#Bulk Bread Flour

This is why Tanner is in charge of things like this. 🤪😅 We have opened our first local pick up route for bulk flour and grain on the West Coast spanning: Utah, Idaho, Nevada, Arizona, and California. We are SOOO EXCITED!! It makes the best sourdough breads and baked goods and is perfect for families who make a lot of goodies at home or home bakeries if you’re tired of buying 5-10lb bags from the store. We do need enough pre-orders to fill a few pallets for the truck, so PLEASE TELL YOUR FRIENDS!! Will be dropped off end of mid-April. Comment PREORDER to grab our newest 25lb and 50lb bags of our favorite and highest quality organic, non-GMO, unbleached and unenriched bread flour that we’ve used for years. I have used this brand of Organic Artisan Bakers Craft Plus bread flour for YEARS and it’s head and shoulders above other brands. Swear it makes my baked goods so much better and love that I can get it in BULK and now you can too! 🤗 #breadflour #sourdoughbaking #microbakery #organicbreadflour

After posting about my Kirkland flour debacle, I had tons of people in my DMs and my comments offering advice and asking questions! 1. Why not just buy KA bread flour? I have chosen to use 100% organic flour in my bakery and the organic KA bread flour is not accessible and affordable in bulk. 2. Why not just buy the central milling bread flour directly? My month supply would be over $500 with shipping. This runs me about $1.66/lb, as opposed to .95/lb from Costco 3. Why not just buy the KA bread flour from restaurant supply stores or Costco? No one cares about organic flour. I think some people still care about organic flour and I know the right farming practices are important. I trust the farming practices of the companies I purchase my organic flour and grains from. 4. Why not try out azure standard? I actually have my first flour order to pick-up from them today and I’m excited to give it a try!! Let me know in the comments, do you personally care about organic flour or do your customers care? Or is it just one big marketing scheme? #flour #organic #costcoflour #sourdough #microbaker

There’s a reason the Kirkland Organic All-Purpose flour is the darling of many microbakers, sourdough or otherwise. The reason might not be exactly what you think. Also, what is the difference between all-purpose and bread flours? Is each bread flour created the same? They aren’t so let’s learn a bit about protein percentages in different flours and how that can affect its labeling. #flour #sourdough #sourdoughstarter #sourdoughbaking #sourdoughbread #baking #breadbaking #microbakery

Bread flour vs All purpose flour - what is the big difference? #kingarthur #sourdough #bread #allpurpose #kirkland

Comment BULK and I’ll send you the exact bulk baking calculator I use!! ✨ Happy baking :) #sourdough #baking #cottagebakery #microbakery #sourdoughbread #sourdoughstarter

For the last several weeks I’ve been using this chart to measure and time my bulk fermentation. It’s a tad nerve wracking backing 40-50 loaves at once and guessing on bulk fermentation. This guide takes all that guessing away and is based on the science behind bulk fermentation. Tom with @the_sourdough_journey created this chart that has now gone viral in the micro-bakery world. You can read more on his website thesourdoughjourney.com. I wanted to share this since this has helped me out so much and has given me some peace of mind on dough days. 🤎 #freshbread #crumb #sourdoughbread #breaddrop #bakeday #dough #sourdough #wildyeast #microbakery #bakery #cottagebakery #homebaker #homemaker #fallbrookbakery #fallbrookcalifornia #fallbrooksmallbusiness #smallbusiness #supportlocal #eatrealbread #realfood

Fresh-milled flour isn’t a trend—it’s how flour was used for centuries. 🌾 When wheat berries are milled fresh, the bran, germ, and endosperm stay intact, preserving the nutrients, natural oils, and flavor that are often lost in commercial flour. Store-bought flour is designed for shelf life; fresh-milled flour is used at its nutritional peak. This is why I’m intentionally working to incorporate fresh-milled flour into every baked good that comes out of my micro bakery. Better ingredients matter—and they truly make better food. #freshmilledflour #realbread #sourdoughmicrobakery #microbakery #DunnNC

This might just be the softest bread I’ve made all year! 😯☁️ I found a new spelt flour in a local health store that I hadn’t seen before and had to give it a try! In soft spirits I also milled a couple soft wheat berries that I treasure in a bucket from a harvest two years ago and together with my stoneground bread flour it made for a very strong and thirsty combination! I started with 80% water and it felt so dry so I added another 10% with the salt. The dough was so silky and extensible and needed 6 folds and a lot stitching to get somewhat tense in the banneton. Fermentation at room temp was about 6h in total and I feel I could have added maybe another hour, hard to tell with those spelt loaves and not sure if the crumb would have just been thin air with the gluten broken down even more. 😅 Fridge overnight. I baked it 20min with steam at max. bottom heat and 20min without steam at 230°C top and bottom heat. The top definitely needed a bit more steam as it took a while to pop and by then the sides of the cut were dry already. Nonetheless this was a winning flour combo and will definitely be made again maybe filled with some pink peppercorn! 💕 Formula 150g stoneground bread flour 150g white spelt 100g freshly milled whole wheat 360g water 75g wheat levain (1:6:6, 14h matured) 7.5g salt - - - #realbread #sourdoughclub #doughtherapy #sourdough #sourdoughbread #sauerteig #sauerteigbrot #baking #igbreadclub #thebakefeed #freshbread #breadstagram #brot #pane #dough #masamadre #food #instafood #foodphotography #foodpics #baker #naturallyleavened #homebaker #breadbaking #sourdoughbreadart #levain #breadbosses #opencrumb

