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 For the few of you following this adventure in milling, I thought I would post the baked results.  I used my standard baguette formula which is posted elsewhere on this site, but briefly is all levain, 65% hydration with 15% of the flour pre-fermented with an inoculation rate of 25%.  This is a formula that I have been baking every week for years with fairly consistent results.  My standard baguettes are pictured elsewhere in my blog.

 The flour used for this bake was the first batch, milled on 25 February and has been aging in an uncovered plastic container since then.  It was about 70% extraction and contained very fine flecks of bran.  Since I could not get a Falling Number measurement on this flour, I did not attempt to correct the Falling Number by malting the flour.  Details on the milling process are posted in earlier blog entries.

 My first observation is that the levain build was somewhat different than that made at the same time with commercial flour.  I would have to say that it was more fluid than the commercial flour, and matured with larger bubbles.

 Although I was attempting to go strictly "by the numbers," after the autolyse phase the dough was very stiff and I added additional water.  The dough developed "pretty much like" my normal dough after that, and bulk fermented "about like you'd expect."  The color of the dough was distinctly more grey than normal, probably reflecting a higher ash content in the flour (since it did contain some bran.)

 After dividing, I shaped the dough as normal.  It was at this phase that it felt "different."  I would describe it as being just slightly less elastic than my normal dough.

The final ferment had a duration of one hour - which is the standard length for this formula's final ferment.  I felt that the dough was somewhat under "proofed" but wanted to try to keep the process as close to "by the numbers" as possible, so I went ahead to scoring and baking.

 The crumb was a bit tight - probably reflecting my skimping on the final ferment or the lack of malt - but not horribly so.  The taste is quite nice.  I'm not good at the "notes of grass" sort of language, but it tasted "more" than my normal loaf.  A bit more there there, as it were.  Again, it may not show well in the pictures, but the crumb color was a bit deeper than my normal loaf.

 The results are pictured below.  Despite all the good advice on these pages - photography continues to elude me, but I gave it my best shot (as it were.)

Would I hand mill this flour again?  I might. It does not have nearly the taste impact of fresh milling a whole wheat or a near whole wheat flour, but it is a nice flour with nice baking results.  Next time I might add just a pinchlette of diastatic malt.

I will say that I normally dust my peel lightly with flour and this particular flour - being a bit more "sandy" than commercial flour makes a great flour for dusting the peel.

I ate a half baguette as I typed this up.  I usually have pretty good self control around my normal baguettes.  I'm guessing this one WAS pretty darn tasty.

Hope this is of some interest to those of you contemplating advanced home milling.  I still have my second batch of "pure white" flour to bake - hopefully next week.

Happy Milling!

to all  baker bloggers

my new recipe

Plain Chinese Steamed Buns
(Makes 12 buns)

Sponge Starter:
1/3 cup lukewarm water
1/3 cup all-purpose flour
1 tablespoon active dry yeast
2 teaspoon sugar
Dough:
1 1/2 cups all-purpose flour (for lighter texture use 3/4 cup all-purpose flour plus 3/4 cup cake flour)
2 teaspoons baking powder, divided
1/2 teaspoon salt
2 1/2 tablespoons sugar
1 tablespoon of vegetable oil (or melted lard or vegetable shortening)
Enough lukewarm water to create a smooth dough, approximately 1/2 cup

You'll also need:
A steamer
12 3"x3" waxed paper square

Directions:

·  In a large mixing bowl, mix together all the sponge ingredients and let it stand about 30 minutes (up to 2 hours)

·  Once the sponge is ready (it should puff up and have holes on the surface), add the flour, 1 teaspoon of baking powder, salt, sugar, and oil to the sponge bowl.

·  While your dominant hand is stirring the dough, add lukewarm water to the mixture a little bit at a time with your non-dominant hand. (Do I have to be this specific about the hand thing?) The moment you feel you can get a smooth dough that wipes the bowl almost clean, stop adding water.

·  Knead the dough right in the bowl, if you don't want to clean your kitchen counter afterwards. But if you need room to groove, feel free to dump the dough onto a large surface and let go of all your kneading inhibitions.

·  Once you have a smooth, satiny dough (after about 3-4 minutes), put the dough back into the mixing bowl, if you took it out, and cover tightly with a piece of plastic wrap. Let it rise for 3 hours in a warm spot.

·  You have three hours to get ready, so prepare your steamer and make the waxed paper squares.

·  After three hours, sprinkle the remaining 1 teaspoon of baking powder all over the surface of the dough and knead it in, lightly but well.

·  Roll the dough into a long log and cut into 12 equal pieces. Shape each piece into a ball by pinching and stretching. Place each dough ball, seams-side down, on a piece of waxed paper.

·  Cover the buns with a kitchen towel and let them rise once more for 30 minutes to an hour. You know the buns are ready when they have puffed up and the tops look smooth and taut.

·  Gently lower the buns into the steamer, positioning them in such a way that allows for expansion. They should not touch each other or the sides of the steamer.

·  Steam the buns for 10 minutes. Remove the buns from the steamer and let them cool under a kitchen towel.

Tips:

·  Make sure you don't over-hydrate your dough. It's better to err on adding too little water as you can always add more. Adding too much water will pretty much ruin the whole thing. You could try to salvage the dough by adding more flour, but that would just cause the dough to be tough. It's not possible to prescribe an exact amount of water as this has to do with the particular brand(s) of your flour and the moisture in the air on the day you make these buns.

·  Make sure the water is lukewarm, about 85 degrees F.

·  Make sure the yeast isn't too old.

·  Make sure the piece of plastic wrap covers the entire opening of the dough bowl. Exposure to air will cause the dough to develop a tough skin on the surface.

·  Make sure you leave the dough to rise in a warm spot.

·  After the first rise, work the baking powder into the dough thoroughly. This will help the finished buns to have a smooth surface.

·  Make sure the kitchen towel covers all the buns during the second rising.

·  When you lower the buns into the steamer, grab onto the corners of the waxed paper squares, not directly on the buns as you will deflate them.

·  Do not steam over high heat. Make sure the water is gently boiling over medium heat when the buns go in. Make sure the bottoms of the buns do not touch the water.

·  Don't let the moisture collected on the lid of your steamer drop on the buns.

Answers:

·  Yes, one tablespoon of yeast. It may seem like a lot of yeast per roughly a total of 2 cups of flour. However, when you start the process with a sponge starter, the fermentation has already started before you mix the dough. This is different from the no-sponge method wherein the dry yeast is added to the dough at the same time as the other ingredients. A sponge starter is a good way to ensure reliable and quick rising.

·  Yes, these buns freeze beautifully.

 yes they can be filled..

vincent