Fresh Milled Bread Flour
I have been recently experimenting with using freshly milled flour.
The more I learn and read the more confused I become.
A lot of recipes that I read call for mixing fresh milled flour with bread or AP flour. While the fresh milled flour may contribute flavor to the bread, to me, mixing it with a commercial product is against the ethos of using fresh milled flour in the first place.
Can anyone offer tips/resources on baking a country loaf with all freshly milled flour that will have the rise of using bread flour.
I would imagine sifting is involved. Would it just be a heavily sifted (low-extraction?) flour? What type of wheat would be recommended?