Make Your First Freshly Milled Flour Bread
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- Опубликовано: 27 янв 2024
- I had been thinking about buying a mill for a couple of years and plenty of you have been asking me about home milling. My plan was to finally buy a Mockmill Lino 200 as a Christmas present for myself this year.
Coincidentally, a very nice person from Mockmill emailed me and offered to send me the exact mill that I was going to buy anyway before I pulled the trigger. German Santa came early and made my Christmas!
The mill arrived, I unpacked it and checked it out. It looked great, but I did not use it because I wanted to record my first bake using freshly milled flour. So, it has been a couple of months since I received it and now, I’m trying it for the first time.
I can’t say I had done a huge amount of research in preparation for this bake. Besides reading a couple of extremely well put together and informative articles on www.breadbakingathome.com
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Хобби
📖 Find the written recipe in the link below the video.
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Yay, I'm so pleased! I wrote to Mockmill last year and asked them if they would check out your RUclips and if they would consider supplying you with a mill. What an excellent result! Totally made my day.
They did say that someone contacted them about it. Thank you so much 😍
No worries, I look forward to the recipes you'll come up with so I can use my own mock mill successfully.@@ChainBaker
I mill my own flour. It definitely will have a different structure to it. But I prefer how much more healthier it is and will gladly settle for the difference. Please continue to do more of these types of breads.
My Mockmill Lino 200 is on it's way..... YAY!!! I can hardly wait to use this video for my first milling experience.
Hope you all had a wonderful holiday season. Wishing you all a wonderful 2024. I think it will be the best baking year EVER!! (but that's just me...)
Charlie now has 198K subscribers - fantastic!! Please continue sharing your bakes with family and friends and on your social media channels - while 200K is right around the corner, let's keep doing our part until we can get him to 1 Million subscribers!!!
"Second" 😉 - only because I was in the middle of prepping a pan of Charlie's Biscoff Lemon cheesecake bars for the oven.
Cheers! 😎 Every year is the best baking year ever. We just keep going forward, learning new things, and getting better 🤩
That cheesecake must be one of the most popular bakes coming from your kitchen :)
@@ChainBaker It is quite popular - it is a special request for a colleague who is retiring this week, along with a double batch of Nutty Pecan Bars (will bake this afternoon).
I’m on the same journey with you. Just started milling less than a month ago. Trying all different types of flour. I have joined several Facebook groups. Found that most people make whole-grain loaves that are more like sandwich bread that they bake in a pan. They often add extra wheat, gluten, lecithin, honey, egg, potato flakes, vit c or lemon juice, etc. Very hard to find someone who actually makes a traditional loaf of bread or even a traditional sour dough loaf of bread with freshly milled grain. Most people attempt to go back to the old method of kneading the bread with mixers. They knead anywhere from 15 to 40 minutes until they get a positive window pane test. I’m not convinced that this is the way to go. I can’t believe that you just did a couple of stretch and folds and cooked that loaf and it still turned out OK even though it looked very dense. I’m very excited to see how you progress in this journey. And I am hoping to learn a lot from your experience.
Keep experimenting! There are so many ways to bake with FMF. I do agree that the FB groups are filled with sandwich loaves. My favorite FMF bread is a no-knead focaccia. But I also make pizza crusts nearly every week. It really is so versatile as it was all that was available up until recently!
I don’t do sourdough because My family doesn’t prefer the taste, but there is a fb group for fresh ground sourdough
That's sounds a bit funny: "go back to the old method of kneading the bread with mixers."
I don't think the old method included mixers....unless you consider one's hands as mixers. 😇
@@philip6502 Right? I caught that too... was expecting hand-kneading but then - mixers? LOL!
@@philip6502yeah when I think about my great grandmother making bread on the farm for her 15 children every single day, no electricity, no fridge, no scale…probably how millions or billions of people still bake… I think maybe I’ve over complicated just getting the family fed!
For all my Fresh Milled Flour breads, I use the Yudane method you described months earlier and it has NEVER failed. Made the bran far less bitter, a very soft loaf with a long shelf life. Don't know about that low protein grain you used though. That's pretty low.
I’ve been using my Mockmill almost daily for many years. Those things are built tough and easy to maintain.
