Maiden Attempt at Home Milling
Today, FedEx will be delivering my Komo Classic mill, which I'm excited to try out on my first attempt at home milled bread. I'm thinking of trying just a basic table white bread for my experimental loaf to see if I can detect a noticeable taste and mouth feel difference.
I understand that 100% home milled flour can be temperamental to work with and that I should maybe substitute a percentage into my KA AP flour until I become more familiar with home milled flour properties? Looking for a good first impression, what percentage of home milled flour would you recommend for my substitution?
As for my berries, I currently have on my cellar shelf, Ruby Lee hard red winter wheat berries, Bronze Chief hard red spring wheat berries and a bag of Prairie Gold hard white wheat berries. Is there any one in particular that you can suggest using for my first attempt? Perhaps there is a percentage combination of two that you think would work best? If so, can you suggest that combination percentage?
Finally, I've mentioned above the three varieties of berries I currently have. Is there a favorite that your experience might want to suggest me trying? I know that for the sake of sales promotions there are several descriptive words such as buttery, sweetness, nutty, creamy and malty used to define berry flavor. Whether such differences are truly noticeable, I wouldn't know. It could just be a gimmick to increase sales.
I should also mention that I plan to sift my flour through a #60 screen. Don't know if this is recommended or not.
Thanks to all for your help as I'm looking forward to a positive experience at my first attempt in the home milling arena!
You may find THIS LINK is just what you want. If you choose to bake these breads make sure to post your bake with images to the Community Bake. The post are monitored and you are sure to get help if needed.
A 60 mesh will give you very fine flour.
Checkout these links for detailed information.
As far as wheat berries, taste is very subjective. Hard wheat is best for bread. White or light colored wheat is more milder tasting than dark (red) wheat. Home milling opens a huge door for the bread baker.
Let us know how your whole grain experience unfolds...
Danny
Other things being equal, some prefer winter to spring for its flavor and performance.
If you sift through #60, the color won't make much difference and there wouldn't be much purpose in adding AP.
charbono, the reason I asked about the substitution to AP flour was due to the water absorption rate of home milled flour and the fermentation times. Adding a percentage to start keeps me in line more with the recipe water amount and fermentation times. Although I do monitor the hydration when mixing and it is no problem to keep an eye on the bulk fermentation either.
Any thoughts on whether or not to substitute a percentage of home milled with commercial AP, or whether to do a percentage mix of home milled flour?
To get your feet wet, you might want to start with 50/50. Once you gain success and confidence you can gradually move up all the way to 100% if you like. 20% whole grain will make a very noticeable difference in your bread.
You could try 25% whole wheat, using all of the grain. No sifting.
Ricko, I agree with Dan, start with 50% AP 50% winter white. I normally only use 100% home milled wheat, and don't sift, but find that home milled wheat is very sensitive to getting everything just right. AP is much more forgiving and will give some good oven spring even if you don't have the gluten development, bulk fermentation, or final proofing just right. OTOH, I love the flavor of home milled whole wheat, so even if the texture or mouth feel isn't just right, it is fine with me. I highly recommend you keep a log of everything you try , that is the best way to learn how your particular home milled flour reacts.
I would suggest Hard Red Winter. 70% hydration.
600g of wheat berries. After milling, add 2tsp of salt to flour and mix thoroughly.
420g of water, to which add 2tsp of sugar and 2 tsp of active dry yeast. Let proof 10 minutes.
Add 2 Tbl olive oil to proofed yeast, and then add to milled flour. Thorough incorporate to form a dough, cover, and let rise for 60 minutes.
Scrape risen dough, knead for five minutes (this is a wet dough, so sprinkle water on the work surface and wet your hands as the double absorbs moisture and becomes sticky). Form the dough into a cylinder and put into a greased bread pan. Allow to rise another 30 to 45 minutes until the dome rises to edge of pan. Bake in 400F for 30 minutes.
Remove from pan and using a pastry brush, lightly moisten the crust and return to the oven until it's browned to your taste, typically five to ten minutes.
wlaut, thank you for the complete recipe. You've provided enough information that makes me want to give it a try today. Thanks again.
Ler us know how it turns out! And please include a photo.
This is what my 100% HRW looks like.
IMG_20200921_183147_copy_1040x780.jpg
Sorry about my photo placement as I'm still trying to figure out how this photo posting works. With that said, my photo is of a butter enriched bread using 46% red winter milled wheat and the rest KA AP flour. Really didn't notice any difference in making these loaves.
Looks great.
If you get time, please post the formula and a crumb photo.