barney
WFO Team Player
Posts: 119
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Post by barney on Aug 27, 2013 9:11:04 GMT
Cannot recommend this highly enough! Marriage's Canadian Manitoba flour can be bought in 16kg sacks (from Daily Bread in Cambridge and elsewhere) and is great for bread and pizza alike. Read my previous discourse on the subject here. An inexpensive and top quality flour which will make a massive difference to your breadmaking.
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Post by stockport on Aug 29, 2013 16:05:29 GMT
And you can buy it online at Costco.
I will be putting in an order tonight. I have been using flour from Shipton Mill for some years and are very pleased with their flour, but fancy trying something new.
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adm
WFO Team Player
Posts: 164
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Post by adm on Aug 29, 2013 17:14:59 GMT
Me too....and a sack of Marriage's Manitoba was delivered today from Costco. Sourdough starter fed and watered....
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Post by rockrocky on Aug 29, 2013 17:18:12 GMT
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Post by mattyb on Aug 29, 2013 17:41:54 GMT
Gonna try this flour over the next few weeks as Haydock Costco store is only around the corner from me. Just for info - How many medium sized pizza's could I knock out with a 16kg bag?
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Post by stockport on Aug 29, 2013 18:12:12 GMT
I was told by Costco (after ringing them) that this product can only be bought online.
You don't have to be a member.
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adm
WFO Team Player
Posts: 164
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Post by adm on Aug 29, 2013 19:02:16 GMT
Just for info - How many medium sized pizza's could I knock out with a 16kg bag? I normally use a 270g dough ball - and that's at about 63% hydration, so around 170g of flour per ball. Or 94 pizzas per 16Kg bag.
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Post by mattyb on Aug 29, 2013 19:42:29 GMT
Just for info - How many medium sized pizza's could I knock out with a 16kg bag? I normally use a 270g dough ball - and that's at about 63% hydration, so around 170g of flour per ball. Or 94 pizzas per 16Kg bag. Fantastic - Thanks for that!
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Post by cannyfradock on Aug 29, 2013 20:02:06 GMT
Thanks guys for using this "flour" board to educate people like me into the whole concept of what flour you use makes a big difference in what you produce.
I was very surprised by a recent previous comment (can't remember who) who said they couldn't believe the better/different results in bread baking by using quality flours. I bake my own hand made bread about twice a week and also didn't realise that the choice of flour makes such a difference.
I can't add anything to these flour threads through ignorance of knowledge, but I'd like to say thank-you for sharing your experience to forum members.
Terry
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adm
WFO Team Player
Posts: 164
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Post by adm on Aug 31, 2013 14:15:44 GMT
Here's my first boule using the Marriage's Manitoba flour. Sourdough (Ischia) starter. Looks pretty good. I haven't cut into it yet, so I don't know what the crumb looks like. In terms of using this flour, it was definitely a lot "stickier" to work with than my regular. Not in a bad way. I think that means it was higher gluten as you could certainly see the gluten developing in sheets and strings as the mixer mixed the dough. Crumb and taste taste later. I also have some pizza dough ball made up using the Marriage's "Bella" pizza flour. We'll see how they work later today...
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Post by stockport on Sept 6, 2013 20:03:59 GMT
I got my bag of manitoba flour the other day, just because of this thread, thanks, and here is my first atempt on a white sourdogh. And what a spring in that flour! Attachments:
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Post by stockport on Sept 6, 2013 20:07:43 GMT
Sorry about the size of the image. I've just learned something about images
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Post by Gaelceltic on Sept 6, 2013 22:09:27 GMT
Wow! Looks amazing. Can I admit to being more than a tad envious? It makes my breadmaker oat and cheese loaf look totally inadequate. I could not be bothered firing up the oven to make one loaf of bread. P1000897 by gaelceltic, on Flickr
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Post by cannyfradock on Sept 7, 2013 9:15:11 GMT
...great results guys.....this thread is bringing us lots of good pics......just makes me want to get the flour out and knock out a few loaves for an overnight prove.....which I'll do.
Terry
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adm
WFO Team Player
Posts: 164
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Post by adm on Sept 7, 2013 9:55:27 GMT
Here's some "quick and dirty" white bread using only the Manitoba flour. 70% Hydration, 1.4% salt, 1 packet instant yeast.
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