Unfortunately for my wallet, high quality flour made an undeniable difference

Recently purchased some flour from a mill here in Texas, Barton Springs Mill. This is my first time baking with it, and everything about it turned out noticeably better than usual, especially the taste. It is easily the tangiest (I consider this a good thing) and tastiest loaf I have yet to make.

I bought their bread flour bundle which came with 5lbs of Butler’s Gold 00, 2.5lbs of Rouge De Bordeaux 00, 2.5 lbs Stardust whole wheat, and 2.5 lbs of Ryman Rye whole grain. Also purchased a 5lb bag of the TAM 105 00. All the wheat flours are hard red wheats. I roughly followed the tartine method for this one using the Butler’s Gold and Stardust, but it only needed 3 folds as opposed to the usual 4-5 because the dough was STIFF. That Butler’s is a very thirsty flour, it could probably handle 85% hydration with ease (and might try that next time).

P.S. if anyone in the DFW area knows where I can purchase this flour locally, I’d love to avoid paying the shipping fee or doing the 3 hour drive!

Recipe:
-450g Butler’s Gold 00 flour
-50g Starsust whole wheat
-100g starter
-375g water
-10g salt

Mix 350g water with flour and starter, 40 minute rest, add salt and remaining 25g water, mix till dough comes back together (did a bit of slap and folding here), 30 minute rest, stretch and fold, 30 minute rest, stretch and fold, 1 hour rest, stretch and fold, one hour rest, preshape, 30 minute bench rest covered, shape and put in banneton, preheat oven with bread cooker inside for 45 mins at 500F, score bread and put in cooker, immediately lower heat to 450F and bake for 20mins covered and 25 uncovered.