The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Uk Flour

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dazzer24's picture
dazzer24

Uk Flour

I'm baking crazy now. A few colleagues are buying loaves off me at work too so I'm considering buying in some larger sacks of flour-16kg seems to be the usual. I'm absolutely bewildered by the choice available. I've been using a very strong canadian white for my sourdough loaves which I like very much but its only available in the supermarket in 1.5kg bags. I recently ran out and used Allinsons very strong. It seemed less flavoursome but a little softer crumb. So perhaps I should be cutting one with the other to get the best of both worlds?

So I'd welcome any feedback from Uk based contributors on whom they use. I'm looking for someone whom I can order from online-unless someone knows a miller in North West England I can visit.

Marriages?Wrights?Doves?Shipton?Bacheldre? and there are many more I'm sure!

Help!(many thanks in advance for any contribution;)

Darren

Mr Scrogneugneu's picture
Mr Scrogneugneu

Wessex Mill is fantastic, but only available in 1.5kg in some places like Partridge's, Selfridge, etc. You can order online though, they sell large bags (10, 16 or 25kg) : http://www.wessexmill.co.uk/acatalog/Small_Bags.html#a69 

Their strong white is fantastic and gives a very nice, soft bread. All organic and using grain from local mills. They do have some weird stuff like apple&cinnamon flour, just ignore it ;-)

Hope it helps!

dazzer24's picture
dazzer24

Thanks Mr Scrog(for short!)... I'll take a look!

Darren

ananda's picture
ananda

Hi Darren,

I use Marriage's flours for the sort of bread you are making.   They offer excellent Organic Strong White and Wholemeal and have similar non-Organic flours as well.   They also do Strong Canadian, if that's your bag, but it's too strong for my liking.   Don't know about the Canadian, but others are all available in 16kg sacks.

As to where you might find a supplier?   NW England is a pretty big place, although the only people I have had dealings with are the folks at Unicorn Grocery in Manchester...and they only really seem to offer Doves Farm in 16kg bags...good flour, but I would prefer both Marriage's and Shipton Mill over Doves.   I use Bacheldre Dark Rye, and you can buy Bacheldre flours through Amazon in 25kg sacks; here is the link: http://www.amazon.co.uk/Bacheldre-Watermill-Organic-Stoneground-Unbleached/dp/B005FPWYRM/ref=pd_sim_sbs_grocery_29

Best wishes

Andy

dazzer24's picture
dazzer24

Hi Andy

Thanks very much. I lived in Chorlton for a few years so know the unicorn well. I don't even know why exactly I like the Canadian... Still early in my bread making journey! I perhaps should do I bake off Canadian v 'ordinary' strong and try work out why!

im really keen to improve my skills and knowledge. I wonder do you know of any good bread making courses, one

dayers or full length courses, in the greater Manchester area? Tried to get on a course at somewhere called Little Eye bakery in merseyside but his next few are booked up. 

lumos's picture
lumos

Hi Darren,

Is this school too far from you? ---- The School of Aritsan Food  

The classes are taught by Emmanuel Hadjiandreou, the author of "How to Make Bread," and seem to have quite a good reputation. 

Or have you look at the list of baking classes on this site?  ----- Artisan Baking Courses

 

As for flour, Shipton seems to be one of the most popular choices of flour for many artisan bakers and keen home bakers, including some of UK based TFL members.  I know at least a couple of UK TFLers who regularly buy their 16kg bag of  No.4 (Untreated Organic White) and they seem to be very happy.   I've been refraining from buying any flour from anyone in large bulk at the moment, but I used to use their flour before and was quite happy with their products and the service.

 

 

ananda's picture
ananda

Hi Darren,

You probably like the Canadian flour because it has excellent gluten quality meaning the dough is easy to handle, and there is lots of tolerance during all parts of the process.

But, it is expensive, and, actually, hearth-baked artisan-style bread lends itself to production with lower protein flours.   Marriage's flour is just over 11%, I believe, perfectly adequate for breadmaking, and not shipped from halfway round the world.   It is a blend of English wheat with other wheat from various places, but predominantly Europe, I believe.   Using All-Canadian commercially is prohibitively expensive.

I'm sorry, I can't help you on the courses, have you tried the Real Bread Campaign website?   Here: http://www.sustainweb.org/realbread/real_bread_campaign_bread_making_courses/

Best wishes

Andy

bertie26's picture
bertie26

I  hope you get settled in your baking journey. I found marriages canadian flour in Costco for about 12 for 16 kilos( cannot find the pound sign on my keyboard)

I have used theat with  sucess. Anady thanks for the advice about the lower protein flour I was wondering about that. I am baking with an Iraqi friend who makes Samoon and he uses chapatti flour which has about 12% protein and will now try it out to see how my S?D white will perform.

Darren forgive me for using your space to talk to andy I hope it is ok with you 

Bye Albert

Juergen Krauss's picture
Juergen Krauss

is milled in a specific way so that it has too much starch damage for European style leavened bread.

I encourage you to try it out - an interesting experience.

Happy Baking,

Juergen

dazzer24's picture
dazzer24

thanks guys

I'll have a look..and no problem Albert!

Sencha's picture
Sencha

Check out http://www.shipton-mill.com/

 

Free delivery on orders over £30 as well. I use all their organic flours and they are great.