The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

First Loaf Using Fresh Milled Flour

Pequod's picture
Pequod

First Loaf Using Fresh Milled Flour

Recently acquired a Mockmill and decided that Maurizio’s 50% Fresh Milled Whole Wheat Sourdough at 84% hydration would be my first attempt at using fresh milled flour. I stayed pretty close to Maurizio’s procedure, rebalancing the formula a tad for a liquid levain.

Milling organic hard red spring wheat:

And the result:

Very happy with this result!

Comments

not.a.crumb.left's picture
not.a.crumb.left

That is a real beauty! Did you spray the loaf to get the blisters? THAT is a great bake!!! A Mockmill or KOMO is on my Christmas list... Kat

Pequod's picture
Pequod

Thank you! No on spray. I used a Lodge combo pot only.

alfanso's picture
alfanso

A picture perfect loaf.  You should be very happy.  A beauty!

Tashtego

Pequod's picture
Pequod

Thanks! Very happy with this loaf.

Justanoldguy's picture
Justanoldguy

Keep baking loaves like that and you'll never feel like walking down the street and knocking the hats off people's heads; you'll never feel a damp, drizzly November in your soul nor any need to go to sea. Nice work. 

Pequod's picture
Pequod

Thanks, and sage advice to boot! Bread is definitely therapeutic, although I can’t say whether it was sourdough or something else that cured my wayward urges... :)

leslieruf's picture
leslieruf

and crumb is really lovely.  well done, keep it up, theMockmill is awesome!

Leslie

Pequod's picture
Pequod

Thanks! I’d heard so many horror stories about the perils of fresh milled flour and the need for ascorbic acid, vwg, and other measures, and yet this is one of my best loaves to date. I think those horror stories were just that. Pressing on with the Mockmill!

Ru007's picture
Ru007

Your loaf looks fabulous! Crust, crumb, just is great.

Happy baking

Ru

 

Pequod's picture
Pequod

Thank you!