The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Local Fresh Milled Flours

brewninja's picture
brewninja

Local Fresh Milled Flours

Howdy all,

I've recently been given the wonderful opportunity to experiment with a local farmer's recent wheat harvest.  He just started growing wheat, and doesn't bake much himself, so he's looking for some practical feedback.

He gave me ten pounds each of hard red spring wheat, hard white spring wheat and soft red winter wheat.

I've got some ideas of my own, but curious what yall might think

Also, I've never used fresh milled flour before; anything to keep in mind (keeping it cold, lack of enzymes, etc.)

thanks,

Gerard

jannrn's picture
jannrn

Hello Gerard!!
Sounds like a deal we ALL would LOVE to stumble on!! As far as I know, you can use fresh milled as soon as it is milled....I too plan to be trying out some fresh milled as soon as I can get my mill!! I WILL be watching to see the advice you get.....this is the PERFECT place and you are gonna be surrounded by brilliant bakers!! By the way, I don't suppose you are in south Florida huh!!! LOL
Good luck with it!!
        Jann

brewninja's picture
brewninja

naw, southeast pa :)

Got the first "experiment" rising; I love edible experiments :)

brewninja's picture
brewninja

So the two loaves baked were delicious :)

(I'll try to get some pics up soon)

 

Recipe was as follows:

 

4 oz starter (100% hydration)

10 oz Flour (one loaf hard spring red; one loaf hard spring white)

8 oz water (started with 6 oz, was a little dryer than I was shooting for, so I added some more)

1 t salt

1/2 t instant yeast

Mix to combine

3 stretch and folds at 45 minute intervals

2 hour bulk ferment

Refrigerate overnight

1 1/2 hour at room temp

Shape into batards

1 hour proof

Bake hearth style for 24 minutes

 

Observations:

Both loaves seemed to absorb more water than what I typically see in King Arthur whole wheat and white whole wheat (though maybe I was just more attentive/judgemental)

Neither flour was very elastic until the last stretch and fold

The crumb was about as open as I've been getting with whole wheats and my man handling shaping techniques

The flavor of both was very delicious and distinct.  "Fresher," more earthy? The white was slightly nutty while the red had a slight grassy earthiness.  I would describe both as "fuller" than what I've been buying, if that conveys anything :)

(i realize that I'm lacking the palate vocabulary I've aquired with beer flavors :)

 

I'm super psyched about having a local source of flour! Cant wait to bake some more!

Any ideas what to expect from a soft red winter wheat?

Thanks,

Gerard