YOU can bake healthy bread and I can help! 👏🏼 Comment CHECKLIST below and I’ll send you my free checklist with links to my favorite supplies and answers to the most frequently asked questions 🎉👏🏼🤩 WHY do I grind my wheat fresh before baking? Because when the whole grain is crushed, it results in a nutrient dense and very flavorful flour. Loaded with vitamins, minerals and healthy fats. The flour begins losing those nutrients the longer it sits. That’s why fresh is best! Store-bought flour is sifted, removing the most nutritious parts of the grains. The sifting leaves a lifeless flour, stripped of the important insoluble fiber, vitamins and minerals; all of which are essential for proper digestion and nourishment. Enter “gluten intolerance”. Many people who cannot eat white flour from the store are able to handle these whole grain breads. (Not everyone though, not for celiacs or those with severe wheat allergies) A recent student said: “You changed my life! Bought your course and my Nutrimill! I have also been gluten free for 8 years due to my doctor telling me I’m allergic to gluten…my system is doing amazing on this bread THANK YOU!” The process is simple: 1- buy organic whole grains 2- mill them into flour using a small electric grain mill 3- bake them into delicious breads and treats I want to walk you through this exact process and that is what I do inside my Freshly Milled Bread Workshop. You can grab a grain mill from my website, join the workshop and voila! You have a bread mentor who will walk you through all the steps - success is guaranteed :) Comment CHECKLIST below and I’ll send you my free checklist with links to all of my favorite tools and supplies! #freshmilledflour #freshlymilledflour #homemadebread #bakethebread #freshlymilledbread

Sunday morning bake. Three flour brands working together on this one. I didn’t meet the hydration level needed for the amount of protein in this flour mix which I think is why it didn’t turn out as lacy as I hoped but the extra strength helped provide a nice oven spring. Still getting a handle on the halo pro and just how quickly and efficiently it builds gluten. So far very impressed. Also, really enjoying that little boost of flavor with the Petra 9. 85% KA bread flour 10% Bobs WW 5% Petra 9 83% Water 25% Starter (Mature peak) 2% Salt Everything but salt and 25g water in mixing bowl. Mix 10 mins at speed 50. Rest 30 mins. Add salt and slowly pour remaining water (fridge cold), mix 5 mins at speed 40, then 2 mins at 30, 1 min at 20. Why? No idea, read somewhere it helps. Rest 30 mins. Laminate and shape. Rest 1 hour. 4 coil folds 1 hour apart. Rest until 2x+ in volume. Total bulk 9 hours at 73F. Shape and cold proof 16hrs at 38F. Bake straight out of fridge at 500F for 20 mins, 10 mins on convection at 415F with lid off, rotate, another 10 mins or desired color.

315 g @kingarthurbaking bread flour 145 g @farmergroundflour spelt 20 g brown flax 20 g golden flax 60 g water for flax soaker 90 g starter 10 g salt 360 g water into the fridge for the night, will bake up tomorrow!

This bread method is for everyone who doesn’t have sourdough and wants to make delicious loaf at home with only three ingredients instead of buying it from the store with twenty half of which you can’t pronounce. But also I wanted to share how I would make well fermented bread with commercial yeast, because even with commercial yeast people tend to under ferment. Under fermentation rules in both worlds, with sourdough or with commercial yeast, unfortunately. I think it’s mostly because people are stuck in “let it double in rise” dogma. So, here’s how to make well fermented bread with commercial yeast in a very simple way. My way takes 6-7-8h total as opposed to putting everything together in a hurry and letting the dough “double” and poof, all done. So, let’s make it slow and right. Measure 5g instant dry yeast(it must be instant) and dissolve it in 40g water, and add 40g bread flour. Make sure everything is well mixed. Put it in a warm place at 82-83F slightly covered. Let it ferment for 1.5h. Don’t look for it to “double in rise” and think it’s ready, it will triple or more. Give it time to optimally ferment. While the poolish is getting ready, mix 350g bread flour with 301g water for autolyse. For me this was 86% hydration. Feel free to add less water if you are not used to working with high hydration doughs. Cover and let it rest. When the poolish is ready, add it to the dough and mix well to incorporate and develop gluten. Feel free to use a mixer if you wish. Cover and let it rest for 30min and then add 7g salt. Mix well to incorporate and develop the dough more. When working with commercial yeast, you could add the poolish and the salt together, but I didn’t. After adding the salt, cover the dough and put it some place warm(78-80F) and perform coil folds every 30-45min, mine were every 45min and total of four folds. If your hydration is lower, then you’d need less folds. With each coil fold you’d be degassing the dough a little bit but that’s fine, that will give you more even crumb. After the last coil fold, let the dough finish fermenting, and that is not when the dough “doubles in rise”, look for triple at least. More in the comments below👇🏻👇🏻