My recent choice of flour for tartine is definitely bob's red mill flour: 70% bread strong flour + 30% all-purpose. The bread is sooo tall, it incorporates a lot of air inside.
🌿The dough structure is great: silky, smooth, gluten is extensible and strong.💪 It's such a pleasure to work with such a dough🙌🏻
📌That's one of the advantages for me here in the US, that I can try different kinds of flour of great quality, as well as Russian😉
💡Let's share in the comments which flour works best for you?🌾
