help with home milled flour baking
I have begun a new saga in my life that involves home milling my own flour. I have had exceptional results when using a 2/3 home milled flour to 1/3 KA white bread flour. I want to eliminate the KA flour but when I do I get almost no oven spring and sometimes the great ends up falling. I believe that I may be doing a few things wrong.
1. The wheat is very cold when I mill it. It May be shattering bran instead of crushing it, maybe this is causing a problem?
2. I am using a motorized CL mill and I have it set on a very fine setting. Maybe it's causing too much starch damage?
3. I am not using a soaker or a bigs.. Maybe not enough enzymatic activity to get the sugar development?
I have pulled my grain from the freezer to let it get to room temp so it's warmer when I mill it.
Are there any other things that I may be missing?