The flour looked and heaped a bit different as it came out of the bag and the dough started quite wet, but it soon came round to my normal bread dough. Around 4 hours first rise, after which the dough was not as sticky as it would have been half an hour later, and around 3 hours second rise, after which the dough had domed nicely, about an inch above the rims of the tins. Got them into the oven without incident, unlike on the last occasion noticed at reference 2. All done by around 1630, with the result shown, the left hand loaf having been in the bottom half of the oven and risen into the shelf above. Maybe try the bottom shelf sitting on the bottom of the oven next time - the worry there being that the bottom of the loaf won't look properly.
Texture of the left hand loaf excellent at 1800, even if the flavour was a little bland. It will probably be better tomorrow morning. Right hand loaf frozen while still not quite cold. Verdict: Carr's flour will do.
I can also report that 500g of Italian yeast (Mauripan from AB-Mauri of reference 3) turned up from Amazon this morning, my normal yeast from Allinson's having vanished from the Epsom shelves. On the assumption that the stuff works, this means that bread supplies are now secured well into May.
Reference 1: http://psmv4.blogspot.com/2020/03/flour-supply.html.
Reference 2: http://psmv4.blogspot.com/2020/04/disaster-555.html.
Reference 3: https://www.abmauri.com/. Not clear to me from either this website or my packet of yeast who exactly these people are or where they are headquartered. But they do seem to be big cheeses in the world of yeast, they do a lot of business in Turkey & the Middle East and there is an Australian angle as there is a kangaroo design on the packet.
Reference 4: https://psmv4.blogspot.com/2020/04/stocking-up.html. The other stash of flour.
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