November 12, 2023 - 9:48am
First loaf with fresh milled flour!
I bought a mockmill attachment for my KitchenAid and then was excited to find out their is a granary a 1/2 hour from me that sells various organic wheat berries from farmers in our region. I milled some red fife and made this loaf and it was so delicious! I used this recipe. 
After I made this sandwich loaf, I tried making a loaf of sourdough with 100% fresh milled flour. It turned out very flat and frisbee-like, but was so good and flavourful. I know that fresh milled flour can result in loaves that rise less. I was wondering if anyone has any suggestions for sourdough made with fresh flour that has more oven spring?
Thanks and happy baking,
Hannah
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https://www.thefreshloaf.com/node/71297/20221020-simple-100-wholewheat-bread-clas
Happy baking!
Yippee
I haven't baked with really fresh flour, but here are some things I have learned increase volume and a more open crumb with whole wheat -
- Sift out the largest bran flakes, then add them back after mixing and developing the gluten (or leave them out altogether);
- Better still, add the bran flakes back as a soaker or scald;
- If your dough is very stiff and elastic - it doesn't stretch out much - leave out the salt during the initial mix and add it back after a rest (often 1/2 hour) - i.e., use an autolyse);
- Conversely, if the dough seems lifeless and pulls out without much resistance (or tears as you pull it), and never develops much strength, include the salt during initial mixing;
- Use 50% - 25% white flour with your fresh-ground WW and reduce the amount as you learn how to make loftier loaves;
- Leave your flour to age and oxidize, maybe for a few weeks;
- If your loaves can tolerate it without collapsing, use a longer bulk ferment and/or proofing time; if that makes things worse, shorten the times - there's always a happy medium and you may need to find it by trial and error.
- Use more yeast or starter.
You will be getting more and better help from others who have actually baked with very fresh flour.
TomP
A recipe worth exploring.
I stone milled red wheat berries to make Debra Winks 100% whole wheat sandwich loaf. A wonderful result after a coupe of tries . The key was getting some whole red wheat berries that were at least 14% protein. Debra was very supportive with advice along the way.
Her recipe is in my Dropbox here: https://www.dropbox.com/scl/fi/gdjva71k3mqarbsxybq75/WWSBread-updated.xlsx?rlkey=simwhxzvazgn02dw2vsjlb67f&dl=0
My attempt in making this wonderful sandwich loaf is here: Debra Wink's 100% whole-wheat sandwich bread | The Fresh Loaf
HI,
I have the mill (Komo) by the same maker.
I make a lean version of whole wheat bread (flour, water, sourdough and salt).
I tried different recipes but after using the clas sourdough starter, the rise turned great.
I usually mix and bake in he Zojirushi bread machine but this sourdough bread definitely bakes up super well in the oven.
I hope you will give it a try.
Make sure you let the flour and liquids autolyze for around an hour which will help your crumb and rise considerably. I prefer to sift and remill my flour using a #30 and then #40 drum sieve which creates a high extraction flour which is much lighter than 100% WW. You can also mix in a small amount of bread flour or AP which will help as well but not necessary.