Recently acquired a Mockmill and decided that Maurizio’s 50% Fresh Milled Whole Wheat Sourdough at 84% hydration would be my first attempt at using fresh milled flour. I stayed pretty close to Maurizio’s procedure, rebalancing the formula a tad for a liquid levain.
Milling organic hard red spring wheat:
And the result:
Very happy with this result!
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That is a real beauty! Did you spray the loaf to get the blisters? THAT is a great bake!!! A Mockmill or KOMO is on my Christmas list... Kat
Thank you! No on spray. I used a Lodge combo pot only.
A picture perfect loaf. You should be very happy. A beauty!
Tashtego
Thanks! Very happy with this loaf.
Keep baking loaves like that and you'll never feel like walking down the street and knocking the hats off people's heads; you'll never feel a damp, drizzly November in your soul nor any need to go to sea. Nice work.
Thanks, and sage advice to boot! Bread is definitely therapeutic, although I can’t say whether it was sourdough or something else that cured my wayward urges... :)
and crumb is really lovely. well done, keep it up, theMockmill is awesome!
Leslie
Thanks! I’d heard so many horror stories about the perils of fresh milled flour and the need for ascorbic acid, vwg, and other measures, and yet this is one of my best loaves to date. I think those horror stories were just that. Pressing on with the Mockmill!
Your loaf looks fabulous! Crust, crumb, just is great.
Happy baking
Ru
Thank you!
I love my Mockmill as well. Looks like you achieved a perfect crumb and crumb.
Regards
Ian
Thanks! Home milling is definitely a game changer.