Whole Grain Fresh Milled Laminated Dough - Starting Out

It's been awhile... I've started venturing out again beyond my weekly sourdough. This was primarily spurred on by starting to get my whole grain from Barton Springs Mill instead of Azure. I cannot heap enough praises on the flavor and aroma from everything I've got from there. The ryes, in particular, are stunning. More on ryes down the line, I've had some good successes there.

Anyway, I want to do a good laminated dough using freshly-milled flour. I plan on trying various sifting ratios where the sifted-out bran is soaked and incorporated into final product like you would use jam. 

This is my baseline attempt - no sifting at all. 33% each of soft white wheat, spelt and hard red wheat (I've ordered some hard white wheat and will try another no-sift run using it instead). It's delicious, but I'd obviously like a more open crumb.

I figured out an easy way to make a butter slab using my vacuum press, I'm going to do a separate blog entry on it.