The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Going to Central Milling - What to Try?

BreadBabies's picture
BreadBabies

Going to Central Milling - What to Try?

Grandma's got the kiddo tomorrow and we have the day off.  So, we thought we'd make the 45 minute drive over to Central Milling.  I've never been there or used their flours but I know they are wildly popular and many of you have.

So, any recommendations on what I should try.  I'm sticking to basic sourdoughs for now...you know...no purple-carrot-einkorn-kamut-breads-cooked-over-an-open-flame or anything.  I'm insanely impressed by those of you who make those kinds of things -- the shining glory of your breads gives me a sunburn.  But for now, I'm concentrating on the basics.

One thing we're definitely going to pick up is some of Tony's flour. We are big fans of his pizza and grab a slice every chance we get when we're in SF.

Any other recommendations?

 

DanAyo's picture
DanAyo

Amy, I asked Trevor that same question. He wrote me, 

”It's a toss-up between the ABC+ and the T70. In my limited experience, the T70 can handle a bit more water than the ABC+ and has a somewhat deeper flavor, while the ABC+ seems to give a bit more extensibility to the dough and irregularity to the crumb. But these are very subtle differences -- as far as I'm concerned, the two are fairly interchangeable. I get similar dough consistencies with T70 at 80% hydration and ABC+ at 78% hydration. Both seem to be excellent flours for modern artisan style breads. But again, my experience is very limited here. If I could only choose one for the rest of my life, I'd probably go with the T70.

 As for the T85, it's a great flour in its own right. Wonderful rich flavor (without much of that whole grain bitterness) and makes for a surprisingly extensible dough considering its high extraction. If my tastes didn't lean more towards the whiter & lighter type of breads then it's very likely that this would be my first choice. But don't get me wrong, straight T85 can make a lovely light, and yet hearty loaf. It's all in the fermentation and handling“.    - - -    I wished the the shipping was affordable.   - - -   Have you established your new starter yet? And if so, have you baked with it? Dan
BreadBabies's picture
BreadBabies

Yes, I have established it.  At first I tried to revitalize a carlsfriends starter that I received about a year ago. That went nowhere.  Then I received a gift in the mail from a TFLer...a Cultures for Health starter. That one was up and at 'em in 2 days. So, yesterday I baked a loaf.  It rose beautifully.  Best rise of my life.  It was such a relief.  Oven spring was great and the crumb was custardy, open and irregular.  And you know what?  My shaping wasn't perfect. The blade flew off my lame in the middle of scoring and it awkwardly plopped into the dutch oven.  And it was still fantastic bread.

I feel like this is how it should have been all along.  In the past, I've nailed all those things and the bread was terrible.  It was my starter.  Maybe even my flour.  Because even last spring when I had started to get the bread rising after experiencing similar problems, it was never like this.  I had been using the exact same flour for the original starter back then, too. And I'm certain my starter maintenance wasn't the problem. I had been following all the research, all the rules, and pampering that thing.

Anyway, I will bake another loaf and post my conclusions on the thread very soon.

Thanks for all your support.

Wild-Yeast's picture
Wild-Yeast

Last order;

50#Organic Artisan Bakers Craft Plus Unbleached malted wheat flour

10# Organic Whole Dark Rye Flour

Bakes consist of Pain au Levain, Deli Rye and Sourdough Cinnamon Rolls.

Wild-Yeast

BreadBabies's picture
BreadBabies

I went.  I conquered.  I met some lovely fellow home bakers there and ended up having lunch. Isn't the bread-baking world fantastic?  So, are you the Wild Yeast of the Wild Yeast blog?

I am now the proud owner of ABC+, Organic Whole Rye, T85, Tony's 00, and a 5lb bag of malted barley I will probably never get through.

So, do you have any recommended recipes for the ABC+?  I'm finding myself a little paralyzed, not wanting to waste it.

Wild-Yeast's picture
Wild-Yeast

No, I'm not that Wild-Yeast. I somehow got to TFL first and wasn't aware of Susan's nom de plume. 

Tony's 00 I suggest thin crust pizza - a Napoli Margherita made from San Marzano tomatos, mozzarela, olive oil and basil.

I'd make a 10-15% deli rye from the ABC+ and Whole Rye. Just follow the standard 65% Pain au Levain made from a 20-30% levain - add the 10-15% rye flour along with the ABC+ when mixing the main dough.

Another indulgence would be Tartine Bakery morning buns.

Uses a Polish (15%?) which is then mixed up to make what looks like a 62-65% dough then is made into pâte feuilletée.

Here's a video of Chad Robertson preparing a batch;

https://www.youtube.com/watch?v=Ij4snv_9ro4

 

Happy Baking! 

Wild-Yeast 

Filomatic's picture
Filomatic

Amy, I was dizzy with excitement when I loaded the two 50-lb bags of flour into my car, having read that this flour was as good as it gets.  I got ABC malted, and 85 extraction malted (trying to be Tartine-ready).  In practice, I was disappointed with the flavor of the flour.  Surprisingly the KA flour tasted better to me.

However, I love the feel of the ABC, and I have used it all.  And the medium rye I got there is really good.  I think I can get an approximation to medium rye by milling finely and sifting, but I'm just guessing.  Let us know how you like working with this flour.

Have you got your starter working for you yet?

BreadBabies's picture
BreadBabies

I think you mentioned that last year. So, needless to say, having heard different experiences, including yours, my expectations were measured. I don't think I would have paid for the shipping, but luckily, I didn't have to.  The biggest difference I'm noticing is in the texture. These flours seem much more extensible. They make a nice, soft dough. Flavor-wise...I can't say I can discern a huge difference, but that could be from lack of experience.

Yes, I did get a starter going, but it was a different starter. I'm getting very good rise now. Will post a pic at some point when the family doesn't it tear into it immediately after it comes out of the oven. :)

Filomatic's picture
Filomatic

So glad to hear it!