The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

White Flour Project - Second Milling

  • Pin It
proth5's picture
proth5

White Flour Project - Second Milling

For the few and the brave following this march to insanity, I did a second milling of white flour today.


This time, I followed the same process as in the first milling run, but after removing about 20% of the bran weight, cranked the mill down to its finest setting and milled what remained.


I then sifted through my #100 sieve (0.06" openings) and got a tiny bit of pure white flour.  I returned what remained in the sieve to the mill and remilled it (at the same setting).  After six passes this way, small flecks of bran began to sift through and I stopped the process.


What did I get for this? Pure white flour.  Looking at it and feeling it, I am unable to tell it from my King Arthur All Purpose - which may be good, or not.


For this I paid a price.  I was only able to get 15 oz of flour from 2 pounds of wheat berries.  What was left behind was not all bran, but it was milled to a silky texture.  I believe the French term for this is remoullage.  And that's certainly what I did - I remilled it.


Again, we wait.  Despite folklore on "within 72 hours or then it must be aged" the explanation that I accept about flour aging seems not to support this practice.  If we are trying to get oxygen to bond with certain molecules in the flour, I don't know why they would get an exemption from this for 72 hours.  Be back in 4 weeks...


Anyone with suggestions on how I might change my process to get a higher yield is most welcome to comment.  After all - I'm just making this up as I go along.


Now I really must get to milling the high extraction flour for my bake this week.


Happy Milling!

Comments

ehanner's picture
ehanner

Pat,


You are the one with the big bulging muscles in the one arm? You are a dedicated hand miller Pat.


Eric

proth5's picture
proth5

But I have been deliberately milling with both arms so I don't tip to the right.


Wanna arm wrestle? :>)


Pat