Fresh Milled Bake Times
New Here, I tried a search first and got 2mil results so here we go.
Just milled my first batch of flour(s) and made my first artisan loaf. Was very pleased with the crust and flavor, a little denser perhaps but I've read that is to be expected.
So I get almost to the center of the loaf and it isn't cooked through. Ugh! So, I'm going to go out on a limb here and say, that sense fresh milled absorbs more water, than should I surmise that is also would need a longer bake time.
Thanx in Advance, I'm sure I'll be driving you mad with all my questions during this journey.