The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Home milled (blended) flour

pul's picture
pul

Home milled (blended) flour

Fellow TFLers,

 I decided to have some fun this week creating a new stater based on 100% whole wheat and blending my own flour in a vitamix. This is the first bake using the new starter.

It is a small loaf containing, 280 gr total flour, 73% hydration, and 3.5 gr salt. The flour mix was 60% white flour (11% protein) and 40% home blended whole wheat. I did not blend the berries too  fine to avoid overheating, so there was a lot wheat bran visible particles. I prepared a stiff levain at 60% hydration, which had 15 g whole wheat starter at 100% hydration and 30 gr whole wheat flour. Bulk fermented for 4 hours and short retarded in the fridge after shaping for another 5 hours. I baked it straight out of the fridge in cold oven initially. Overall the result was quite positive including crispy crust, soft crumb and subtle flavors.

Even though I am not actively blogging or commenting, I have been following you all and checking out all nice pictures posted every day.

Happy Baking

 

 

Comments

Danni3ll3's picture
Danni3ll3

It must be so satisfying to make such a nice loaf from a homemade starter. That’s a lovely loaf!

pul's picture
pul

Thanks Danni, it is really good feeling. I think I have reached more consistence lately, but not as good as you yet.

solano's picture
solano

This is a beautiful bread, with a beautiful shape and beautiful cuts, could be in the window of a bakery. It looks very appetizing too! Good bake!

:)

pul's picture
pul

Thanks Solano, maybe one day I can open a bakery. You also have made great progress.