Aging Oxidizing Freshly Ground Whole Wheat Flour
I recently purchased "Bread; A Bakers Book of Techniques and Recipes."
The entirety of page 8 is devoted to "Oxidizing and Overoxidizing."
The gist of his argument was that "Green Flour" needed oxidation, and over-kneading produced too much oxidation.
On page A-17 he went on to say that it took about "3 weeks or so to stabilize the baking quality of flour."
Benzoyl Peroxide or Mauturox is used to bleach (oxidize) flour and eliminate the 3 week waiting period.
Another oxidizer, Potassium Bromate, is banned in Europe.
Lastly, Ascorbic Acid has been used, producing good results when used in the correct amounts. The mills add about 1/4 teaspoon per hundred weights of flour.
This has been discussed before:
I don't find anecdotal accounts of bread that "turns out fine" after milling and baking the same day credible evidence that better bread isn't made from aged flour. I suspect that flour with an oxidizing agent like fava bean flour or ascorbic acid as an amendment performs better.
I know from personal experience that I don't like the results of baking with freshly ground whole wheat flour.
Edit 10/27/2022: Conclusion: I think there is consensus that we should only grind flour on an as-needed basis, knead a little longer and perhaps add a pinch of ascorbic (not citric) acid to optimize results using freshly ground flour.