Mockmill 100, high extraction flour & commercial bread flour
I recently bought a Mockmill 100 and set the mill's stones to just barely not touching (I'll call this setting 0). The resulting flour is significantly more coarse than commercial bread flour.
I bought a #40 sifter to try and make high extraction flour, and it did sift off 20% of the weight of the flour. However I tried baking two identical loafs of bread side by side, but one with King Arthur bread flour, and one with the high extraction flour I made, and the King Arthur flour was much fluffier.
I then tried pushing the mill further by setting it so that the stones are pushed up against each other, and would turn it off right when the grains were done so the stones wouldn't be grinding away. The resulting flour was just like commercially milled flour, super fine, except I couldn't help but feel like this was misuse of the mill. The flour got really hot, there was a different smell in the air, and setting 0 had now moved, which tells me some of the stone might have ground away, or that the screw that holds the adjustment knob in place got pushed back. I made cookies with this batch of flour since there wasn't much, and the cookies looked distinctly more like those made with commercial flour rather than a previous batch I had made with setting 0 high extraction flour.
Am I missing a part of the process, or is it not currently possible to achieve flour of the same consistency (and also perhaps neutral taste, if desired every now and again) of commercially milled flour? I would love to make fluffy bread with home milled flour. Perhaps I'm just not good enough at bread baking yet?