Nutrimill put to good use.
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.
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 :)