“Just baked with this for the first time, and produced the best loaves of my life. Wonderful golden crust, sensational taste. Immediately ordered a 25kg sack. Anybody want to buy 32kg of Marriages Canadian cheap?”
“Like many, I hadn’t realised how deeply my bread making habit was ingrained. It was just a small thing I could give up anytime.
Happily for all of us, Our Present Time of Great Worrying has elevated my addiction to new heights and I’ve found a fantastic dealer...
Brilliant golden flour, it has transformed my baking (and made me just a little wider, but no telling eh?!).
Warmly recommended to you all. Many thanks...
Shep
This is my version of a milk-based, buttery pain de mie.”
“This is a review for the 25kg sack. I have previously bought 2 x 5kg bags that were fantastic; thus the confidence in purchasing the larger amount.
It is like a completely different flour. Tried and tested recipes from the Larousse book of bread descend into porridge or cake batter. The inconsistencies between the bakes from this same batch is also considerable. Recipes that require 73% hydration from Larousse or the miller themselves descend into cake batter. The first batch I baked with it prompted a visit back to the bag itself to check I’d been sent the right one.
Sometimes reducing to hydration to 68% is needed, sometimes all the way down to 65%, even then it can be hard to manage. I am aware that ambient temps and humidity are relevant but not to the extend observed here and variation is independent of ambient conditions; a 25kg sack facilitates a lot of data collection.
Even when mixed ‘successfully’ using the stand mixer, or using French folds or Rubauld method, there is limited strength in the dough making it hard to shape and sensitive to the gluten sheath tearing during the shaping process; especially with baguettes.
The most disappointing aspect is that Foricher normally produce great flour. I’ve used the T80, organic T80, organic T65 and the CRC T65 (in smaller bags) with amazing results. I’ve baked boule, batard, polka, baguettes using T65 and T80 and mixes of the two, pain du campagne and 50-75% ryes; all with Foricher and all with great loaves at the end.
This, however, was like trying to bake with a UK supermarkets own ‘plain flour’. I don’t know if it is a ‘bad batch’ issue, but it would make me reluctant to purchase again; certainly not in the same quantity.”
“I recently bought a 25kg sack of this, having been very impressed with the 2 x 5kg sacks I had purchased previously. The first batch were fantastic. Despite slightly lower protein than I would normally use the hydration tolerance was superb. The 25kg bag is like a totally different flour. Still usable but the hydration tolerance is a good 5% lower leading to some sticky messes from reliable tried and tested recipes. Very disappointed in the inconsistency between batched. Especially since I have used T80 and the organic T65 as well from this Mill and all were fantastic.”
