The world needs more people like Angus. Supermarket own brand flour is often extremely cheap with no information, no product story. Angus & his testing makes me think of the organic baker I wrote about last year who mills his own flour, and the way organic flour and bread are tested. The grain varieties may be different to conventional crops and variables happen. Just as they do with home baking!
I love that you talk about the science behind this! I mill my own flour and know about what gluten does in bread but I’ve never heard what goes into the growing process. Thank you for sharing.
Very small scale, just for my family at this point. I mill just enough flour every day for our daily baking needs. I love doing this because of the amazing nutritional benefits of milling flour just before baking!
i am glad to find your post it is much helpful for me and some other readers also because the recipes discussed in it is much helpful for some people who are living outsite their houses but WBM price of atta in pakistan are manageable and a good quality product.
Thank you for sharing this post. I love reading about your approach, process and curiosity towards all the facets of bread making. Could you advise me on where to get metal loaf tins? (Trying to avoid nonstick coating). I’m visiting Shipton Mill on my way to Wales tomorrow, ridiculously excited
I'm glad you are finding my mild obsession helpful, but I find if I understand whats happening I then know where I can change things. I get my tins from rackmaster https://www.rackmaster.co.uk/ . They are the best quality and value I have found, the longer tin I find does a 1kg loaf and the slightly smaller is an 850g loaf. You just need to oil them each time before you put your dough in. The only fault ive found with them is if you are a little enthusiastic with the oil it leaks out the sides so I put them on a tray to sit in my fridge. I hope you have a great time at Shipton I have never made it down to them yet.
Thank you Emily, I’m taking both starters with me 🤣(we’re in Wales for a week). I’ve made plenty of ugly loaves in the past two weeks but if they taste good then that’s good enough for me. I have learnt a lot from each loaf, enjoyed the process of the pre-ferment.
My obsession will go on hold between Feb and April while I’m on a freelance job. Thank you for the tins recommendation, just what I’m looking for!
Looks delicious. I’m trying to ferment more slowly as I kept finding that by adjusting the water mixing temp to get BF done in4 hours, my dough was sticky and tricky, and sometimes I didn’t get a nice dark crust, presumably because it wasn’t well fermented. My last loaf was white with 10% rye and a much a better overall shape and it tasted good. I’m trying to replicate that today. I’m interested in trying more flavourful flours but feel like I need a better grip of the basics so I can judge it all better. Fingers crossed!
Sticky and tricky may be to do with the initial mixing, if you want to explain more about the flour you use or your process im happy to offer any thoughts. If you want a darker crust stoneground flours will naturally help with that. It is also hard to get a dark crust in a domestic oven, in the bakery we load bread at nearly 300c, somethings just aren’t possible at home. What flour/brand are you using for that 90% portion?
Thanks, Emily. I’m using Marriages finest strong white bread flour (13% protein. I usually mix in. Kitchen Aid - mix flour, water and starter - initial mix for a couple of minutes, add salt and reserved water (80% hydration) and mix on lowest setting for 4-5 minutes. After that, it’s almost at window pane. I do a couple of folds within the next couple of hours and then use temperature and visual cues to gauge when to shape. I have an Aga oven which heats to about 240 Celsius. Any advice appreciated.
The world needs more people like Angus. Supermarket own brand flour is often extremely cheap with no information, no product story. Angus & his testing makes me think of the organic baker I wrote about last year who mills his own flour, and the way organic flour and bread are tested. The grain varieties may be different to conventional crops and variables happen. Just as they do with home baking!
I love that you talk about the science behind this! I mill my own flour and know about what gluten does in bread but I’ve never heard what goes into the growing process. Thank you for sharing.
You’re so welcome. I have never tried milling my own flour. What scale do you do it on?
Very small scale, just for my family at this point. I mill just enough flour every day for our daily baking needs. I love doing this because of the amazing nutritional benefits of milling flour just before baking!
i am glad to find your post it is much helpful for me and some other readers also because the recipes discussed in it is much helpful for some people who are living outsite their houses but WBM price of atta in pakistan are manageable and a good quality product.
Thank you I am so glad you are finding it helpful. I have never used atta flour? What is it like?
Thank you for sharing this post. I love reading about your approach, process and curiosity towards all the facets of bread making. Could you advise me on where to get metal loaf tins? (Trying to avoid nonstick coating). I’m visiting Shipton Mill on my way to Wales tomorrow, ridiculously excited
I'm glad you are finding my mild obsession helpful, but I find if I understand whats happening I then know where I can change things. I get my tins from rackmaster https://www.rackmaster.co.uk/ . They are the best quality and value I have found, the longer tin I find does a 1kg loaf and the slightly smaller is an 850g loaf. You just need to oil them each time before you put your dough in. The only fault ive found with them is if you are a little enthusiastic with the oil it leaks out the sides so I put them on a tray to sit in my fridge. I hope you have a great time at Shipton I have never made it down to them yet.
Thank you Emily, I’m taking both starters with me 🤣(we’re in Wales for a week). I’ve made plenty of ugly loaves in the past two weeks but if they taste good then that’s good enough for me. I have learnt a lot from each loaf, enjoyed the process of the pre-ferment.
My obsession will go on hold between Feb and April while I’m on a freelance job. Thank you for the tins recommendation, just what I’m looking for!
Looks delicious. I’m trying to ferment more slowly as I kept finding that by adjusting the water mixing temp to get BF done in4 hours, my dough was sticky and tricky, and sometimes I didn’t get a nice dark crust, presumably because it wasn’t well fermented. My last loaf was white with 10% rye and a much a better overall shape and it tasted good. I’m trying to replicate that today. I’m interested in trying more flavourful flours but feel like I need a better grip of the basics so I can judge it all better. Fingers crossed!
I’ve replied privately with a few possibly tweaks to help
Sticky and tricky may be to do with the initial mixing, if you want to explain more about the flour you use or your process im happy to offer any thoughts. If you want a darker crust stoneground flours will naturally help with that. It is also hard to get a dark crust in a domestic oven, in the bakery we load bread at nearly 300c, somethings just aren’t possible at home. What flour/brand are you using for that 90% portion?
I’ve mixed by hand as well and had similarly variable results. I think I’ve tagged you into some pics uploaded as a note somewhere. 🙃
Thanks, Emily. I’m using Marriages finest strong white bread flour (13% protein. I usually mix in. Kitchen Aid - mix flour, water and starter - initial mix for a couple of minutes, add salt and reserved water (80% hydration) and mix on lowest setting for 4-5 minutes. After that, it’s almost at window pane. I do a couple of folds within the next couple of hours and then use temperature and visual cues to gauge when to shape. I have an Aga oven which heats to about 240 Celsius. Any advice appreciated.