They look great.
It's lovely with two ryebreads ready to go.
I normally slice one of mine and freeze it.
The slices can be popped into the toaster to defrost or be toasted straight from the freezer.
Hope they tasted delicious as well.
“I'm in two minds about this flour. On one hand the grain used to produce it has a very good flavour profile which matches traditional continental flavour you will find in rye countries like Germany, Latvia and Russia (no wonder as it is Austrian grain strain). It is clean, full body rye which does not produce any off flavours during lactic fermentation. That results in great bread flavours which will taste familiar to rye lovers from the continent.
At the same time it is not milled properly and technically it is not flour, but fine meal with very uneven particles of different shapes and sizes. I believe it is unacceptable to call this product with word "flour" as it is clearly not flour at all. When sifted on 40G steel sieve it leaves 23.6% of its weight on the sieve, wow! Compare that with Russian National Standard which dictates that maximum of 4% of weight may be left on a similar sieve and you'll understand my frustration.
In the end there are two ways to use it: either use it for coarse style rye breads and mix with whole or chopped grains or separate it into fractions, re-mill all of them yourself and combine back - a process which takes forever to do at home. I wish Gilchesters would improve their milling methods to produce finer and more consistent result. Milling fine or medium meal is easy at home, milling proper wholemeal flour - not at all!”
“I'm in two minds about this flour. On one hand the grain used to produce it has a very good flavour profile which matches traditional continental flavour you will find in rye countries like Germany, Latvia and Russia (no wonder as it is Austrian grain strain). It is clean, full body rye which does not produce any off flavours during lactic fermentation. That results in great bread flavours which will taste familiar to rye lovers from the continent.
At the same time it is not milled properly and technically it is not flour, but fine meal with very uneven particles of different shapes and sizes. I believe it is unacceptable to call this product with word "flour" as it is clearly not flour at all. When sifted on 40G steel sieve it leaves 23.6% of its weight on the sieve, wow! Compare that with Russian National Standard which dictates that maximum of 4% of weight may be left on a similar sieve and you'll understand my frustration.
In the end there are two ways to use it: either use it for coarse style rye breads and mix with whole or chopped grains or separate it into fractions, re-mill all of them yourself and combine back - a process which takes forever to do at home. I wish Gilchesters would improve their milling methods to produce finer and more consistent result. Milling fine or medium meal is easy at home, milling proper wholemeal flour - not at all!”
