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Is a stoneground closer to a wholemeal flour? I read that stoneground flour will result in a tighter crumb because bran disrupts the gluten so how would it work for enriched dough brioche, babka etc?
rj-
Maybe. Not sure.
Am stone grinding flour at home but that never comes out white at all -
Though I am sifting my own flour as the bits of bran don’t help with long gluten chains. I have a bag of the stoneground t65 but am yet to use it. Looking at it the flour is pretty white. It is meant to have more flavour than conventionally milled flour.
dancing james
There is a stoneground t65 at bakery bits