g.b. on bread flour?

[Hop Bomb]

Use your ferm fridge if you have one. Thats what I do. I keep my starter in there too.

[Eoin]

Use your ferm fridge if you have one. Thats what I do. I keep my starter in there too.

It had occured to me, but it would mean opening it daily and it's stacked full of crap in the kitchen, which is ok on brewdays, but not daily.

[Eoin]

We have the process more or less perfected now, so much so that I was able to let the wife get on with making it once I passed on the recipe and process

[Eoin]

That recipe is the following.

200g Wheat flour wholemeal
400g Typ 550 white flour
25g yeast
100ml boiling water
200ml  cold water
2TBSP muscvado sugar
2 TBSP EVOO
1.5 Tsp maldon salt, crushed fine in mortar and pestle.

I add 100ml boiling water from the kettle to a glass jug, to that I add the sugar, then I mix to dissolve.
I then add 200ml cold water from the tap to bring the temp right down, then I add the yeast and mix it in really well with a whisk, don't use a wand it appears to kill the yeast...
I let that sit for a few minutes and then add the olive oil and again whisk it in really well, the starter needs oxygen.

I add all my dry ingredients to the kichenaid with doughhook attachment and then set it to two and add the liquid and mix/knead for ten minutes.
After ten minutes I hand knead for about a minute, the dough hook is pretty good for kneading, and then I add to the banneton with the cloth liner in for the first proving and let it rise covered with a damp tea towel.
After that I hand knead to knock back thoroghly, remove the cloth liner, replace in the banneton with the smooth side down and cover again with the damp cloth.
After this has proved sufficiently the whole lot gets turned out carefully onto a baking tray which I cover with wheat grits, similar to cornmeal to stop the loaf sticking. This is allowed to prove another 30 minutes and then into the middle of the oven at gas mark 51/2 and then leave for 20 minutes, after 20 minutes I turn the loaf around so the other side faces the back of the oven, or the back will get too brown as it's gas, if you have convection the time is probably different. 20 minutes on the second side and then I turn it upside down to do the bottom completely for 5 minutes.

[Samael]

That's what I'm baking past two years Very simply recipy and easy to do - I can share if You want

[cruiscinlan]

I'm going to see if I can get some more Shackelton's supreme bakers flour soon. It's an extra strong bread flour and I find it very good. About €16 per 16kg bag. Anyone else want some?

Is this less refined or otherwise different to your Odlums strong white?  Can you just go in and get it for that price?