The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

First bake with flour milled with my new Mockmill 100

leslieruf's picture
leslieruf

First bake with flour milled with my new Mockmill 100

Very exciting to be grinding my flour with my new mill.  I decided to go simple for the first bake.  I had some sprouted rye and sprouted wheat that needed to be used up so I decided to make 1:2:3 loaf using bread flour, 20% wholemeal spelt (already in pantry) 20% freshly ground sprouted wholewheat and 10% freshly ground sprouted rye.

 Built levain overnight and refrigerated until ready to use in the afternoon.  In the morning setup the mill and tried a half a cup rice grains and then a small handfull of whole wheat kernels to see how it went.  It went like a charm, so quick and easy it was unbelievable.  I love it! can't wait to do more but that will come.

 Mixed dough just before lunch and left to autolyse for an hour.  Added levain & salt, rested 15 minutes before doing 1 stretch and fold.  Felt this dough was a bit dry so added another 30 gm water incorporating it during the next 3 stretch and folds every 30 minutes.  Bulk ferment at 4:30 ish and it took until 9:30 pm to have doubled.  I was expecting this to go faster but that was ok. Preshaped, rested and did final shaping before retarding overnight in the refrigerator.  

Baked at 250 degrees C for 15 minutes with lid on DO and dropped temperature to 235 when I removed lid as I have been getting slightly overdone bottoms :( lately!

 Left to cool before slicing and freezing.  Happy with how it went, I am trying a different way to shape my batards and it is a little easier.

Looking forward to using mockmill, it was so quick and easy after my very slow painful efforts in the past using a coffee grinder!  The sprouted flour looked just like a comercial flour so I will experiment more with fineness of grind as well making my own kibbled grain :)

Happy baking all

Leslie

Comments

trailrunner's picture
trailrunner

i got the Mock mill also when they had the preorder offer. It is packed and ready to move to new home. I set it up briefly and used rice to clean the stones. What setting did you use for your grind? Did you buy a #40 sifter to use with your grinding? I can hardly wait to get it unpacked for my December baking! Your crumb looks beautiful. c

leslieruf's picture
leslieruf

with a 0.5 mm mesh. I don't know what # that is.  I used the middle setting I think but next time will try to go finer.. December is getting closer every day, but I understand what you mean - waiting the few weeks for delivery was hard :)

Leslie

MonkeyDaddy's picture
MonkeyDaddy

a 0.5mm mesh equates to a #50 sifter (50 holes per linear inch).

trailrunner's picture
trailrunner

I didn't realize you are in NZ. Love the sifter and those very cool linen granary bags. Oh well. One day we will get to NZ to bicycle and see the country and I will check out their products. Thank you !  c

leslieruf's picture
leslieruf

We get quite a bit of humidity so I don't know if the linen bags are ok in that situation.  I have been thinking about grain storage and was thinking along the lines of large well sealing plastic tubs.  Hubby who is Swiss reckon a wooden container and that when he was growing up in rural Canton Zurich that they stored the grain in wooden box in a chamber high in the ceiling under the roof. Warm & dry! I think I would be plagued with insects if I did that here and of course our houses are not built like the older continental houses are. 

First I have to use up the existing flours and small amounts of grain before I look at buying fresh so I have time to investigate.  What do others do?

Lots of places to see aren't there, and we are a long way away. Some great scenery too though!

Leslie

trailrunner's picture
trailrunner

if I used them here in AL I would have weevils for sure. They are likely not practical. In our new to us home in VA I will have a lovely clean and dry basement. It also has a dehumidifier just in case. I store All my spices and flour  in my freezer. I have done that since the 80's when I had an outbreak of weevils while running a food co-op from my home. Breadtopia sells special buckets for storage as does Pleasant Hill Grain. I have to finish all my flours as well before buying grain. The grain does keep way better since not ground till using it prevents rancid oil. I am so looking forward to using the Mill. There is a free lunch program in the town we are going to like you have and I can supoly  bread there as you do plus our Buddhist group has a weekly pot luck so lots of opportunities. Happy Baking c

Justanoldguy's picture
Justanoldguy

There is a product available that provides an effective seal that's easily opened for food grade plastic buckets. It is marketed here (USA) under the name 'Gamma Lids'. A bucket fitted with a gamma lid can store around 40+ pounds of grain effectively sealed from insects and vermin yet easily accessed. I don't know how they would fit into your décor but they look nice in my Eclectic Clutter with overtones of mid-Century disorganization pantry.