---
product_id: 80454308
title: "Bacheldre Watermill Stoneground Strong Bakers White Flour 16 kg"
brand: "bacheldre watermill"
price: "₩499035"
currency: KRW
in_stock: false
reviews_count: 4
url: https://www.desertcart.kr/products/80454308-bacheldre-watermill-stoneground-strong-bakers-white-flour-16-kg
store_origin: KR
region: South Korea
---

# Bacheldre Watermill Stoneground Strong Bakers White Flour 16 kg

**Brand:** bacheldre watermill
**Price:** ₩499035
**Availability:** ❌ Out of Stock

## Quick Answers

- **What is this?** Bacheldre Watermill Stoneground Strong Bakers White Flour 16 kg by bacheldre watermill
- **How much does it cost?** ₩499035 with free shipping
- **Is it available?** Currently out of stock
- **Where can I buy it?** [www.desertcart.kr](https://www.desertcart.kr/products/80454308-bacheldre-watermill-stoneground-strong-bakers-white-flour-16-kg)

## Best For

- bacheldre watermill enthusiasts

## Why This Product

- Trusted bacheldre watermill brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Description

Product Description          This white flour has been more refined and developed to produce a whiter loaf, it is strong for bread making and makes wonderful bread for all the family to enjoy.About the MillMilling is the one of the oldest and most necessary craft's. At Bacheldre Watermill we use a blend of traditional skills and equipment with modern machinery to create a range of award winning Organic flours. The grain is first cleaned in our refurbished 'Eureka scouring and separating machine' dating back to the late 1800's before it goes to the hopper above the stone.The Millers' TaleWhen Matt and Anne Scott first visited Bacheldre Watermill, in the beautiful Welsh Marches, it was love at first sight: "We just knew this was the place for us", explains Matt. Having decided to start a new business in the country, the Scotts had planned to work in tourism, and Bacheldre was being sold as a campsite that just happened to have a watermill attached."There's been a mill here since 1575, and the idea of keeping that heritage going really appealed to us. The mill was a working museum when we first came across it but was only grinding around a tonne of grain a month. We went into it as complete novices, but learnt quickly. We have increased production as the business has gone from strength to strength, and we have won many awards for the quality of our flour, our packaging and our business. Our success is really down to our attention to detail and the traditional methods we employ for our milling, and also the way we pack it. By stone grinding the flour we retain all the natural goodness and flavours of the wheat germ. Our range of bread, home baking and speciality flours are a must for the home kitchen through to Michelin star restaurants."There has been a water mill at Bacheldre since 1575 and the current building was built in 1747. The mill was built to service the 500 acre estate of 'Crow Wood' including the hamlet of Bacheldre, it has been mainly used during the winter months, due to the supply of water to the mill, and for such a small estate only a small amount of feed and flour was required.Today we have grown the business and although we do use motors to turn our stone's, this has been done sympathetically to match the speed that the water wheel turns the stones, we can mill longer in the day, but not faster. We use a green energy supply and we are now working on installing an electric generator to the waterwheel to use the water to create some of the electric required.             Ingredients          WHEAT flour, statutory nutrients (calcium carbonate, iron, thiamin and niacin).Allergy Advise : For Allergens, including cereals containing gluten, see ingredients in BOLD.             
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                 Box Contains          Each order comes with 1 x 16kg Bacheldre Watermill Stoneground Strong Bakers White Flour           See more

## Features

- About this item     Stoneground wheat with most of the bran removed     A conventional whiter flour with a bit more refinement, for the more commercial type white flour     Strong for bread making     No additives     Enough to make 32 x 500 g loaves    ›See more product details

## Images

![Bacheldre Watermill Stoneground Strong Bakers White Flour 16 kg - Image 1](https://m.media-amazon.com/images/I/816RwMrlAWL.jpg)
![Bacheldre Watermill Stoneground Strong Bakers White Flour 16 kg - Image 2](https://m.media-amazon.com/images/I/61mOCTCa2jL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐ 







  
  
    Great flour, poor packaging now polythene liner omitted
  

*by I***N on Reviewed in the United Kingdom on 24 July 2014*

I really like this flour; it's been fabulous for bread making whether it's loaves, rolls, pizza bases and even brioche. There is a but though. as I have just cancelled my subscription due to the packaging. When we first started ordering it came in a strong lining polythene sack which kept the sack from being ripped/punctured during transport. Over the last few orders, this lining has been omitted in the packaging and we've had as a result several deliveries now where the paper sack has been ripped open.We've contacted amazon a couple of times about this and they've been really good at sorting it out, but now I'm at the point where I don't want to order any more until the packaging is better.

### ⭐⭐⭐⭐⭐ 







  
  
    Always good results
  

*by P***A on Reviewed in the United Kingdom on 23 November 2019*

I’m glad this bulk flour is now back in stock. A much more economical way of buying a very good bread flour.However I do think some thought should be given to the packaging. A paper sack just doesn’t stand up to the rigours of transport. My bag had been ripped and held together with cellotape which by the time I got it to my kitchen left a trail of flour from the porch.Otherwise I’m very happy with the flour which I use to make flatbread on a regular basis.

### ⭐⭐⭐⭐⭐ 







  
  
    The best for baguette (and other things)
  

*by B***P on Reviewed in the United Kingdom on 10 August 2013*

I have been baking bread for over 20 years. I am French and have been living in the UK for 16 years now, and for all that time I've looked for an equivalent to the French T55 flour used for baguette and most French breads. The best I had found (after trying perhaps 25 different kinds of flour)was Bacheldre's Organic Strong White Unbleached. That produces a very fragrant and tasty baguette but with a chewy rather than crackly crust and a slightly hard crumb. I realised that Bacheldre's Bakers white is not the same (milled more finely in particular) and decided to try that. And Lo, at last the perfect baguette. Light golden crackly crust, perfect elastic and tender crumb. The flour is also perfect for pizza dough, Ciabatta and Focaccia. For sour dough I prefer the Organic Strong White because it has more body and a more pronounced taste. But Baker's white can be beaten for baguettes!In case you wonder, here is the recipe I use:3 cups Baker's white2 tsp Maldon sea salt (in flakes. If you use regular salt diminish the quantity but you'll be losing on flavour)1/4 tsp Golden SAF yeast (a bit more in winter)enough filtered or mineral water to make a very hydrated dough that will leave the sides of my Kenwood bowl but remain very supple and elastic. I've never calculated the hydration rate but it's about the same as Lahey's no knead dough, ie about 68-70%. You need a machine for this recipe, by hand you won't be able to knead a dough that hydrated.Knead for 14mn (yes, 14mn) at speed 1.5 in a Kenwood Major (don't know for other machines, it's a low speed). Let rise all night. When fully risen, divide in four. Shape each baguette by making a central spine and folding the dough over on both sides. Let rise on strips of silicone paper (I know, I should use a couche but paper is fine) another 30mn. Meanwhile, pre-heat 2x32cm Le Creuset or Le Chasseur cast iron terrines at 245°C for at least 20mn. Slash 2 baguettes 3 times deeply on the diagonal and lower them carefully in the hot terrines, put the hot lids on and bake at 200°C (fan oven) for 28mn. Take out and repeat for the other two.NB: if you are lucky enough to have a steam injecting oven you don't need to use the cast iron baking. If you don't, then it's the closest approximation I have found. Works infinitely better than putting water on a hot pan in the oven. Preferably get something non enamelled (the Satin Black range works perfectly).

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*Product available on Desertcart South Korea*
*Store origin: KR*
*Last updated: 2026-03-01*