From Enkir, fine “00" to buckwheat and semolina, we’ve been stocking the finest range of Italian organic flour from Mulino Marino for some time now, and it’s been one of our most successful flours. Customers come back for them time and time again and tell us that they love the different flavours and textures that they get, not just in their bread but in cakes and pastries too.
One of the most important things to us when we source flour is consistency. It’s just frustrating when you make a loaf one week and it turns out beautifully only to find the following week that it is entirely different.
Angus McCaig is a good friend to us at BakeryBits and has taken the time to run the Mulino Marino flours through his kitchen at The Holt, between services and when not giving baking courses, using them almost blind, added to his standard bread recipe in order to see how they perform and compare, and his results may be read here. Angus has become quite a fan of Mulino Marino flours. It you haven’t done so yet, you should try his Panettone Brioche recipe!
Durum wheat semolina is milled from selected organic wheat, free of any enhancers or other additives for making fresh or dry pasta, for adding to breads for extra chewiness or for dusting peels and bannetons.
I bet you'd like to work at the The Bertinet Bakery in Bath! The well-known organisation has a new night baker vacancy starting July/August. See our Job Board for details and be sure to let us know of your baking vacancy – follow the link on the Board.
User Baking Gallery
Featured images courtesy of (from left): Steve (Little Buzzard Bakery), Christine Sweeney, Karen Handle