On a recent trip to the Gers, near Toulouse in France, I sampled a very nice Tourte de Meule bought at a local market. Tourte de Meule signifies a round loaf made with stoneground flour, usually T80 or T110, possibly mixed with a lighter flour like T65. I didn't have any French stoneground flour, but I did have a fresh bag of Marriage's organic strong stoneground flour. I topped this up with some roller milled French T80 I had, plus some Manitoba flour to give good loft. I was happy how the bread turned out: it had good loft and open, soft crumb.