

Hello Lyndsey
I enjoy making bread and like Delia's French bread recipe. I recently purchased some T65 French Bread Flour. I read somewhere that if using this flour rather than 'regular' strong bread flour you need to reduce the amount of water by 10-15%. Is that correct? Have you and Delia had any experience of using this flour in your recipes? Any tips gratefully received.
Thank you, Jayne Neal
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Hello Jayne,
We have not tested any of Delia’s recipes using the T65 French flour.
So I’m so sorry but we cannot help this time.
Kind regards
Lindsey