“A delicious flour from a grower and miller with a strong ethos. I've had excellent results with the formula developed by Andrew Smith of the Bread and Roses bakery, which includes an autolyse and a stiff levain of white bread flour to bolster the gluten structure. I found that adding 0.01% of diastatic malt powder made for a darker crust and fuller flavour.”
“A delicious flour from a grower and miller with a strong ethos. I've had excellent results with the formula developed by Andrew Smith of the Bread and Roses bakery, which includes an autolyse and a stiff levain of white bread flour to bolster the gluten structure. I found that adding 0.01% of diastatic malt powder made for a darker crust and fuller flavour.”
“Bread made from their range of flour has a full wheat taste. The texture of the finished loaf has a truly excellent crumb, alongside a good mouth feel. Bread made with wholemeal flour tends to have a reputation for being on the overly malty side, and, in some cases damp crumb. Not so with Gilchester! Volume is as you would expect from well developed bread: full oven lift. I would highly recommend flour from this company. Bakery Bits have a winner in this flour!”
“Bread made from their range of flour has a full wheat taste. The texture of the finished loaf has a truly excellent crumb, alongside a good mouth feel. Bread made with wholemeal flour tends to have a reputation for being on the overly malty side, and, in some cases damp crumb. Not so with Gilchester! Volume is as you would expect from well developed bread: full oven lift. I would highly recommend flour from this company. Bakery Bits have a winner in this flour!”
“I bought this to make bread, as advertised, but in my opinion it is not strong enough for this purpose. The dough was weak and would break rather than stretch, indicating very low gluten development, and it rose very little, resulting in a very dense loaf. (As recommended on the packet I used 70% hydration, which also happens to be my usual ratio.) For comparison I made it alongside a loaf using Stoate's Organic Brown Flour, and Stoate's was significantly better (with the same recipe) - the dough was stretchier and it rose better, giving a much nicer loaf. This flour seems like it would be good for pasty or cakes, but to my mind it is not a bread flour.”
“I bought this to make bread, as advertised, but in my opinion it is not strong enough for this purpose. The dough was weak and would break rather than stretch, indicating very low gluten development, and it rose very little, resulting in a very dense loaf. (As recommended on the packet I used 70% hydration, which also happens to be my usual ratio.) For comparison I made it alongside a loaf using Stoate's Organic Brown Flour, and Stoate's was significantly better (with the same recipe) - the dough was stretchier and it rose better, giving a much nicer loaf. This flour seems like it would be good for pasty or cakes, but to my mind it is not a bread flour.”
