04/08/2026
TL;DR: The bread recipe is changing for the better - read on to find out why and claim your first weeks bread FREE (new subs only)…
Some of you may remember this post from earlier in the year where I was experimenting with different flours for Jack's Bread.
I felt my recipe was pretty good at that point - I was simply looking for a supplier who could supply in larger quantities as up to that point I had been relying on small bags from Waitrose.
So around February I switched to Shipton Mill organic flour. The flour was a very similar nutritional match to the Waitrose flour so I have naively assumed I could substitute one with another.
It took me a month or so to realise that the bread was not coming out as good; the crust had a tendency to be more leathery and the crumb more dense.
I had got my new bread oven around the same time, so had assumed it was related. So I spent months tweaking all the oven variables only to find nothing made much difference. I tweaked my other processes as well such as changing how much water went into the bread. Again, no major improvements.
It was only after another long chat with AI that the problem dawned on me: It must be the flour.
It turns out not all flours are made equal. Even if everything on the packet reads the same, two "identical" flours can produce remarkably different bread.
I had been chasing protein levels - typically 14% - based on received wisdom that strong (i.e. high protein) flour was "best" for bread, especially sourdough.
But it turns out you can go too far. Not just that, but behind that single protein % lies numerous details such as a the levels of gliadin vs glutenin.
At this point we get deep into flour science. I've subsequently learned I need to consider all these factors when I'm chasing the perfect loaf:
- Protein Content (%)
- Ash Content (%)
- Extraction Rate (%)
- Particle Size / Milling Fineness
- W-Value (Gluten Strength)
- P/L Ratio (Elasticity vs. Extensibility)
- Water Absorption Capacity (%)
- Falling Number (Enzymatic Activity)
- Moisture Content (%)
🤪 Clearly I was a little naïve at the beginning but we "learn by doing" as they say.
Subscribers are already giving positive feedback on the recipe change:
"Lighter less chewy and crust is good too"
"Thin and crispy crust with softer crumb with nice flavour"
"Bread is very good!!"
If you have yet to try Jack's Bread there has never been a better time! First 3 customers who mention this post can also claim 25% off their first months subscription.
Thanks for reading!
www.jacksbread.co.uk
