artisan bread, rolls, tinned loaves, bread baps, garlic bread, banana bread, wheat bread, homemade bread, yeasted rolls, country white bread.

Milling and Provenance

Each year at harvest all the different varieties of group 1 milling wheat are tested as soon as they come off the field. These varieties are then tested in our flour lab to assess their protein strength and quality, among several other tests. Our Windrush flour is only milled from wheat varieties that reach the top 25% of the criteria for bread baking quality.

Perfect for

Fresh rolls, tinned loaves or even banana bread.

Top Tip

Blend with our Wychwood or Canadian bread flour to boost protein for open texture white bread. Blend into wholemeal bread recipes for a lighter loaf.

Contains

Wheat

Protein

12%

Did you know

The name Windrush was named by Paul Matthews after the river which runs through the Cotswold town of Burford. Several bakers based in Burford use this flour every morning to make artisan bread for the town locals, tourists (and even Paul’s lunch)!

Contains

Wheat

Protein

12%

Did you know

The name Windrush was named by Paul Matthews after the river which runs through the Cotswold town of Burford. Several bakers based in Burford use this flour every morning to make artisan bread for the town locals, tourists (and even Paul’s lunch)!

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