This loaf is 30% freshly stone milled whole grain rye flour and 70% unbleached white flour (grocery store). The difference in dough strength and flavour compared to just the store bought flour is honestly so surprising to me.
by chalkthefuckup
13 Comments
brinedtomato
I have no experience doing this, but I imagine it’s similar to coffee and how grinding at home gets you more deep flavor profiles and just better results overall.
PersonalityLow1016
Nice!
photoplata
How do you stone mill your own flour? Is there a particular contraption you recommend?
BonoboSweetie
That thing is beautiful!
clearmycache
You definitely did it right by using a combo of commercial and fresh milled.
I really do appreciate the health benefits of using 100% fresh milled but those breads tends to look so much more dense.
One_Left_Shoe
It really is next level. I bought a Mockmill a few years back and there is no comparison in terms of bread quality and flavor.
Mass market whole wheat and whole wheat pre milled is always super bitter to me. It’s crazy how sweet and flavorful a 100% whole grain wheat bread can be.
sdrake_sul
Could we get the full recipe? I’m looking to see if I can get any stone ground flour near me.
lino_d_mata
That is a very beautiful crumb
Katunopolis
One of a kind
mitarii
this is the most beautiful loaf I’ve ever seen!!
steeexx
Sorry to say, but this is a bit misleading.
About volume: freshly milled flour contains a fraction that attacks the sulphide bond of gluten, weakening it and hence reducing the dough volume. Staling, or the addition of Vitamic C (Ascorbic acid) oxidises this fraction. so, in general, freshly ground flour won’t improve you raise at all, quite the opposite.
About flavour: what you experience is likely the fact that you are using the whole grain, whereas this is not necessarily the case in the flour you buy. Whole wheat (or rye in your case) may have all of the grain of wheat (rye) in it, or it may not. Some of the germ or the bran may have been removed.
13 Comments
I have no experience doing this, but I imagine it’s similar to coffee and how grinding at home gets you more deep flavor profiles and just better results overall.
Nice!
How do you stone mill your own flour? Is there a particular contraption you recommend?
That thing is beautiful!
You definitely did it right by using a combo of commercial and fresh milled.
I really do appreciate the health benefits of using 100% fresh milled but those breads tends to look so much more dense.
It really is next level. I bought a Mockmill a few years back and there is no comparison in terms of bread quality and flavor.
Mass market whole wheat and whole wheat pre milled is always super bitter to me. It’s crazy how sweet and flavorful a 100% whole grain wheat bread can be.
Could we get the full recipe? I’m looking to see if I can get any stone ground flour near me.
That is a very beautiful crumb
One of a kind
this is the most beautiful loaf I’ve ever seen!!
Sorry to say, but this is a bit misleading.
About volume: freshly milled flour contains a fraction that attacks the sulphide bond of gluten, weakening it and hence reducing the dough volume. Staling, or the addition of Vitamic C (Ascorbic acid) oxidises this fraction. so, in general, freshly ground flour won’t improve you raise at all, quite the opposite.
About flavour: what you experience is likely the fact that you are using the whole grain, whereas this is not necessarily the case in the flour you buy. Whole wheat (or rye in your case) may have all of the grain of wheat (rye) in it, or it may not. Some of the germ or the bran may have been removed.
This is glorious
Looks exceptionally beautiful!