So, last post we concluded that what I had been calling 85% extraction was actually 72.4%. Doesn’t make any difference to anyone else but I like to know what I’m doing.
It is not easy learning about grain and milling.
For a start, I’ve decided I should stick with Adam Leonti’s Flour Lab book so I’ve sent off for a 70 mesh sieve and when it arrives, the 60 & 80 mesh sieves are going to be retired as will be the concept of middlings. What goes through the 70 mesh will be sifted flour and what doesn’t will be bran.
At the same time I’m just coming to the end of my Gilchester‘s grain and there’s no more until the harvest. Made a couple of Oat & Honeys for the first time in ages with a cocktail of Gilchester’s bulked up with whatever was in a couple of flour tubs. Promised one to Carrie, our cheese maker, the only real artisan in the valley.
Trouble was, the doughs went berserk during the proof, were collapsing way before they should have been close to being proved, and I only just managed to get them out of the couche and into the oven.
And what came out of the oven was totally delicious and totally flat.
12.45 the next day, a frantic knocking at the door. It’s Carrie. She’s only got Sheila Dillon (boss person of the BBC’s Food Programme) arriving for lunch at 1.30. Can she grab the bread, use it for the lunch and scram? Of course, don’t hang about …
Part of me started to think, why does it have to be my worst loaf for a long time when BBC royalty’s coming to lunch, but the other part remembered I’m retired – nothing to prove any more. Phew …
In the search for UK organic grain suppliers I came upon Tamarisk Farm and bought 10K of their Maris Wigeon, a heritage variety also used for thatching (no, I’m not going there).
So, a little nervously, as I hadn’t used this grain before, I made a Classic using the same 72.4% extraction flour blend. This time I kept my eye on the proof which is just as well because after two hours it was ready to go. I normally allow 3½ hours.
The irony is, the following day Carrie could have had the best loaf I’ve made for some time for her important lunch date rather that the worst …
Anyway, some slow progress is being made. I think.
The PArtisan Baker 
It’s a beautiful loaf of bread and I know that it will be gratifying to get guest and you may just get a great response from herBBC Food Program. Must bake this loaf !!