Right kind of grain to mill for Italian loaf?
My Nutrimill just arrived this afternoon, and I'm rarin' to go! I know I'm going to love the whole grain, but I also want to continue baking my Bread Baker's Apprentice Ciabatta, Pugliese, etc.... recipes using home-milled grains.
Is there any way to replicate high protein bread flour milling whole grains at home? I have a bucket of WM Prairie Gold and a bucket of WM Bronze Chief.
I think I know the answer :( but I thought I'd ask if anyone in this corner of the forum has been able to get this type of flour out of their mill.