This last weekend i did a little trip into the countryside to an area known as the North Eastern Wheat belt here in Western Australia. It was a very good harvest this year exceeding 20 million tonnes. The purpose of my trip wasn't to admire all the wide open empty spaces but to do a bit of bread baking tuition, Its fairly remote 236 km inland from Perth. I drove up one afternoon stayed at a great old Hotel and had a full days baking and stayed that 2nd night travelling home the following morning. It was a great weekend and a lot of fun for both parties but respecting privacy i wont be reporting the events but i do have some pictures that i took of the Hotel which will be celebrating its centenary in 2025 and also the grain silos across the road with the rail loading facilities
Just as the sun sank slowly in the west
and across the road is the grain terminal
Anyway upon my return to civilisation, the following morning i was off early to the Big Loaf Bakery where the production Manager Peter and i were going to Mill some of the Red Wheat which we were kindly given to have a play with. we chose the winter variety ACCROC as it seemed harder than the spring variety BEAUFORT. the bigger mill did a great job with 4 chutes giving us a flour at one end and bran at the other with intermediates in the middle. we were impressed with the aroma and the colour both of the bran and the flour. we milled enough to give us a dough for 9 loaves for our trial.
the bran end of the milling chutes
the flour end of the mill
Hydrating the flour
the s/d culture has been added
out of the oven
at home cooled and sliced
Quite amazed at the colour of the crumb the taste was very good and the bread felt nice in the mouth and not at all chewy in fact it seemed to breakdown quite easily without much chewing effort required!
The dough was made entirely from the Red Wheat with only salt and the S/D culture added I will need to get back to Peter to confirm the exact composition of the flour that we used as it came from the Mill as i did have to leave and pick up a bus for my Nephews work shop. we didnt do any measurements to get an extraction rate but did get a good indication of its character and behavior. Looking forward to finding out what Peter and Lachie think when they get to taste their loaves.