The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

gonna make my first home milled loaf

cognitivefun's picture
cognitivefun

gonna make my first home milled loaf

Got my Fidibus Medium mill the other day and got some wheat and rye grains.


This weekend I'm gonna bake my first loaf of home milled whole wheat. I think I will use a poolish preferment and see how she goes.


 

GrapevineTexas's picture
GrapevineTexas

Enjoy, and zip us a note to let us know how it was.


:)

janij's picture
janij

I am doing an experiment today on durum vs spelt vs spring wheat.  We ground them all last night and made the preferments out of the whole grain.  We have use fresh ground flour many times and I will say it works better if you preferement it instead of the white flour.  I am doing a 40% whole grain formula at 68% hydration.  And we prefermented the 40% of the whole grain.


What formula/recipe are you using?  Would love to see the end results!

cognitivefun's picture
cognitivefun

I already messed up. Added too much yeast to the pre-ferment, so made a sponge, not a poolish. I added it to the wheat, about 65% hydration and did 2 minutes of stretching and kneading. Now it's in the fridge for a long bulk rise.

janij's picture
janij

I should be just fine.

cognitivefun's picture
cognitivefun

cognitivefun's picture
cognitivefun

came out a bit dense. Tasted quite good. I baked it at 315F so it could dry out inside.


Now I am working on the next batch, using about 1.5C of flour and about 1/8th teaspoon of ADY and about 100% hydration as a poolish.