Charlie - The narrative in this video was great! It's one thing to see you do it and quite another to hear how you reacted to the new experience. 💯
For white flour set your grind to a course setting and then sift it. Most of the bran and germ will stay large enough not to sift through
That is an interesting tip. I'll definitely try that.
The question arises, why buying a home mill if one wants to eliminate the germ. Fresh unpasteurized (or not treated thermally) germ is the reason why I would buy a mill, personally.
@@uffa00001 because it's cheaper than pre-ground flour when you buy in bulk and some recipes don't work with whole grain like deserts. I use the bran and germ in bran muffins so it's all still being used!
Good idea.
This is exciting! I've used a Wondermill for 16 years, but I buy wheat in bulk, usually 45 lbs. at a time. I only have hard white on hand but I'm wanting to make space to experiment with some other varieties. I'm glad Mockmill hooked you up!
Mmm I love hard red! I like a mix. And spelt is really yummy. I can’t describe it, just that when I make bread with 1/3 spelt I always think it tastes better.
I second adjusting according to the dough. Made two loafs, one whole wheat one 80% whole wheat. I noticed the 100% wasn't building as much gluten during my folds for cold fermentation. So I adjusted and let it sit out for 5mins and gave it an extra fold before continuing the cold fermentation. Both loafs turned out the same even with slightly different methods. This channel helped me learn how to adjust on the fly 🤙😎
Wow, that fresh milled flour bread looks insanely tasty!
I love my freshly milled bread. I make sandwich bread and dinner rolls at about 78-79% hydration, no added lecithin or gluten. But I do like adding egg since I have chickens. I have never sifted the bran, but it looks like a yummy crust.
Your protein content seems low. I think my wheat is around 14%
With a higher hydration content I find that mine is usually nice and fluffy and well-risen.
My favorite thing to make is a focaccia. I do 88% hydration and 1.5% instant yeast in the fridge overnight. Sometimes I do a fold or two but I honestly have not noticed a difference.
You asked for resources… I watched a lot of videos of people using FMF on RUclips, but then I found your channel and actually learned how to bake bread from you! I just applied it to freshly milled flour. That’s when I went from just following recipes to baking more intuitively. That being said, I often use a mixer to knead and don’t even do more than one rise when I’m just whipping up bread for dinner. It turns out great every time and we love the flavor of FMF.
This is so helpful! I, too, am new to milling my own flour but I am an avid baker. I’ve been doing sourdough only for the past four years and I do plan to try continue with that but I want to learn more. I discovered this channel while trying to figure out if a recipe I found will fit my 1.5 lb loaf pan. I am excited to dive into this channel to learn how to bake in more depth. I think comments section on this channel are going to be a wealth of information!
I’m glad you have a mill now! And it’s fantastic that they sent it to you! I love my mill and making bread with it.
Yay! Mock mill!
after sifting out the bran, i send the bran thru the Mock mill one more time and sift again. This remilling seems to reduce overall sifting time. I use 42% all-purpose flour for fluffiness at about 83% overall hydration. I fold in bran with the later stretch and fold iterations. Having some all purpose flour in the dough provides consistency while trying different grains.
I've baked with freshly milled flour for decades. I have bought a series of electric mills and a couple of hand mills. Most of the time I've used the whole flour, bran, germ and all. It makes for a denser loaf, but not as heavy as some people fear. The taste is excellent, and the nutrition complete. I'll try your recipe and also try my cast iron pan w lid
I use 100% hard white wheat and never have a dense loaf but I use the Yudane method and it has never failed. It provides a soft loaf and the Yudane method dials back the bitterness of the bran and seems to enhance the natural sweetness of their grain. A longer shelf life is a plus but rarely needed.
Alot of farming supply stores sell wheat seeds for planting. It will still have some hulls left that need to be picked out but I can get a 50lb bag for $15 or in smaller quantities it's 50 cents per pound
Be careful about seed wheat. I once convinced a guy at the White Wheat (growers association- or whatever it was called) in Atchison Kansas to sell me a few fifty pound bags of white wheat even though it was for planting purposes. (This was 2008 or so and people were expecting a wheat shortage.) I’d driven a way to get there expecting commercial grade, bagged wheat berries but they were all out. If you buy a small quantity, clean it, maybe deep freeze it and use it right away it may work out. My greed caused some grief when boll weevils hatched out in the wheat bags. That was a loss. Just sayin’.
