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11 of 11 people found the following review helpful
on 19 February 2012
This flour seems fairly coarse when dry but quickly forms a nice pliable dough. It seems to hold more water that other flours that I have used. The resulting bread has a good structure and excellent taste. The colour of the crumb is similar to, but perhaps a touch darker than what is often referred to as artisan bread in bakeries.
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21 of 22 people found the following review helpful
on 18 December 2012
Firstly, let me say (as has already been mentioned) this flour will not give you a pure white loaf and it might take a couple of goes to get use to it but the taste is fantastic so it's well worth the effort. I consider myself an experienced baker, producing around half a dozen loaves a week, mostly using my own sourdough starter, but, having been used to using Alinsons Very Strong Flour, it took me a couple of attempts to get it right. Without teaching anyone to suck eggs, here's a couple of tips that might be helpful.

If you're using the sourdough long fermentation method (12 hours or more), don't overwork the dough as you'll develop the gluten too much and this is not VERY strong flour. Just a few minutes kneading to get everything working together is enough. Then ferment it overnight in a cool place (you could use the fridge or, in winter, a cold room). When you come to knocking back and proving, just a gentle kneading is enough but you'll probably have to prove it for an hour to an hour and a half in a warm place (using a proving basket is best so that it doesn't go too flat) until it has just about doubled in size. Remember to preheat the oven well to around 220C (I use a baking stone consisting of a thick piece of granite and cover the baking loaf with one of those old-fashioned brown mixing bowls, which, or course, should also be preheated) and slash the top deeply with a grignette (cheap to buy and must for good baking). Bake for around 20-25 minutes then turn the oven down to 200 and bake for a further 20-25 minutes. Oh, forgot to say, this is for a big loaf (1.5 lbs of flour, a smaller loaf will, of course, take less time). I can promise (well, almost) that you'll produce a loaf that will taste better than anything you've ever eaten and it will disappear straight away! Hope this is helpful. Happy baking.

NEW COMMENT.

Since writing the above I've read Chad Robertson's 'Tartine Bread' and it's completely changed the way I bake, producing the most fantastic bread with this and other Bacheldre flours. Instead of kneading, it involves folding the dough from time to time during a long bulk fermentation. It sounds complicated at first, probably due to his very detailed description and photographs - but, in practice it's pretty intuitive. The bread is amazing: thick, dark crusts with a moist, open crumb and a flavour that's incredible. It's a superb book that every home baker should read.
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8 of 8 people found the following review helpful
I just came back to buy some more of this "The Best Flour in The World" only to find it's not available because someone complained to Amazon, that it is not as described! OMG why does Amazon not just read the reviews. This flour is as it is described and my husband makes the most delicious bread with this fabulous flour. He has been making bread for over 40 years and this flour is the best we have ever used...... Please Amazon I need this flour urgently getting withdrawal symtoms, need my Bread (made with Bacheldre Watermill Organic Stoneground Unbleached white Flour) butter and Mrs Bridges Marmalade for breakfast :-) Thank you.
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22 of 23 people found the following review helpful
on 6 August 2012
I regularly make loaves in a Panasonic bread machine. This flour produces better & far tastier loaves than the standard flours I have bought from supermakets. Yes, you won't have a stark white loaf, as the flour is a little brownish in colour - but as someone who bakes home bread for health reasons& isn't keen on the idea of bleaching flour, I find that reassuring. I often mix it with some Bacheldre 100% wholemeal, in varying proportions, & have been told several times by other people that the loaves taste better than small local bakeries, never mind the standard supermarket fodder.

I don't know if its *the* tastiest white flour available in the UK, as I'm always on the hunt for new flours, but it's definitely the nicest I've come across so far.
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27 of 29 people found the following review helpful
on 7 February 2012
Having read the previous reviews I was amazed. People need to realise tht this is unbleached flour so that 'taste' is real flour. If you want bleach in your food, buy elsewhere but why would you want bleached food products?
Don't listen to the other reviewers if you have a longing for good quality bread as it should taste. Highly recommended. Try the Oak Smoked wholemeal too. Lovely.
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5 of 5 people found the following review helpful
on 4 February 2013
Had high hopes for this despite mixed reviews. I can confirm the flour is a delight to work with, and I ended up with some really professional looking artisan style loaves with a natural wheaten colour - beige with the tiniest flecks of bran. People expecting a sparkly white loaf shouldn't complain: it's called "unbleached" flour for a good reason. My only complaint is that for a premium flour it doesn't have the rich or complex flavour I was hoping for, even compared to the bog standard Allinsons flour I usually buy. It's still far better than any spongey supermarket white sliced.
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3 of 3 people found the following review helpful
I have been baking bread for over 20 years, without a bread machine, and have tried about every possible flour on the market. Lately I was using Wessex Mill flours and also Waitrose Canadian. But this flour is by far the best I have made bread with. The resulting texture is about the same as with my previously used flours but it has a much superior taste. Sweet and nutty, it reminds me of the taste of the artisan baguettes one finds in very good 'boulangeries' in France (I am French). Honestly, prior to using this I did notice differences in texture but the taste of the bread you get with this flour (using very few ingredients, basically flour, salt, yeast and water) is incredible. Also, it does not have additives (Doves Organic,for example, has added ascorbic acid (vitamin C) because it speeds up rising times. But as any baker knows, that is precisely what you don't want if the bread is to keep for long and develop good texture and flavour). For best results with this, make a Biga the night before: mix 1 cup flour, 1/2 tsp yeast and enough water to make a paste that is just thin enough to stir but which remains thick -- I know this is not a traditional Biga recipe but it works really well for me. Cover with cling film and let rest the whole night (up to 36h is fine). The next day, add salt, another 1/2 tsp yeast and 1 1/2 cups flour, with enough water to make a very soft dough. After that proceed as usual. This makes the most incredibly flavoursome bread, with a nice open texture and a good crumb. Enjoy!
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2 of 2 people found the following review helpful
on 30 September 2014
Whilst looking for a brand a friend recommended, I came across this and decided to give it a go. I purchased white, wholemeal and seeded. I had recently given a bread maker to my son & his wife so I gave some to them as they weren't having good results with flour from the supermarket. He sent me a text to say the results are fantastic and it is the best bread they have ever tasted. Having used up my supermarket flour, I made a 50/50 seeded loaf yesterday. I have to agree, the quality of the bread is so much better. I can recommend this brand with complete confidence.
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2 of 2 people found the following review helpful
on 22 June 2012
I use this flour to feed my sourdough and also in 1/3 part of the bread (the other 2/3 i use the country bread flour, amazing). I can't believe people say "it's not white"........it's an unbleached flour, how can it be white...and then....the taste is amazing, really like country bread, REAL bread, but if you like the supermarket sliced bread, please don't buy this....completely different!!! I am buying this flour for the second and definately not the last time. Try with "Rustic Country Bread Flour" and you could not stop eating this spectacular bread!!!
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2 of 2 people found the following review helpful
on 7 August 2012
Bacheldre Watermill Organic Stoneground Strong Unbleached White Flour 1.5 kg (Pack of 4)I cannot praise this flour highly enough,it's fabulous and makes amazingly good tasting bread. I have been travelling miles to buy unbleached bread flour, to have it delivered to my own door step is such a bonus and I am now going to have it delivered on a monthly basis. I love making bread, far better than anything you can buy, unbleached flour is far better than the white bleached, so give this flour a try I am sure you won't regret it.
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