Manitoba flour is unique due to its high gluten content, which gives dough the strength it needs to rise for an extended period. This flour is essential for recipes that involve multiple rises or extended proofing times, ensuring that your dough maintains its structure while developing a deep, rich flavor. With a high W index, this flour guarantees exceptional performance in all your professional and home-baking needs.

Recipe for Homemade Bread with Manitoba Flour

500 g Manitoba Flour
300-350 ml water
15 g baker’s yeast
10 g salt

Directions:

Mix the Dough: In a large mixing bowl, combine all the ingredients to form a smooth dough. If using a mixer, mix on a low setting until the dough comes together, then switch to a medium setting to knead.
Knead the Dough: Once the dough pulls away from the sides of the bowl, remove it and knead by hand until it becomes elastic and smooth.
First Rise: Divide the dough into several pieces and wrap them in a damp cloth. Let them rest in a warm place (such as a 20°C oven) for about 3 hours until doubled in size.
Shape the Dough: Before or after the first rise, shape the dough into your desired form, dusting lightly with additional Manitoba flour if needed.
Bake the Bread: Preheat the oven to 200°C. Bake the bread for 30 minutes or until golden brown. The result will be a beautifully risen, chewy loaf with a crisp crust.

Recipe for Buttered French Croissants with Manitoba Flour

500 g Manitoba flour
60 g granulated sugar
10 g brewer’s yeast
10 g salt
50 g fresh cream
250 g water

For Layering:

300 g butter (at 15°C)

For Glazing:

1 egg
1 teaspoon of milk

Method:

Prepare the Dough: The night before baking, mix the flour, water, and crumbled yeast until the dough is smooth and elastic. Add sugar, cream, and salt, then knead again until the dough is shiny. Shape into a ball, wrap in cling film, and refrigerate for at least 12 hours.
Prepare the Butter: The next day, roll out the butter between two sheets of parchment paper into a square, roughly 3 mm thick. Refrigerate the butter until the dough is ready.
Laminate the Dough: Roll out the dough to a rectangle double the size of the butter square. Place the butter in the center, fold the dough over it, and seal the edges. Roll out the dough and fold it over itself twice. Wrap it in plastic wrap and let it rest in the refrigerator for 30 minutes. Repeat this folding and resting process two more times.
Shape the Croissants: After the final rest, roll out the dough into a long rectangle about 3 mm thick. Cut isosceles triangles (base of 8-10 cm), then roll each triangle from the base to form croissants.
Final Proof: Place the croissants on a lined baking sheet, cover with plastic wrap, and let them rise for 2-3 hours.
Bake the Croissants: Preheat the oven to 220°C. Brush the croissants with a mixture of beaten egg and milk. Bake for 5-6 minutes, then reduce the temperature to 190°C and bake for another 10 minutes, until golden brown and flaky.