October 6, 2018 - 2:39am
Yellow crumb bread with commercial yeast
Hello everyone. I live in in France and I'd like to share this bread I made with a "tradition" flour from a local miller.
I've never seen a wheat flour that gives a yellow crumb and I'm wondering what brings this colour? There are no additives in this flour.
This bread is made with 50% tradition flour and 50% high protein flour. 75% hydration. No knead dough fermented at room temperature (18°C) for around 15 hours. Very little yeast, 0.2% dry active. 1% malt. A total of 3 stretch and folds. 15 minute proof after shaping and baked in a Dutch oven.
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will give a yellow color naturally. Don't know what tradition flour is but if you ask the miller they should tell you what grains are in it.
Hi Alan,
That's a lovely loaf with great color. Did your miller tell you that the flour was all wheat? What's the '"T" classification? What's the name of the mill?
A very quick and cursory search turned up one moulin whose Farine tradition has a bunch of additives, but you say yours has none. Another source says its flour by the same name is all wheat and nothing else.
Where in France are you? This has piqued my curiosity ☺
Enjoy your loaf.
Carole
Hi Carole,
Im in the Berry region. I bought this flour in Auchan in Châteauroux, that sells this miller's flour, meunier Christophe Chausée. It's a T65.
I sent him an email to get some more information but all he told me was that there were no additives in it. He cannot put additives in it anyway since the law doesn't allow it for tradition flour.
IMG_20181007_092857.jpg
Thanks for the pic. It's a T65, and the website says they don't add anything to their flour, so I'm stumped. Is the flour the same beautiful color?
The flour is creamy white and starts to turn yellow in contact with water.
I'd be curious to see the fiche technique he sends back to you. It would be fun to try some of this, but he does seem extremely local, given his list of distributors.
How's it taste?
Wow, he's got one that chestnut flour with figs and hazelnuts -- sounds fab!
It's quite earthy, there's a slight chew, and I'd say the taste in between a highly refined flour and a Farine complète.
I saw the fig one but didn't try it yet.
This miller doesn't seem very open to give information so I doubt he'll give me a fiche technique.
if you brought him one of your lovely loaves! Especially if you like his flour well enough to make this a long-term relationship. ?
Bonne journée.
Not a bad idea!
Bonne journée et que Jésus soit avec vous.
can go a long way! And he'll appreciate the interest you take in his products ;-)