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Greetings KK’ers. Whilst on sabbatical, I have acquired a Mockmill and been experimenting with Fresh Milled flour. The flavor boost is incredible. Quickbreads require no adaptation at all (so far).

My first two sourdough experiments have also been smashingly successful and superbly tasty. A demonstration for your amusement:

The mill doing what it does...milling.

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A loaf of 50% fresh milled hard red spring wheat. The other 50% is Giusto’s Artisan bread flour. This was 84% hydration with only sourdough starter as leaven (no commercial yeast), and no other agents like ascorbic acid or vital wheat gluten. This was baked in a cast iron combo pot in my oven and the result was superb. Much better flavor than any whole wheat bread I’ve ever had.

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This week’s victim was Spelt Sourdough, using 30% fresh milled spelt, 30% fresh milled high extraction hard red spring wheat (high extraction == some bran removed using a 40 mesh sieve), and 40% Giusto’s Artisan. This was 85% hydration and only sourdough starter leaven. Also, no ascorbic acid or vital wheat gluten. Used an oblong banneton for proofing and oblong clay baker for...well...baking.

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Again, a superb result and incredible flavor.

 

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Pequod, both of those loaves have wonderful crumb, both loaves look beautiful too, and you just gotta love the taste of fresh milled flour. :smt060

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You're nuts, but in a good way.  Good to see you back.  I like your bread but I won't be milling anytime soon.  Going to do a Chicago Southside thin pizza soon though.  We've got friends who are very fussy about the particular sourdough pizza that they like.  Not going to try to compete.  Just aiming to shake their world with a bit of square cutting.  :razz:

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14 hours ago, MacKenzie said:

Pequod, both of those loaves have wonderful crumb, both loaves look beautiful too, and you just gotta love the taste of fresh milled flour. :smt060

Thanks! Mac gets it. Turns out flour has flavor! Who knew?? :confused:

 

13 hours ago, tekobo said:

You're nuts, but in a good way.  Good to see you back.  I like your bread but I won't be milling anytime soon...

There's a compliment in there somewhere...I'll just go with, "thanks!" :sign5:

 

10 hours ago, jgkite said:

This is amazing. Nicely done. 

Thanks! @tekobo take note...that's how compliments are done! :sign5:

 

2 hours ago, tony b said:

Way beyond me. I'll stick to King Arthur and be perfectly happy. 

HEATHEN!!!

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Just now, Pequod said:

HEATHEN!!!

Woops...that one slipped out of me and hit submit before I could edit myself. Still could, I suppose. Naaah. ;) :-P

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@Pequod, there are two ways to play this life thing.  There is what your mother/father told you: " if you can't say anything good, don't say anything at all".  That might be good advice for me but I much prefer the other route.  More interesting and you would be soooo bored if we all just said "welcome back Pequod, you're wonderful!".

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Not the 1st time I've been called that and I've been called much worse, trust me!  No blood,  no foul in my book.

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You must have a lot of time on your hands Pequod to mill your own flour or the challenge in front of you simply cannot be denied.  Yes, you turn out some remarkable things with thought gently placed in.  But I'm with Tony, King Arthur or his brother is fine for me. 

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You really have to taste bread that is made with freshly ground wheat berries to appreciate the taste difference, it is truly awesome. :smt060

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21 hours ago, Tyrus said:

You must have a lot of time on your hands Pequod to mill your own flour

No harder than grinding coffee, with the right equipment (such as this mill).

We'd all be milling flour if there was a drug in it somewhere.

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My parents some time ago, possibly 30 years Syzygies, bought me a coffee grinder nothing expensive but it always did the trick.  I found other uses for it with spice blends, and milling flax for coffee blends and multiple things and then one day my wife sold it in the yard sale. Didn't know and couldn't find it anywhere and I missed it so. Now I coulda gone down to the local store and bought another but I, just wasted my time thinkin that tool was the best.  Maybe the drug was what it did and all the other intangibles, but today I see others carrying on and that pleases me.  I like your posts

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3 hours ago, Syzygies said:

No harder than grinding coffee, with the right equipment (such as this mill).

We'd all be milling flour if there was a drug in it somewhere.

Exactly! Milling is super easy. Turn it on and dump in the grain. Out pops flour. 

Coffe is a great analogy for the difference in flavor too. Freshly roasted and ground just before brewing makes a cup 10 times better than the swill most people think of as coffee.

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Sorry Pequod, Syzgies hit a nerve and I was remiss about giving do where credit is deserved. yes and I wish had a slice with my dinner right now.

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On 9/22/2018 at 3:50 PM, Pequod said:

Whilst on sabbatical

Glad you are back to post all about the breads I buy at the Wegman's bakery :-D 

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On 9/28/2018 at 12:31 PM, Jon B. said:

Glad you are back to post all about the breads I buy at the Wegman's bakery :-D 

HEATHEN!!

Whoops...there I go again with the filter off...<_<

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This week’s loaf is Trevor J. Wilson’s Champlain Sourdough, which is mostly white bread flour (I used Giusto’s Artisan) with a touch of fresh milled spelt and fresh milled rye. Trevor has an ebook called “Open Crumb Mastery” in which he contends that open crumb is 80% fermentation and dough handling and 20% other factors. Whilst most amateurs are fixated on hydration, Trevor says they’re looking in the wrong place. This loaf was only 70% hydration, using techniques from his book. I think I believe him.

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Next week I’ll begin experimenting with a higher proportion of spelt and rye, and also replace about half of the bread flour with high extraction hard red wheat. I’ll also boost the hydration a bit (75% for starters) due to the higher amount of whole grains. Once I have everything dialed in, I’ll move my indoor baking back out to the KK.

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