May 8, 2018 at 9:53 am #5894JimGuest
I am looking at switching the brand for our White Bakers Flour.
The switch is due to supply issues – I am quite happy with the quality. I was wondering if you could recommend a replacement from the Kialla range.
The flour would be used to produce Artisan style sourdough bread. That means the dough is all naturally and slowly fermented (some of it retarded), then hearth baked. Most formulas incorporate between 15% and 50% wholemeal (including Rye).
The flour I like to replace is Laucke’s Organic Wallaby T55. It’s roller milled and fairly white as far as organic white bakers flour go.
We have also used Demeter Farm Mill Unbleached White Bakers Flour and Premium White Bakers Flour in the past, but I much prefer the T55. I find these flours too hard, resulting in a tougher bread crumb for our baking process.
We also use Laucke’s T85 (higher extraction and stone milled instead of roller milled), but even with massively reduced wholemeal proportions in our bread formulas, it can’t seem to replicate the T55 performance.
I assume the Kialla Premium White Bakers Flour 11.0 could be a suitable replacements or maybe the Bread and Pizza Flour. Are they both roller milled? How do extraction rates compare between the two?
How does their performance compare in regards to extensibility, expected loaf volume and tolerance to long fermentation?
Thank you for your help – I realise this is quite a comprehensive request. You might recommend that I do some test bakes with both flours, but unfortunately right now I haven’t got the time to do too much testing.
Regards, JimAugust 17, 2018 at 1:35 pm #6119Sheridan KennedyKeymaster
Kialla White Unbleached plain is suitable for what you are wanting to do, it is a roller milled white flour that is around the 11% protein mark. It has good tolerance for the ferment process, extensibility is around 21cm after 135 mins. Customer who have moved from Laucke to Kialla have had improved loaf volume.
The bread & Pizza flour is a combination of flour and semolina, which gives the loaves a shorter crust.
If you are looking for a different flavour, try either Stoneground Purple Wheat or Stoneground Kamut Flour.
It may also depend on whether your loaves are retarded in fridge and baked off next day.
If you have more questions please contact us via the contact page and I can give you a call to advise further.
Mark Dennien – inhouse baker & sales.
- This topic has 1 reply, 1 voice, and was last updated 2 years, 1 month ago by .