JOSEF MARC Farine De Ble T65 Bread Flour, 4 LBS (1.8kg) - Unbleached & High Protein Flour, All Purpose Bread Flour, Strong Bread Flour.

The dough texture came out really soft

Must try item

I’ve used several Josef Marc flours and baked everything from cakes to sourdough. The quality never fails, and I see no reason why this one wouldn’t be just as good!My only issue is that it’s a bit on the pricy side. If it were more reasonable, I’d give up bakery bread for good!

Maybe because it travelled a long distance don't know but the flour was coming out from the sides and a little waste was their but still it was manageable..little pricey too..made bread and pizza dough turned out to be really good.The bread turned out to be just soft and amazing going to order more.

I have baked quite a few loaves of bread at this point, most of which turn out great, including hearty artisanal loaves. I would say I'm intermediate in terms of experience in understanding flour, ferment times and flavour profiles. I bought this in the hopes that a 'strong' flour would let me go past the limits of more common available flours in India.But alas, this was by far the *worst* flour I have ever worked with for any purpose. No matter the amount of hydration, the dough is a gloopy paste, has no strength and will not hold its shape. Someone said it's worse than using maida, I will go a step further and say it's worse than using atta, that would likely build a better texture and crumb. This was an absolutely wasted purchase and I am so angry at the hours I spent working this dough, trying everything to salvage it.I am genuinely surprised at the positive comments and answers here because for me, this was the worst dough I have touched and I am somewhat obsessed with dough at this point.Save yourself the money, don't buy this. It would be overpriced(but something I could live with) if it did what it promised. It's a very weak flour, I highly doubt the gluten content is 12+% as the packaging claims because I've boosted maida with added gluten to 10-11% which has a lot more strength than this absolute horror.I don't know how loaf bread would turn out with this but if youre hoping to do a boule, just close this tab and look elsewhere. I wish I had a source of actual good strong flour because this got my expectations up and let me down severely.

I made sour dough with it. The bread turned out awesome. I did not had the need to put a bread improver or anything else. Bcoz of its high gluten content, the breads come out really well.

Is it really bread flour? I have been baking breads with local flour Thought of switching to higher protein flour, it was my biggest mistake! It does not behave like a high protein flour. Poor packaging.I have been messing up sourdough breads since I am using it. Am going to give up. I have one unopened 1 kg packet. Anyone wants😃😃👆earlier experience👇🏼After few daysWell, baked baguettes and they were excellent.I will say don’t use for sourdough bread.Brioche, baguettes and milk loaf bread are meant to be made with this flour. Result is class apart.

I was apprehensive about this flour while kneading the dough. It wasn’t coming together smoothly, smelled a tad different from other bread flour I’ve used. But after letting it rest and warm proof for about 4 hours, I was able to roll it out into a beautiful pizza base. It holds really well and bakes easy. Tastes lovely. I will definitely continue buying it.