Product Description This white flour has been more refined and developed to produce a whiter loaf, it is strong for bread making and makes wonderful bread for all the family to enjoy.About the MillMilling is the one of the oldest and most necessary craft's. At Bacheldre Watermill we use a blend of traditional skills and equipment with modern machinery to create a range of award winning Organic flours. The grain is first cleaned in our refurbished 'Eureka scouring and separating machine' dating back to the late 1800's before it goes to the hopper above the stone.The Millers' TaleWhen Matt and Anne Scott first visited Bacheldre Watermill, in the beautiful Welsh Marches, it was love at first sight: "We just knew this was the place for us", explains Matt. Having decided to start a new business in the country, the Scotts had planned to work in tourism, and Bacheldre was being sold as a campsite that just happened to have a watermill attached."There's been a mill here since 1575, and the idea of keeping that heritage going really appealed to us. The mill was a working museum when we first came across it but was only grinding around a tonne of grain a month. We went into it as complete novices, but learnt quickly. We have increased production as the business has gone from strength to strength, and we have won many awards for the quality of our flour, our packaging and our business. Our success is really down to our attention to detail and the traditional methods we employ for our milling, and also the way we pack it. By stone grinding the flour we retain all the natural goodness and flavours of the wheat germ. Our range of bread, home baking and speciality flours are a must for the home kitchen through to Michelin star restaurants."There has been a water mill at Bacheldre since 1575 and the current building was built in 1747. The mill was built to service the 500 acre estate of 'Crow Wood' including the hamlet of Bacheldre, it has been mainly used during the winter months, due to the supply of water to the mill, and for such a small estate only a small amount of feed and flour was required.Today we have grown the business and although we do use motors to turn our stone's, this has been done sympathetically to match the speed that the water wheel turns the stones, we can mill longer in the day, but not faster. We use a green energy supply and we are now working on installing an electric generator to the waterwheel to use the water to create some of the electric required. Ingredients WHEAT flour, statutory nutrients (calcium carbonate, iron, thiamin and niacin).Allergy Advise : For Allergens, including cereals containing gluten, see ingredients in BOLD. P.when('A').execute(function(A) { A.on('a:expander:toggle_description:toggle:collapse', function(data) { window.scroll(0, data.expander.$expander[0].offsetTop-100); }); }); Box Contains Each order comes with 1 x 16kg Bacheldre Watermill Stoneground Strong Bakers White Flour See more
I**N
Great flour, poor packaging now polythene liner omitted
I really like this flour; it's been fabulous for bread making whether it's loaves, rolls, pizza bases and even brioche. There is a but though. as I have just cancelled my subscription due to the packaging. When we first started ordering it came in a strong lining polythene sack which kept the sack from being ripped/punctured during transport. Over the last few orders, this lining has been omitted in the packaging and we've had as a result several deliveries now where the paper sack has been ripped open.We've contacted amazon a couple of times about this and they've been really good at sorting it out, but now I'm at the point where I don't want to order any more until the packaging is better.
P**A
Always good results
I’m glad this bulk flour is now back in stock. A much more economical way of buying a very good bread flour.However I do think some thought should be given to the packaging. A paper sack just doesn’t stand up to the rigours of transport. My bag had been ripped and held together with cellotape which by the time I got it to my kitchen left a trail of flour from the porch.Otherwise I’m very happy with the flour which I use to make flatbread on a regular basis.
