Being new to milling, I 'd like to ask you folks for some help.
I'm wanting to make some Rustic Rye Bread next week.
I've read about various rye flours, Rye Meal, Whole Rye, White Rye, Dark Rye, and Medium Rye flours.
I have in my arsenal of tools, a Fidibus Classic mill, a 9 stack of sifters going down to 1/100 inch. And some whole rye berries.
So how do I achieve the above mentioned different rye flours based on settings on my mill, fine/ coarse, and sifting size sifters? Is that even possible, or am I limited to just one general all purpose milled rye flour?
I should mention that my taste is for a strong robust rye bread. Am I correct in thinking that the more I sift out, the more mild a taste is the results? I'm not into all the additives such as blackstrap molasses, dill pickle juice, expresso coffee, baker's cocoa etc. in order to satisfy my taste.
So your help on how to achieve a usable milled rye flour would be greatly appreciated!
With it, you can produce anything from a very fine flour to cracked rye, with a corresponding range of fine-to-coarse flours and meals in between; like this.
What will be more challenging is to produce white rye flour. With your screens, you will certainly be able to produce a light rye flour but I don't know if you will be able to get to a true white flour. It's a lot of work (and mess). Since your mill is a stone mill, instead of a line of roller mills, you may find it more practical just to buy white rye flour. There have been some avid millers here on the site (look for entries by bwraith and proth5) who came to the conclusion that producing white flour, wheat or rye, just wasn't worth the effort. My own experience suggests that whole rye flour works just fine, even in recipes that call for white rye flour.
Paul
Thank you Paul,
Achieving a White Rye flour is not a big deal for me.
Further research on my part has shown me per Stan Ginseng, that a reduction in milled flour weight of 15% through a 40 mesh screen would result in a Medium Rye flour.
What I don't know is whether this calculation is based on the finest grade available on my mill.
In looking at my mill, it appears there are no fewer than 10 settings for coarseness, which of course is going to lead to the question as to what setting is used for what flour? Especially when final sifting is involved. Is everything done on the finest setting?
I have the Komo mill and sift rye and whole wheat to get the bolted flour.
My sifter is 20 mesh. After the first sift, 15% of coarse particles are removed. If the coarse particles are whirled in a spice blender (35 sec) and resifted there is only about 6-8% sifted out.
I have kneaded dough made with bolted flour and then incorporated the sifted bran as an add - in (at end of kneading).
The markings on the mill aren’t especially precise. With the mill running, you can only twist the upper bowl clockwise until the stones just touch, then back off one click. The stones should only make a ticking sound, not a screech. Note which of the lower dots the upper dot points to; that is the finest setting for your mill. For coarse grinds, I’ve swung mine far enough counterclockwise that the upper dot is pointed at the right-hand rear corner of the mill. This gives me mostly cracked grains. A few smaller whole grains slip through and there is a small percentage of fines at this setting.
Remember to start the mill before loading it with gain. KoMo recommends that you not remill flour or meal that was previously milled. I usually follow this dictum except when milling corn/maize. Since the corn kernels are so large, I open the stones quite wide to crack them first. I sieve the resulting meal and remill the oversized particles at a finer setting to get the desired size and fineness.
Paul