Fresh Milled Pointe a Calliere Miche
I am getting ready to start a version of Pointe a Calliere Miche from Jefferey Hamelman's book, and I was wondering if anyone would have any advice on fresh milled flour substitution issues. I have baked this before using the 85% whole wheat flour (King Arthur) and 15% AP ( KA Sir Lancelot) flour as described in the book with good results, but now I want to attempt it using 85% fresh milled hard red spring wheat berries. I am figuring on using the lesser 2 hour fial rise because of the quicker fermentation expected from the fresh flour. I have baked with fresh milled up to 50% so I have some experience but am expecting surprises.