Freshly Milled Experiments

I've been experimenting with freshly milled flour for a little while, and I'd like to share some of my experimental loafs. My goal is to create a good looking and tasting loaf with an open crumb, made with 100% freshly milled flour, preferably of a single berry type.

I've found that with these constraints, choosing a suitable berry type and the correct hydration to get the right consistency is vital. The autolyse also needs to have some constraints: I've found that I can't reliably go over 2 hours without degrading the dough too much. Also, I typically up the salt a little.

Here's the details of today's loaf with photos:

100% freshly milled Glenn berries, sifted to 78% extraction

15% Levain

2.2% salt

83% Hydration

620g loaf before bake.

Bulk @ 78 for 3:45, shape, then retard overnight and bake in the morning.

I like the blisters on this one. Not the most open crumb, perhaps more sifting for a lighter loaf will help with that.