- Be attentive to your dough. This is a lively flour. Take care not to over prove your dough. Because this wheat is grown in a maritime climate it has a good amount of naturally occurring enzymes, couple that with the fact that this flour is organic, stone-ground and wholemeal it is also high in nutrients which makes it an active dough. You are far better slightly under-proving slightly than over-proving.
- Use a shorter 30-minute autolyse and use a thermometer to control the temperature of your dough. I kept my dough temperature at about 23 degrees during the stretch and folding.
- It needs a good level of hydration. I recommend between 75% and 78% hydration for a manageable dough with a lovely open crumb.
- A long slow ferment in the fridge will result in the crust being darker, and more delicious because more of the starches have been transformed to sugar. It also gives it time to develop some sourness.
- If you are used to working with roller milled flour and find this dough challenging at first then try blending with an organic roller milled 00 flour using a 50:50 split. It is still just as delicious, but sometimes it can help to move to a new flour in stages.
All reasonable care is taken when writing about health aspects of bread, but the information it contains is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.