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Why are you reading the purple messiah?
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I do, but currently use one that takes replaceable blades. I’d like to upgrade to a proper one. Would rather spend money on one with a decent blade but basic handle. What is good and which shops offer decent advice?
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It’s not explicitly baguette flour but is an organic flour. I also have a bag of the same but stone ground to use when this sack runs out.
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That’s disappointing
We are using French t65
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Haven’t made a basic bitch white loaf in ages. Hadn’t realised how much the wheat germ in wholemeal flour cuts and interferes with protein length and development.
Having been playing with more difficult doughs has really improved my shaping technique.
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Calling @edmundro
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There are gear city and guilds or lantra courses.
On a two day course over half the time is dedicated to maintenance as a poorly performing or maintained saw is a danger in itself. On that course you will do about half a day of cross cutting (sawing felled lengths into smaller pieces). On the four day course they add in felling trees which is an even more potentially risky venture. I have done the 4 day course and got lantra accreditation, other half has done the two day course.
It was then terrifying when a friend who has worked on farms for years and has never had any proper training offered to help with a windfall tree. Practically everything he did was poor practice- a bit like watching a poor cyclist who keeps putting themselves at risk but as they aren’t dead yet thinks what they are doing is ok.
Having been reading up about the impact of wheat germ and bran on gluten development (it acts as lots of little sharp bits so the gluten rips when stretched) i sieved the flour 4 times during the milling process. First time 50 % of the weight was sieved out but I then milled and sieved 3 more times.
Eventually it was about 8% of the total weight that was remaining the rest was now fine enough to sieve. It was a revelation, after 45 mins autolyse the gluten was already developing and the dough was light and elastic. The dough was easy to shape, no tearing and I then rolled the boule in the wheat germ and bran.
The dough rose well over night and am pleased with the baked result. Am assuming given the volume it will have a more open crumb structure than the previous home milled loaves.