Reducing oxidization in fresh milled flour
I'm new here and I'm really enjoying gleaning all your wisdom and experience!
I have recently move to Paraguay from Australia, and the flour here is all 'enriched'. I brought my dried starter that I had been baking with in Australia over and started baking again. But the flour is so enriched here, it almost doesn't seem like real flour anymore! I have decided to mill my own wheat berries. I have read a lot about the health benefits of freshly ground wheat, and the rapid degradation of those benefits due to oxidization. I want to keep as many of those goodies as I can, but I usually prefer a fairly long, cool proof.
I have one main question: does oxidization continue occurring if the flour is hydrated and in the dough?
If the flour is loosing nutrients over time, will that continue through a long proof, say 24-48 hours or so?