The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Yorkshire Organic Flour

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tomdrum's picture
tomdrum

Yorkshire Organic Flour

Just thought I would put up a pic of a loaf I baked for last sundays breakfast, simple and delicious.

100% Yorkshire organic 86% extraction flour

70% water

2% salt

with I think 30% of the four prefermented for 14 hours with spoon of my trusty rye sour 

retarded overnight and baker for breakfast, perfect.

Sorry no crumb shot

tomdrum's picture
tomdrum

does anyone else, from the UK obviously ever bake with this flower. It is all grown and milled in Yorkshire, and is some of the tastiest flower I have ever used. Highly recommended.

 

ananda's picture
ananda

Hello tomdrum,

I've used Yorkshire Organics flour a few years ago with Andrew Whitley.   I believe they are supplying some of the Handmade Bakery's flour these days.

Good stuff!

Andy

tomdrum's picture
tomdrum

Hi Andy

Thanks for your kind comment. I hand't realised you guys had used Yorkshire Organic flour, would I be right in assuming this was at The Village Bakery? Which loaves were you making with it? I have heard that they are, or at least were the last I heard using it at the handmade bakery but I have yet to visit. Definately on the list

 

Tom

ananda's picture
ananda

Hi Tom,

To clarify, I was assissting Andrew Whitley on the Bread Matters courses which were held at Village Bakery, Melmerby at the time I recollect using this flour.   However it was at a time after both of us had ceased to be involved with Village Bakery.   Andrew was running Bread Matters, and I was doing what you are doing....studying for bakery quals!

We used the Yorkshire Organics flour on the "Baking with English Grains" course if I'm not wrong.

In my time at Village Bakery we used almost exclusively Shipton flour, with a very small amount of Little Salkeld Watermill flour also used.   I believe the contract moved over to Nelstrops after I left, but really have no idea which flour is used now.   It's getting on for 9 years since I worked there as a baker.

All good wishes

Andy