So I decided to make some bread from 100% home milled flour. All bran remained in the bread.
Here’s what I did.
Levain:
– 100g home milled flour
– 100g water
– scrapings of the previous starter.
Main dough
– 20g salt
– 1000g home milled flour
– 780g water
Method:
1) levain rose overnight (around 10 hours)
2) all ingredients mixed together and left to fermentalyze for 1 hour
3) hand knead for 5 mins
4) stretch and fold every 30 mins for 3 hours
5) shape loaves after dough rose around 40% @ @25.5C
6) cold proof for only 5 hours
7) open bake for 45min at 230C (small water pan below pizza steel)
Can’t wait to try it for breakfast tomorrow.
Anyone else tried this?
by DiverNumerous6473
4 Comments
It’s impressive, my whole milled grain doesn’t rise that much and it’s also much darker in color. What kind of grain did you use? Could you post a photo of the inside?
That looks great. More importantly you make me want to get a Mockmill! Wonder what the texture will be like since you used whole wheat all the way.
Hi, thank you for sharing this. Unfortunately we can’t really evaluate this because there is no crumbshot.
Hi. It looks very good but the proof is in the crumb. You method is screaming over worked. 100% whole wheat is quite fragile and tears readily leading to degassing and dense crumb. The bran weakens the dough structure and inhibits closed gluten cells so it tends to be more dense with tighter crumb anyway.
You can fine sieve the flour to remove the more coarse bran and use it to “flour” your work top or coat croquetes.
However it will taste great. Well done
Happy baking abd Merry Christmas