MANITALY
SOURDOUGH SUCCESS !!!
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- I used a new flour this time. It’s called MANITALY
- It is from Italy) 15% strong flour.
- Non-GMO, Glyphosate-free
- If you bake bread, you know how happythis makes me. Just look at that “ear”. This is my first “ear” ever! It has to cool but when I cut it,we’ll see what the “crumb” looks like.
THIS IS THE VIDEO I USED TO MAKE THE BREAD. IT TRULY WAS EASY. I HAD SUCCESS ON MY FIRST TRY. WOW.
I AM happy with the “crumb”. Can’t wait to taste it! In the video he does not use Manitaly, but he does use a strong flour. Not sure which one. He does say if you use a strong flour you will have success!
MORE INFORMATION ON MANITALY FLOUR: SOURCE: Manitaly Flour
Uncompromising on quality, Molino Paolo Mariani has been focusing on using solely 100% Italian grains in its flour since its inception in 1905.
Molino Mariani ‘Manitaly’ flour, achieves the incredible goal of obtaining Manitoba-grade flour using exclusively Italian grains, locally sourced from the Marche region, and using a transparent, traceable supply chain (which can be followed using the QR code provided).
This flour is perfect for baking bread, pizza dough, focaccia, and desserts with longer fermentation times. It’s also excellent for pasta madre preparations and feedings. It contains a high level of gluten and protein, with a bread making index of W 330-350, and it’s able to absorb 90% of its weight in water.
- 1kg (2.2 lbs)
- Tipo 0 flour made with 100% Italian grains
- Protein: > 15%
- Dry Gluten: 13.5%
- W: 330-350
- P/L: 0.65-0.75
- Falling Number: 330
- Non-GMO, Glyphosate-free
For further information, please refer to the product brochure or the spec / data sheet.
More Picturees after I slice the loaf.
