My Nutrimill came in yesterday and I decided to try it out on my weekly sandwich loaf. Yumminess ensued. As compared to the coarseness of the flour I was willing to produce with my hand-cranked mill, the flour from the Nutrimill produced a much better dough consistency/plasticity. Better gluten development, and an increase in the oven spring.

It also sounded like a jet winding up.

ooo... shiny

Couple Notes on the bread:

The shiny black top comes from a pure egg-white wash that also adds interesting crispness and flavorings.

I adore the side & bottom crust on these, which I believe comes from the cast-iron bread pans I'm using.

I need a new bread knife... they're just too soft to cut :)

crumbtastic