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