Problems with milling fresh flour
I've recently purchased a Mockmill Lino 100 to start milling a percentage of my own flour at home. I'm using Gilchesters wheat, rye and spelt grain berries. I've had great success using 70% strong Canadian white flour, 15% Spelt, 10% strong wholewheat and 5% rye, but all using either Matthews Cotswold Flour or Shipton Mill, not fresh-milled, at 78-80% hydration. See the first two photos for examples of good bakes, which are very consistent.
To get used to fresh milled flour, I've been using the same formula but with fresh-milled wholewheat, spelt and rye at 78% hydration. I've also been using the same process, and have been experimenting with different bulk fermentation times, as I know that fresh-milled flour ferments much quicker than conventional flour. However, my results are far from promising. The last two pictures are of a loaf I baked today, with the following process:
Build levain at ratio of 1:2:2, leave for 4-5 hours at 80F.
1-2 hours before levain is ready, I mill the fresh flour and mix all the flour with most of the water (leaving 2% out to mix in levain and salt later).
When levain has reached peak and passes the float test, mix in with the dough. Rest for 30 minutes. Add in salt and mix. All mixing done in a KitchenAid mixer with dough hook. I also hand mix larger batches for my micro bakery with fantastic results.
Start bulk fermentation, with 4 coil folds at 30 minute intervals. Total bulk is usually around 3-4 hours at 80F.
Divide, pre-shape, rest for 30 minutes, final shape using stitching. Cold retard overnight at around 2-3C.
Bake in a small deck oven, 20-25 minutes with steam.
My thoughts on the problem are the following: it could be that I'm not allowing the fresh flour enough time to rest and to lose some of the heat from milling, as I mix it with the white flour and water right after I mill. Could this be a problem? I've also adapted to the increased fermentation rate by decreasing bulk fermentation. But still, no luck.
Anyone have any thoughts on what I'm doing wrong? All help is appreciated!
Matt, Hobz Bakery, Edinburgh.