Smart Bake Check
Five quick questions. We'll tailor water temperature, speeds and timings to your kitchen.
1 / 5
Different flours need different handling.
Strong white bread flour
Best all-rounder for most loaves.
Plain / all-purpose flour
Lower protein — softer crumb, less rise.
Wholemeal / wholewheat
Drinks more water, ferments faster.
Rye flour
Sticky, low gluten — needs a different approach.
Italian 00
Fine, silky — great for pizza & focaccia.