Foricher Pain Des Gaults CRC® Stoneground French Bread Flour
A stoneground flour consisiting of a blending French wheat flour with French rye flour & malted wheat. A French flour ideal for making Sourdough, baguettes & other traditional rustic French breads such as Gaults bread.
Certified wheat and rye, grown in France and kept without storage insecticide. Traceability from the wheat and rye plots to the dispatch of the flour. Contains 100%
French natural wheat & 100% French natural rye flour.
Creates a light thick crust with an irregular airy crumb
Protein: 9.5%
Water Absorption: 80%
Gluten: Dry Gluten 7.2%
Ideal for making Gaults bread, a typical, rustic French bread with a slightly thick crust and a brown, irregularly honeycombed crumb. Elaborated with sourdough, the bread obtains very developed flavors and aromas. Its slightly thick crust, its size and the leaven promote long storage.
About Foricher
Yvon Foricher's wish to convey his knowledge and vision soon became a reality when he bought the Moulin des Gaults in Poilly-Lez-Gien in 2000 and the company started to produce the flour it sold. In 2009, when an opportunity arose to purchase the Moulins Dormoy in Fougerolles, Yvon Foricher seized it to further develop throughout eastern France.
In 2016, the Moulins d’Arnouville joined La Maison Foricher, expanding its client base by working with independent Parisian bakers. Today, the team is continuing to grow with warehouses in the South of France and Brittany but the spirit, human touch and passion remain unchanged. In contact with each member of the team, Yvon Foricher conveys his vision of artisan baking and ensures their well-being. Each person working alongside him joins the company and becomes a member of this big family.
Click here to view a range of recipes created for Foricher flours.
Nutrition Per 100g
| Energy | 344kcal / 1457 kj |
| Total fat | 1.6g |
| Saturated fatty acids | 0.3g |
| Sugar | 3.5g |
| Salt | <0.01g |
| Carbohydrates | 66g |
| Fibre | 6g |
