“I used this in a bread maker, 300g strong white flour, 200g this flour and based on my experience with some of these other heritage blends added some extra yeast. The bread didn't rise too well and gave a loaf with an interesting flavour. Second time I used the bread maker to make the dough and then shaped the dough myself and allowed a long rise before baking. This gave a better loaf. I wasn't too keen on the flavour, but some friends loved it. For the third attempt I made a cheese and onion loaf with it (again using the bread maker to make the dough and then finishing by hand) and this was delicious!”
“Lovely flour, which needs making by hand and not in a bread maker.
Of our two orders, both were of flours that the website were in stock. Neither were and took much longer to arrive than indicated.”
“Was expecting a flavoursome but dense bread. I actually got a bit of a runaway oven spring and a surprisingly open crumb considering the type of flour in this mix. Not sure how I did it but built a strong levain using the medieval peasant flour and to the same hydration of the loaf itself (this isn't specified in the recipe which only tells you how much active starter to use). I also steamed the loaf for the first 20 minutes in the oven (again, not specified in the recipe). Resulted in a well risen loaf, lovely crumb and it's delicious!
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“This wonderful flour gives a special slightly nutty rounded flavour to my sourdough bread.
I use it 50/50 with an organic stoneground strong white flour.
Based on the same 50/50 principle I have experimented with some of the other Lammas Fayre flours, with excellent results.
Highly recommended!! John R. West Sussex”
“Decided to try a 100% Medieval flour bread, but suspected a conventionally shaped loaf might be a bit of a challenge so opted for a trencher instead. A long fermentation of 14 hours combined with a 70% hydration produced a slack dough, which was perfect for the Trencher which doesn't need to hold its shape and the result was terrific. After 30 minutes in a hot oven the result was a beautiful aroma combined with a 'rustic' taste and robust texture and once it had cooled a little I topped it with Swiss sausage, garlic and lemon green beans and some red pepper. Utterly divine and quite frankly you can shove your pizzas! This medieval 'pizza' is going on the menu again.”
