Now that I am comfortable with my technique and have a better feel for fermentation (Thanks for a lot of people on Forno Bravo and especially to Jay), I want to try baking hearth loaves with better flour. So, I went back and read "The Bread Builder" again and it is just amazing that I was able to understand a lot more this time around. One main thing I got out of "The Bread Builder" this time around is that the majority of the bread flour produced in this country are high on protein (12% to 14%) and low on ash (.48%) content because that is just nature of the wheat that grow here in North America. However, in Western Europe, the bread flour is lower on protein with higher ash content and I think most of us can agree that the bread in Europe is better than the one in the states. From what I understand, higher amount ash is ideal for long fermentation which in my opinion, is the best method for making tasty hearth loaves. Okay, then how the heck am I going to get that type of flour within reasonable price?
There is flour supplier out in San Francisco that goes by the name of Giusto’s which “the Bread Builder” raved about and Giusto’s makes similar flour that you find in Europe. As matter of fact, Chad Robertson used flour from Giusto’s to make his classic Tartine Country Bread. This could explain why Northern California’s bakeries are the best in the country because those bakeries are within reasonable distance to premium flour supplier. Giusto’s also sell its flour online and its bread flour cost about $40 for 30lbs & another $41 for shipping to New Orleans. (Cost $2.36 per lb.)
Another flour supplier that carries a similar flour that is located in Vermont is of course, King Arthur Artisan. This could also explain why there so many good bakeries in the Northeastern as well. King Arthur sells its European-Style Artisan Bread flour for $8 for 3lbs and another $6 for shipping to New Orleans. (Cost $4.6 per lbs.)
No supermarket in New Orleans area stocks this particular flour on their selves
So, I called up one distributor in New Orleans who supplies most of bakery need this area and they just so happen to sell King Arthur organic artisan bread flour and it has the protein and ash content that I been looking for. 50 lbs bag costs about $45 which is more than reasonable since shipping is included. However, $45 per bag is based one whole pallet. They don’t carry these item on their stock and they only special order them. I told them that I just only want one bag so that I can test the flour before I am committed to buy one whole pallet.
I had to set up an account with them before they can get me a price for one 50lb bag. It could cost more per bag because I only request for one 50 lbs bag. They called me back and let me know there is only one customer that ordered that particular flour and they had to remove one bag from that customer’s order of one pallet because the bag was ripped. They were willing to sell me that ripped bag for $20 at first. I gladly took that offer on the phone. When I showed up in person and more than willing to pay $20, they decided to donate the flour to me.
Mannnnn, life is good. Well, this journey is just getting started!
I like to give a shout out to those workers in the flour warehouse who have the tendency to rip bag of flour by accident.
Leave a comment: