First Loaf with Home Milled Flour

I finally got some wheat berries and was so excited I wanted to make a quick loaf. Fresh milled flour is known to be finicky and most people start by using part AP and part fresh milled, but I love experimenting so I just went for it– only fresh milled flour! I used approx 2/3 hard red wheat and 1/3 soft white wheat. It rose so much better than I thought it would! But I did take the extra time while milling to sift the flour and re-mill any bigger pieces.

Here is the recipe I went by(ish). https://heritagerevived.com/fresh-milled-flour-bread-recipe-perfect-sandwich-loaf/

Since I was experimenting and wanted a feel for it, I cut the recipe in half. I used one egg and used the autolyse method. I used a different flour combination as listed above. I used a kitchen aid grain mill attachment, which might not grind as finely as maybe a nutrimill but it was still very fine. I kneaded with the dough hook for 20 min, but I will prob increase that or add a little vital wheat gluten next time to help reach the window pane stage faster.

All that being said, it tastes SO GOOD. The texture was lighter and springier than I expected, and it tastes nutty and also kind of like honey, even though I didn't use honey in it. It actually wasn't dense at all, although not as airy as store bought bread. The crust was slightly crispy but this is a sandwich bread so it was perfect. My kitchen smelled like heaven all day. I am looking forward to more experimenting!