What should I do differently?
I got a Mockmill 200 awhile back and have been enjoying grinding grains to add to my loaves. Yesterday, I thought I'd try an experiment and made two loaves - one that was 100% freshly milled grain and one that was 50% stoneground bread flour from Bakers Field Flour here in Minneapolis and 50% freshly milled grain. The grain that I milled was the same in both loaves, but all freshly milled in one loaf and 50% freshly milled in the other.
I upped the hydration in these loaves to 85% since I was using so much freshly milled flour. Both loaves were mixed and proofed under the same conditions except for the fact that my 100% loaf was autolysed for 1 hour and the 50/50 loaf was autolysed for 30 minutes.
My 100% loaf never felt like it had any strength during the bulk time and as you can hopefully see from the photo, it didn't rise as much during the bake. (It's the left hand loaf.)
Thoughts about what I did wrong, or what I should have done differently? Thanks in advance for any advice.
Mark