Frustrated with using Wheat Berries - Pics included.
Last week I made a wonderful loaf of whole wheat bread using King Arthur Whole Wheat Flour. For pics, go to http://www.thefreshloaf.com/node/28232/pictures-bread-made-reinharts-whole-grain-breads
Today, I used the Country Living Grain Mill to grind some wheat berries. The flour was fine, but not as fine as the KA.
I used the same recipe and technique as last weeks loaf; from Peter Reinhart's Whole Grain Breads page 78, which ultilized a biga and a soaker with scalded milk made about 15 hours earlier. I don't know what the 'heck' I am doing wrong, but everytime I grind my own flour, the loaves have no oven spring and collapse; Including this loaf. It had no where near the rise during the final proofing nor did it have ANY oven spring. Infact, during baking, the loaf collapsed slighly. During the baking, I did have a pan of hot water in the oven for steam (on last weeks loaf also). I also notice that todays crust does not appear to look as smooth as last weeks loaf. Bread tasted great, but appearance sucked. Help me please.
Compare the pics posted here with the pics posted in link above.
IN OVEN, AFTER COLLAPSING:
NOTICE THE TEXTURE OF THE CRUST COMPARED TO LAST WEEK'S?
CRUMB APPEARS TO LOOK GOOD: