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π Experiments (and quick recipe!) with freshly milled flour
Published 18 days agoΒ β’Β 3 min read
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Experiments (and a recipe!) with freshly milled flour
For the past few weeks, I've had my grain mill on in the kitchen, testing with various grains: Khorasan, hard red wheat (Yecora Rojo), and white wheat.
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Each grain has its unique charm, and milling them fresh brings out a wide range of flavors and an incredible aroma that genuinely elevates the final loaf.
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What I also love about freshly milling my flour, though, is the fact that it can be incredibly economical to do so.
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I buy raw wheat berries in bulk (from places listed in the guide below), keep them somewhere cool, and mill them on demand. Whole berries are usually cheaper; if kept dry and cool, they will keep nearly indefinitely.
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And I would be remiss if I didn't mention one more thing: making bread from raw berries to oven is very satisfying. There's a deep sense of contentment when adding this little step at the start, a way to connect you to the plant that makes all this possible.
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Okay, on to the quick recipe, a freshly milled flour guide, and more!
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In this week's newsletter:
Recipe: 20% freshly milled sourdough
Recipe: 35% freshly milled sourdough
Guide: The best way to fresh mill flour at home (and what to do with it)
Baking Question: Why is my bread gummy?
Links: Alaskan sourdough!
π 20% Freshly Milled Sourdough
Click to see the full video on Instagram.
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Here's a quick recipe that makes 4 loaves, to make 2, halve all the ingredients:
Ingredients
1360g medium protein white flour (11-12% protein)
340g freshly milled Yecora Rojo wheat
1360g water
31g salt
110g sourdough starter used to make the levain in step 1, below
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Method
Levain: mix 55g white flour, 55g fresh whole wheat, 110g sourdough starter, and 110g water and let ferment 3 hrs
Mix: mix everything in a spiral or by hand until medium development (see beginning of Reel). Final dough temp around 75F/24C
Bulk fermentation: 3 hrs at warm room temp
Divide and shape: Divide into 4 x 900g, rest 40min. Shape into a long batard or round
Proof: Overnight at 39F/4C
Bake: 450F/230C for 20m with steam, 30-40m until deeply colored
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And if you want to take this even further...
π Sourdough With 35% Freshly Milled Flour
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This recipe for sourdough with 35% freshly milled flour increases the percentage of fresh, whole flour for even more flavor. It also breaks down every process step, from milling to baking.
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I bake this one often because, at 20 to 35%, you get the benefits of more flavor and a striking aroma, but still an open and light loaf of bread.
I've been baking with fresh flour for almost as long as I've been a baker, and it honestly changed the way I look at bread recipes and the potential for sneaking in even more flavor in every loaf.
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If you recently bought a grain mill (or have been thinking about getting one), this guide will help you start making fresh flour at home.
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If you've been milling for a while, the guide might contain some surprising tips and tricks.
Every time I bake bread lately, the interior is tight and sort of gummy. It's almost like it's under-baked, but I'm definitely baking it long enough. Do you have any idea what's happening?
If your dough's hydration is too high, it can lead to an overly wet or gummy interior. If the dough feels "soupy" or very "slack," try reducing the water percentage by 5% and see if that helps.
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Make sure to bake your loaves thoroughly. Depending on your altitude, the interior should register around 204-206Β°F (95-96Β°C) or higher. Sometimes, even when bakers think they've baked enough, it may not be there.
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If your loaf is underproofed, it typically has a gummy or "wet" textured interior. Ensure your starter and levain are vigorous and strong when using them. This is very important! From there, make sure to bulk ferment your dough fully (use the images you see in my posts to guide you on what the dough should look/feel like). You want the dough to be alive and aerated before you divide and shape.
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When baking with fresh flour, I often find myself proofing my dough on the counter (direct) instead of overnight in the fridge (retard). Use the poke test to determine when it's perfectly proofed and ready for baking.
Want to make bakery-quality sourdough bread from home? Subscribe for the best sourdough guides and recipes to take your bread from ordinary to incredible.
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