Gilchester's Farmhouse Brown Flour - a generous gift from the UK
Andy (ananda) very kindly sent some Gilchester’s Farmhouse Brown flour home with Franko, after Franko’s recent trip to the UK and Czech Republic.
Many thanks to both of these generous bakers – Andy for sharing this lovely flour, and Franko, who carefully packed the flour all the way home from the UK, then shipped some of the precious lot to me :^)
(Isn't it cool how TFL enables us to make friends with people from all parts of the world?)
delighted to see this arrive in the mail: gorgeous, soft, golden, fluffy flour...
I used the flour for two separate bakes of Andy’s Gilchester’s Miche - this formula another fantastic contribution by Andy, but not the best handling of it, on my part...
The first bake (two boules) was under-proofed - to my dismay!, attempting a pretty stencilled pattern, inspired by the Gilchester's website design...
(the leading photo for this post was the "good" side)
before baking, then... under-proofing resulting in oven spring
first boule...can still sort of see the "g" for gilchester's; and the other fared even worse!
Looks gave way to flavor and aroma, though: after the baking these loaves had a toasty, almost caramel-like aroma; the crust was crisp, but the crumb soft in texture.
The taste!: tangy, wheaty, even a bit peppery – with a lingering acidity, quite delicious.
Andy encouraged me for the second bake, saying it was better to be on the under-proofed side than
over-proofed, with this flour - given high extraction, fine milling, and lots of enzymes.
Not heeding Andy's advice, the second bake (a mini-miche with the remaining flour), I managed to
over-proof (proofed for 2.5 hours instead of 2 hours as for the first bake):
baked, with very little movement in the oven ...and the crumb
crumb might look a little better close up?
...this bread was just as fragrant and flavorful as the first :^)
Thanks again, Andy and Franko - your thoughtfulness resulted in bread with amazing flavor!
I'm thinking this flour must have been recently milled, given its 'fresh' taste - quite fabulous;
causing me to start thinking about home-milling again so I can try to recreate this flavor.
I am very grateful for the chance to bake with this flour - a lovely opportunity!
Happy baking everyone,