The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My first time using home-milled flour

RedEng's picture

My first time using home-milled flour

Just before Christmas my neighbour bought a mill and we finally got to experiment with it - he mills, I bake. For our first attempt, he did two different grinds, medium and coarse, which I then used to make two loaves, one of each grind, using the FWSY overnight brown. There wasn't a huge difference in appearance, but crumb on the loaf with the coarsely ground flour seems a bit more dense (loaf on the right in all of the photos). The wheat we used this time was about 10 years old (my neighbour had it in the cupboard....), but later this week we're hoping to try some Hard Red wheat that he just picked up on the weekend. I'm looking forward to seeing how that turns out!
DanAyo's picture

Great looking loaves. And so nutritious!

pul's picture

Nice and keep posting! 10-year old wheat and still making a nice loaf. That it is a nice way to store food indeed.

barryvabeach's picture

Nice work.   One thing you may try is a medium to coarse grind, then sift through a standard flour sifter, and separate out the larger bits, then use the sifted flour in your bread, and add the larger bits in making your starter, or even add it to the dough when you have finished kneading it.  Some have reported a lighter loaf using this process.  For me, the amount of the larger bits is pretty small - maybe a tsp for every two cups of flour - and although I have not done enough controlled testing to verify that the bread is lighter, it seems that way to me. 

bikeprof's picture

lots of good threads available on milling and bolting/sifting...I generally try to grind pretty fine, then sift and regrind the siftings (and if I'm really motivated, sift again, and only hold out the second siftings)