The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

best UK flours?

jo_en's picture
jo_en

best UK flours?

Hi All in UK,

Any recommendations for great flours from UK? 

I have another door to door deliverer this summer!

Abe's picture
Abe

That are commonly grown in many parts of the world, albeit there will be some regional differences due to local condition's, why now go for something more unique? 

https://www.shipton-mill.com/products/organic-stoneground-wholemeal-flour-706

When I made a starter with this flour it was ready in 3 to 4 days. 

 

Cotswold Flour

Cotswold Flour has some interesting heritage flours and heritage flour blends. For example Heritage Broadway which has a blend of heritage wheats. Heritage Fifield Light flour which is a blend of heritage white flours. Cotswold Crunch - strong white flour, malted wheat flakes and malt flour.

If you do buy any then look for advice on the website on how they are best handled. And more...

 

Gilchester's

Another good website. Not all spelt is true spelt. Many spelt varieties today are modern hybrids that have been bred with strong modern wheats. Gilchester's sell true spelt. 

https://gilchesters.com/products/organice-wholemeal-spelt-flour

Our Wholemeal Spelt is finely milled to give you a silky texture and maximum flavour. We grow a true Spelt variety called Oberkulmer Rotkorn and not a wheat-Spelt cross as now commonly used. Spelt has traditionally more stretch than strength so bake it in a tin to keep the shape or mix with wheat flour.

[On their website it says out of stock but you can get in touch with them to ask when they expect it back in. You can also try buying this flour from other online stores such as bakerybits https://www.bakerybits.co.uk/gilchester-organic-spelt-flour]

P.s. if you buy from bakerybits then just so you know they take their time dispatching the order. 

 

jo_en's picture
jo_en

Thank you!

I will be reading about the flours and offerings above  and sending the products name on!!

 

 

 

JonJ's picture
JonJ

I second the Cotswold crunch, I've had two people bring me a bag in their luggage and really enjoyed the breads made with it.

jo_en's picture
jo_en

Hi,

I read about the Cotswold Crunch and with a 2nd recommendation 

 from you, that is one I will request. Thanks for writing about your good success with it.

I hope you can post a picture of any future bake you will have with it!

 

 

JonJ's picture
JonJ

Alas, no more future bakes for the nonce as it was all used up ages ago. Here is one of my bakes from about six months ago though:

60% cotswold crunch and 40% bread flour. Only 66% hydration. The bread had a lovely malty flavour.

The flour also made amazing bread rolls, can't recall what blend of flours I used for that.

My London friend said "you're more likely to find Cotswold Crunch in a larger Tesco"

jo_en's picture
jo_en

Thank you!! That is a beautiful loaf.  I will send the tip about looking in Tesco ahead.

I also asked for a loaf of Hovis granary bread or another great loaf liked over there.

 

PS Maybe I could add some oat groats??

jo_en's picture
jo_en

You were right! My contact says that they have seen the Cotswold Crunch around so I will am hopeful of getting that.  Thanks for the tip. :)

JonJ's picture
JonJ

Yay!

Ilya Flyamer's picture
Ilya Flyamer

Here is an interesting project with landrace varieties:

https://scotlandthebread.org/product-category/scottish-flour-and-grain/

It's been a while, but I found it to be tasty, however not easy to work with.

jo_en's picture
jo_en

That was an interesting site. I saw the sourdough starter which was said to have come from a Russian bakery.

I am thinking of getting it. I wonder what would make it distinctive.

It did not seem they have regular vendors in London so I will need to order soon.

Thanks for your referral!

 

 

Ilya Flyamer's picture
Ilya Flyamer

Yeah, they have nice stuff. I still use the wood pulp bannetons from them. 

And I was also using their starter back in Edinburgh! No complaints, worked well. I think I still have a jar with it dried down...

JonJ's picture
JonJ

There really should be a Scottish bread with groats in it!

Ilya Flyamer's picture
Ilya Flyamer

Another Scottish idea: beremeal, it's ground from a special ancient variety of barley, only grown in Orkney and ground on a single mill. Add just small amount to bread, 20% maybe, for a very nice particular taste!

https://baronymill.com/

I guess also you'd have to order online...

jo_en's picture
jo_en

Actually, I have started to experiment with barley. I am nowhere near 20%!!

Ilya Flyamer's picture
Ilya Flyamer

I posted my attempts at some point here in my blog a few years ago... It affects the texture of the dough and bread quite a lot, a bit like rye but even more challenging. But at 20% it was ok, and very nice particular taste.

albacore's picture
albacore

Also have a look at the offerings from Deliver Deli. I buy their Millers Choice grain and they also sell it as a flour. Millers Choice has a good flavour and more strength than many UK heritage grains.

The  Wildfarmed flours are also becoming very popular in the UK - I've had good results with the T65 and T85. And Deliver Deli's Diversity blend looks interesting (though I haven't tried it):

"A wholemeal base blend flour with a rich range of elements. Made up of 10 grains, seeds, pulses, nettle, and seaweed to pack a powerful and flavorsome punch".

Lance

jo_en's picture
jo_en

Thank you for the link to D Deli and your experience with Millers Choice.

They sure have a good selection of companies!