February 12, 2013 - 1:50pm
Komo(or other mills) fineness for bread
I just bought a Komo and am making my first loaf of Rye bread now with fresh miller Rye berries. I'm not sure the setting I should use for fineness. I am doing this loaf at about 50% (dead middle of front). What do people generally use as a guide for bread flour and what are the pros and cons of varied size flour grains?
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Silas_miller,
I mill at the first at the coarsest setting. Then I mill again at the finest setting I can get (check the temperature of the flour so it's not over 110F when coming out of the mill). I sift the flour and take the leavings(what's left in the sifter) and remill that at the fine setting and mix all together to get a bread flour that seems to work well for whole grain baking.
You can also just mill at the fine setting too.
Hope this helps.
Linda