B**P
The best for baguette (and other things)
I have been baking bread for over 20 years. I am French and have been living in the UK for 16 years now, and for all that time I've looked for an equivalent to the French T55 flour used for baguette and most French breads. The best I had found (after trying perhaps 25 different kinds of flour)was Bacheldre's Organic Strong White Unbleached. That produces a very fragrant and tasty baguette but with a chewy rather than crackly crust and a slightly hard crumb. I realised that Bacheldre's Bakers white is not the same (milled more finely in particular) and decided to try that. And Lo, at last the perfect baguette. Light golden crackly crust, perfect elastic and tender crumb. The flour is also perfect for pizza dough, Ciabatta and Focaccia. For sour dough I prefer the Organic Strong White because it has more body and a more pronounced taste. But Baker's white can be beaten for baguettes!In case you wonder, here is the recipe I use:3 cups Baker's white2 tsp Maldon sea salt (in flakes. If you use regular salt diminish the quantity but you'll be losing on flavour)1/4 tsp Golden SAF yeast (a bit more in winter)enough filtered or mineral water to make a very hydrated dough that will leave the sides of my Kenwood bowl but remain very supple and elastic. I've never calculated the hydration rate but it's about the same as Lahey's no knead dough, ie about 68-70%. You need a machine for this recipe, by hand you won't be able to knead a dough that hydrated.Knead for 14mn (yes, 14mn) at speed 1.5 in a Kenwood Major (don't know for other machines, it's a low speed). Let rise all night. When fully risen, divide in four. Shape each baguette by making a central spine and folding the dough over on both sides. Let rise on strips of silicone paper (I know, I should use a couche but paper is fine) another 30mn. Meanwhile, pre-heat 2x32cm Le Creuset or Le Chasseur cast iron terrines at 245°C for at least 20mn. Slash 2 baguettes 3 times deeply on the diagonal and lower them carefully in the hot terrines, put the hot lids on and bake at 200°C (fan oven) for 28mn. Take out and repeat for the other two.NB: if you are lucky enough to have a steam injecting oven you don't need to use the cast iron baking. If you don't, then it's the closest approximation I have found. Works infinitely better than putting water on a hot pan in the oven. Preferably get something non enamelled (the Satin Black range works perfectly).
J**L
The Secret is out : will they run out?
I treated myself to this flour because I simply wanted to try it - having read the reviews.I am heavily involved in trying to get others to bake their own bread and save money by so doing. The normal sale unit is one and a half kilos of flour which makes 3 (just under) 800 gm loaves. The 800 gms is important because that is the standard legal weight for a 'large' loaf. Typically you can buy 'own brand' flour for about 80 pence or about 54 pence a kilo. This flour is over a £1 a kilo. i.e double the cost of 'own brand' bread flours.Is it worth it? -- In pure monetary terms - probably not but it is cheaper than Carr's Breadmaker flours and other known brands as well.Plus pointsa) it is made from UK grown flourb) it is traditionally milledc) it makes good bread and other dough productsd) the dough you make is not nearly as 'sticky' as flour from a modern mill and it is a real pleasure to feel the dough come together in your hands and as you clean your hands after preparation.e) the flavour is OK but no better than Sainsbury's own brandf) the crumb is better than most and the crust is as good if not better than othersNegative pointsa) it is in a large bag and if you are as clumsy as I am you get spillages when weighing it out whereas with a standard bag you just make the whole bag with no spillageb) It's taste is no better than Sainsbury's Own Brand - but better than Lidls, Tesco etcc) the bread you make with this seems to be eaten more quickly than others.How did I make it?Step 1 : Activated 1 teaspoonful of Allinson's dried yeast with 960 gms water and 100 gms of dried milk powderStep 2 : added 800 gms flour, whisked and left covered as a sponge for 12 hoursStep 3 : mixed in another 800 gms flour and 3 teaspoons of salt and left (covered) for half a hour then added 50 gms melted butterStep 4 : scaled out to three equal pieces of dough and kneaded each separatelyStep 5 : shaped each piece and put into tins - pressing it down to reach the corners and flatten the topsStep 6 : left to rise (covered) until 2 cm above top of tinSTep 7 : baked in AGA oven for 30 minutes having thrown in a mug full of water before closing the doorStep 8 : left to cool and then ate the crust and a slice off one loaf slathered with butter.I use Allinsons dried east because it a) it has no added ingredients and b) it seems (to me at least) to have a nicer flavour than either fresh yeast or the yeast used in bread makers. I use the sponge method of making bread because it allows time for the full flavour to develop and makes the dough that much easier to work.Will I buy this again? : Yes - for myself.Will I recommend it to others who I am showing how to make bread? Probably not because these are people for whom every penny counts. I encourage then to make three loaves - sell one - and keep two - which effectively gives them "Free Bread for Life". IF they use this flour then the cost of production goes up by nearly 50%. And their customers will scarcely tell the difference.Overall view : Yes a super flour with the added satisfaction in the handling of the dough and it is definitely one for someone who really likes bread : It is obviously gaining in popularity and the mill owners seem to be doing a cracking job of milling, marketing and selling flour so the worry is "Will there be enough to satisfy demand?" : maybe we shouldn't write good reviews and then there will be enough to keep those of us who like it supplied for ever!EDIT ADDITION : less than 12 hours after writing this Amazon are out of stock!!!NEXT EDIT : About a week later it's back in stock - well done.
Trustpilot
2 weeks ago
1 month ago
