December 27, 2019 - 1:02pm
First loaves with fresh milled flour
Got a Wondermill for Christmas so was excited to mill some flour and make my bread. I was expecting to have to do some adjusting to my recipe but actually it turned out well without it. The flour felt a little different but it went smoothly with 100% home milled flour using hard white wheat berries. Just thought I'd share the success.
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Nice loaves, especially with your first try. Hope they taste as great as they look.
Nice. I have a stone mill but haven't gone 100% as yet. My go-to rustic loaf is 10% stone mill rye, 10% stone mill wheat and 80 bread flour. I should "bit the bullet" and go 100% stone-milled flour. Thanks for the inspiration.
Cheers Gavin.
Hi,
Try a lean dough ( flour, water, salt, leaven) with increasing percentages of milled whole wheat: 25%, ... 40 % All of these still feel bubbly and soft when you handle them. I even used King Author’s regular all purpose flour (11.7% gluten) for the white flour. Try 66% hydration for the white flour and 87.5% on the whole wheat part.