Bacheldre Watermill

I am always keen on trying interesting flours, particularly those from traditional mills. Bacheldre Watermill's flours are fairly widely available as they are stocked nationally by Waitrose and Ocado, although I bought my bag of Stoneground Strong 100% Wholemeal Flour from a local deli. It was expensive (£2.50) although it is much cheaper from Waitrose (less than £2). You can also buy it online direct from the mill but postage is high unless you spend enough. I used my new recipe and technique as described in my last post but scaled to 1kg flour to make 12 large rolls.

1kg Bacheldre Stoneground Strong 100% Wholemeal Flour
5g Doves Farm Quick Yeast (I don't usually bother scaling the yeast)
16g light brown sugar
14g sea salt
16g unsalted butter
700g water

I normally make wholemeal bread with 65% hydration but I found the dough wasn't coming together well in the mixer so I increased this to 70%. I followed all my usual methods (20 minute autolyse, 10 minute knead in the Kenwood Chef, 20 hour bulk fermentation in the fridge etc).
The overnight dough was very heavy and didn't seem to have risen very much in the fridge. I shaped into 12 rolls and left on the trays (in bags) to rise - in the end I left them for 2.5 hours until they looked ready to bake. My rolls normally spread sideways but these kept their shape due to the much stiffer dough.
As I was using two trays in the oven I baked them with the fan oven at 240C for 5 minutes, 220C for 10 minutes and a further 5 minutes at 170C (this last temperature was just because I was going to use the oven for something else).
I am pleased to say that despite the dough being much stiffer than normal the rolls have come out very nicely. Their taste and texture is superb - much tastier than my previous rolls (with about 30% white flour) or my 100% wholemeal bread made with Waitrose flour. However, I need to make 100% wholemeal rolls with the Waitrose or Marriage's flour to make a fair comparison.
My only disappointment with this flour is I'm not sure it's 100% British. So I shall need to revisit Gilchesters Organics and see if my new skills will produce a decent loaf with their 100% British wholemeal flour.