BBA's Poilane Miche
I've baked the Poilane Miche from the BBA a couple/few times. First times, I followed it to the letter using commercially available flour (King Arthur Whole Wheat) and got a well risen, relatively open-crumbed (for this type of bread) result. This time, I milled my own flour, red winter wheat, and the result was very good, but more dense and experiencing less oven spring and a tighter crumb. All other factors were roughly the same. I'm wondering if the flour I'm milling (I'm new to milling my own), which is obviously coarser than KA flour or others, will make a loaf inherently more dense, less risen, etc.
Again, I'm not at all disappointed with the result (in fact flavor was terrific), more curious about the factors at play.
Thanks for your input.