Flour Sales
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Flour Sales |
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At the Tide Mill we sell three varieties of flour, our own Flour Of The Forest and Canute Brand Stoneground Wholemeal flours, and a high quality strong white flour which we do not make ourselves but sell as a convenience for our customers.
Flour Of The Forest Stoneground Wholemeal flour
This is our completely local 'New Forest Marque' flour, as it is milled from grain grown just a few miles away on the Cadland Manor Estate in the New Forest. The grain is milled by us using French Burr millstones driven by the waterwheel. The process produces 'cool-ground' flour that has not suffered the chemical changes produced by the high temperatures generated in the modern roller-milling process.
The grain is a very high protein, breadmaking wheat, which we mill finely for best rising. It may be used for a variety of baking purposes, such as cakes, crumble toppings, wholemeal scones, biscuits (we sell a range of these made for us using this flour by Moores Biscuit Bakery), and, of course, for bread.
| 1.5kg = | £ | 1.25 |
| 6kg = | £ | 3.85 |
| 12kg = | £ | 7.55 |
This is the second flour we produce ourselves, this time from an English hard, high protein, breadmaking wheat that is organic but not local, and milled for fullest flavour rather than best rising.
Due to the slightly lower protein content and milling for best flavour, for breadmaking (and anything else required to rise), while many of our regular customers use the flour on its own we recommend new users start by mixing this wholemeal with a good quality strong white flour, as is usual with stoneground wholemeals. This is a rather coarser flour than that milled by commercial roller-mills; the flakier bran cooks better, producing much more flavour, but the bran can interfere with the rising process (essentially popping the forming bubbles). Bread produced using this flour alone can be rather too dense for many people's taste; mixing in some strong white flour allows the bread to rise, while retaining the full flavour of the wholemeal.
Half-and-half wholemeal and strong white is a good starting mixture, but exact proportions are a matter of taste and experience. With practice three parts wholemeal to one part strong white produces excellent results.
| 1.5kg = | £ | 1.25 |
| 6kg = | £ | 4.25 |
| 12kg = | £ | 8.00 |
The flour has a six month recommended use-by date from the date of milling, and should be stored in a cool, dry place.
It is an excellent flour for making white bread, and the strong white flour we recommend for mixing with the Mill's Canute Brand Wholemeal.
| 500g = | 70p | |
| 1.5kg = | £ | 1.30 |
| 6kg = | £ | 4.25 |
| 12kg = | £ | 8.00 |
| 16kg = | £ | 10.40 |
Customers wishing to purchase flour in 'bulk' (6kg +) are advised to phone (or email) beforehand. We usually have flour in stock, but the inability to run the Mill for a few days (due to tide times) every fortnight means that we do occasionally run out if an unusual burst of demand coincides with the time when the Mill is not working.
Additionally, calling us beforehand means that we will have the flour bagged and ready for you when you arrive.
This is the recipe we recommend for breadmaking with our Flour Of The Forest or Canute Brand wholemeal flours.
| 8oz | Wholemeal or Mixed Wholemeal & Strong White Flour * |
| 1 | Sachet Dried Yeast |
| ½ | Teaspoon Salt |
| ½ | Tablespoon Sunflower Oil |
| Warm water as required |
Knead for 5-10 minutes. Leave to rise to double in size covered with greased plastic bag or cling-film (approx. 1 hour). Knock back and knead again for 5 minutes. Put into a well greased 1lb bread tin and leave covered until risen to top of tin.
Bake for 45 minutes at 425°F or 218°C
* For proportions to mix, see the section on the Canute Brand Wholemeal above. The Flour Of The Forest is more likely to rise fully without mixing with Strong White.