I've been experimenting with freshly milled flour for a little while, and I'd like to share some of my experimental loafs. My goal is to create a good looking and tasting loaf with an open crumb, made with 100% freshly milled flour, preferably of a single berry type.
I've found that with these constraints, choosing a suitable berry type and the correct hydration to get the right consistency is vital. The autolyse also needs to have some constraints: I've found that I can't reliably go over 2 hours without degrading the dough too much. Also, I typically up the salt a little.
Here's the details of today's loaf with photos:
100% freshly milled Glenn berries, sifted to 78% extraction
15% Levain
2.2% salt
83% Hydration
620g loaf before bake.
Bulk @ 78 for 3:45, shape, then retard overnight and bake in the morning.
I like the blisters on this one. Not the most open crumb, perhaps more sifting for a lighter loaf will help with that.
I would be very happy with that loaf, lovely bake.
Rick
That looks amazing! Great job!
For 100% whole grain, I think the crumb is beautiful. Definitely not a dense loaf...
Dan
but it is not 100% whole grain. It is 100% fresh milled, but note that it was sifted.
I would be very happy with this loaf! Kat
I wouldn't want the crumb more open than that. It's sheer perfection. Really fine work.
Well done! Have you thought of using what you sifted out in your levain? I revived my starter using bran that I had sifted out and in the end, it does go back in the loaf so you don’t lose any nutrients.
I like it.. great looking loaf..