Local West Australian Stone Ground Flour Tried

 i was very fortunate to be gifted some flour that is grown locally by a farmer and stone ground on site. I wanted to do the Flour justice and was given the tip that it was exceptional by the owner of a very successful local bakery  that is doing great things here in Western Australia. Thankyou Lachie and Big Loaf.

I chose to make use of my Home brew Stout and so soaked w/m 50% in all of the required liquid 65% which was my stout and Autolysed for the 1 hour. i used another local flour Millers strong bakers flour 50% i added sea salt 2% , malt extract 2% , and 1%dried yeast that would give me a 4 hour BF. I also used some Lurpack butter 2%. and a handful of crushed rye flakes

I used the Chinese Noodle dough maker machine that i have grown very fond of and its a nice slow stretchy mix that took 15 minutes. the machine actually has a heater proofing setting too but i dont use that.

The dough was knocked back after 4 hours and divided, handed up and allowed a 10 minute bench rest.  It was at this point that i realised that i had inadvertently formulated a 1200g dough rather than 1500g. No worries the loaves would just be smaller.The dough pieces were shaped placed in Bannetons and then plastic bags and given close to 1 hour before being consigned to an overnight  retard in the fridge.                                                                            I woke early 4,00am  and went to check on the dough pieces  i was surprised to find them both filling the Bannetons well especially as they were  under size to what i would normally have in them.so the prediction of exceptional lift seemed to be true. i hurriedly fired the gas oven and grabbed the cast iron camp oven for the round loaf it was easy to handle the Plastic Banneton with the cold camp oven inverting it to decant the dough piece. It held its shape so a light score was administered. and it went straight into a barely warmed oven that was cranked up to the max. I kept it that way till 15 minutes had passed and the removed the top bringing the temp back to the 220C setting the bake was completed in 40 minutes .                            The  second loaf was in the oblong Banneton and it was going into the Romantoph clay baker again cold but this time i tipped out onto baking paper and scored before lifting into the clay baker ,the loaf did show signs of not liking the cuts wit a bit of deflation sowing up when lifting into place  the lid went on and into the oven again cranked right the way up and for the first 15 minutes before lid off  and temperature dialled back for a further 25 minute bake, i was pleased to see the loaf had shrugged off its dislike of being cut and bounced back  

 The crushed malted  flakes can be seen well in the cut shot.

looking forward to a few more bakes with the "WIILGROW FARMING STONE GROUND FLOUR"