Callington Mill...

Callington Mill organic stoneground flour from Oatlands in Tasmania.

The result: 2 great loaves of bread! Here's a slice toasted and topped with what I could scrape out of a jar of Crab Apple jelly.

Some friends bought us this very special stoneground flour, from the recently restored Callington Mill, while on their holiday in Tasmania. Built in 1837, it is Australia's only operating Georgian windmill [of the Lincolnshire style, apparently].

The resulting bread, once sliced, revealed a lovely light brown colour, as you can see. It has a delicious taste and a 'chewier' texture, in comparison to the flour that I usually bake with. I hope my friends enjoy their loaf as much as we're enjoying ours!

I was reminded of the our favourite milk bread that my parents used to buy for us, as children, from a great bakery just a short drive from where we lived. It was a weekly ritual. We usually managed to convince them to include half a dozen of the best cream buns I've ever eaten. Ahhh, the smells - I would go along just for that.

flour@callingtonmill.com.au
www.callingtonmill.com.au


Note: check out this lovely story on Callington Mill, screened last night in Australia on the ABC. It was the first episode of the new series of 'Poh's Kitchen - on the road'. I really enjoyed it.

www.abc.net.au/tv/pohskitchen/episodes

The episode is titled 'Tasmanian Flour' and screened on Wednesday 31st August 2011.

Fresh bread!

This super tasty bread was made by my father, who has been refining his bread making method and reckons this is his best loaf yet. I think I agree! Great crust, texture and flavour.

I think the recipe is one by Jim Lahey, from the Sullivan Street Bakery in New York, who is well known for his no-knead method. It does involve a long period of fermentation [24 hours] which is essential for developing such a great flavour.

I'll get the recipe and Dad's tips - post soon.

Zopf: I made it myself!

Experimenting with size and technique: zopf dough ready to go into the oven.

Ready to eat!

Well it's official, I've been bitten by the bread making bug. And so has my sister for that matter. Is something going round? I love the process and the result is spectacular and delicious. Who could ask for anything more?