water

starter

starter pct water

Difficulty

Amazon UK (expensive)

USA mostly, UK from Amazon but it's expensive!

After a few stretch and folds dough was easy to work with wet hands

Wet hands to stretch and fold, some flour required for shaping. Didn't rise so well in oven, spread out but crimb was still open. Try more kneading next time or perhaps 20% white?

Wet hands to stretch and fold, no flour required for shaping

Quite sticky to shape and needed a fair amount of flour

English wheat specially grown just a few miles away, typically used to make rich wholemeal bread

ideally suited for breads which have a long fermentation process

Fairly easy to shape from cold with a tiny bit of flour on hands, spread a little when baked

Produced using only French varieties of wheat. Specially for French sticks

A really traditional wholemeal flour for making farmhouse wholemeal bread. This flour produces bread packed with flavour and texture.

Not overly holey ... add 5% more water next time. lively flour with a coarser texture than typical white bread flours. It assists in the creation of the large air bubbles that develop during the fermentation that are typical of Ciabatta loaves.

Slightly odd cakey texture, not much strength but held shape well

Shipton Mill Organic Stoneground Canadian 100% W/meal Flour (209)

Would take MUCH more water .. will try 92.5% Hydration next time

Shipton Mill Organic Three Malts and Sunflower Brown Flour (705)

Only did two stretch and folds and it spread a little, tasted virtually the same as normal white!

Approaching the limit between spreading and holding shape

A bit sticky and didn't taste different to normal white

Easy to work with and shape, no flour needed

Very stick and hard to shape without quite a lot of flour

PHILIPPINES