My first attempt with Gilchester Organics flour was disappointing with a rather flat loaf and rolls. Tonight I tried again but with some changes to maximise my chances of a well risen loaf. Firstly, instead of my usual 80% wholemeal, 20% white mixture I used 50/50 wholemeal and white. I also used 50/50 water and milk, instead of just water although I don't think this makes any difference. I normally use 600ml liquid for white flour and 700ml for wholemeal, so for a 50/50 mix I used 650ml. Once again this produced a very dry dough so I added more water until the dough consistency was better. In total I used 700ml with my 1kg of flour.
The results won't be known until tomorrow evening but after a couple of hours in the fridge the dough is definitely rising so it seems promising. Watch this space.
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