First loaf from home milled flour. First loaf with red fife and rye.

First loaf with my new Grainmaker mill and locally sourced organic berries. 

This loaf is 50% red fife; 20% rye; 30% Bob's Mill Artisan Bread Flour. 
11% prefermented rye flour. 78% hydration. 40 min AL. 3 hour bulk. 40 min counter proof then 19 hour fridge retard at 3 Celsius. Oven 500 preheat with DO turned down to 460 with loaf baked for 20 min. Lid removed turned down to 430 for 20 min.

It tastes good and the crumb seemed set after only an hour cool--couldn't wait.

I milled then mixed the dough after a 30 min rest. I sifted a bit of the bran out and fed it to the levain for 30 min before hand but next time I'll do that earlier. I welcome any comments on milling, baking with red fife and rye, or the loaf in general. I'm pretty sure it over-proofed with the 19 hour retard as it spread wide. At least there was a bit of bloom.