This is an excellent loaf. Not an easy bake.
Taking my hat off to you. 👍
And the flavour is life changing, no?
Nice one and then some.
Oh yes the flavour is so good! 🤩
@@ChainBakerwould you conscider it to be really different than store/mill bought flour?
So glad you joined the millinite tribe!
🌾
My biggest recommendation is to adjust expectations. For stronger crumb, I'll occasionally add vital wheat gluten. But I prefer to keep it pure! I can't wait to learn more from you.
@winston1daniel in the next video I'll try cold fermenting. That really helped with the gluten.
Yes, that is good. I also scald some of the four as well. I find the most success with loaf pans and struggle more with free standing loaves. Thanks for taking this journey!
Ah - the millinite tribe. Good people! 👍
Lets goooooo! Glad you’re back, missed the videos. Hope you had a good break!
Cheers for hanging around 😉
Wow! Thats great!
Charlie... more Baking percentage video with details please! 🙏🏻
I use way higher hydration for my freshly milled flour, I usually do 88% and keep my hands and countertop wet when kneading so its a bit higher maybe 90 91% at the end.
I also autolyse leaving out about 30 gr of water for at least 45 to 60 minutes, then add the 30 gr water and yeast.
Cleaning! Someone recommended grinding rice to clean the stones, so I tried Basmati and this worked really well. Then I tried ordinary (cheap) white rice and it nearly jammed the mill (Mockmill 100). I always use a little Basmati now.
You did WHAT!
I want one!
About 10 years ago I started spouting wheat. About a year ago I upgraded my equipment with a Komo Classic mill and love it. I do not sift the bran out of the flour. I have found that if I use 33% of the spouted wheat with 66% bread flour it's the perfect balance without decreasing the oven spring. I feed my sourdough starter with a 50/50 blend of sprouted wheat and bread flour. Adding sprouted wheat to feed the starter is like using rocket fuel. It's start bubbling within a few minutes. I usually put my bread into the refrigerator when it's already to bake for 1 to 2 days. That enhances the flavor and makes easier to have warm bread when you want it. Glad you are going down this exciting path!
I have been using a Tribest mill for about 8 years and buy 50 lbs of wheat at a time. I do keep white flours around to add to some recipes. Appreciate your whole wheat lessons which has led to some soft whole wheat loaves though pizzas are my specialty esp when guest come. They always comment and remember . My pizzas are not a snack food but a meal and will easily weigh in in at 5 lbs for a 16". Thanks a bunch for your concise instructions and making folks feel at ease working with flour.
Holy molly, that loaf looks amazing.
Just started learning to use my own fresh milled. Used a hand crank coffee grinder for a few months before knowing I had to go this way, finally getting a Nutrimill. Everyone said all fresh milled dinner rolls were the best ever, but I may have just been lucky, so I'll be following you. I like you're going all the way no mixed in commercial flower.
Autolysing is the way I make my fmf soft. I use all the liquid and all the flour. After 30 min I add the Rey of the ingredients.
I will sometimes mill the grain twice. A coarse grind followed by a resting period to allow the grounds to cool and then the final fine grind. Owning a floor mill allows for the grinding of other flours as well. I've ground oats, rice and legume into flour.
I’ve had my Mockmill for a few years now and I minimize the grain heating by chilling the grain then I double mill it. The first grind is at the course setting which grinds and cracks the grain quickly then I adjust the stones to the finest setting and run the course ground though. It works great for me and I hope others find this useful.
I made bread with freshly milled flour once. I used a handmill that turned out to be way more difficult to use than I thought it would be. The bread tasted amazing though, really fresh and sweet. Whole grain flour can go rancid, so it your store-bought flour isn't first-rate it might be a little bitter.
My mill is electric but has a hand crank if electric goes away. I haven't had to use that feature, but I've been told if you make the milling a two-step process, it goes easier. First time through, grind to a "cracked" stage, second time around grind to flour.
Few years back I wanted to learn to make whole wheat bread. Buying and shipping it seemed to be a bit expensive. I found a local farmer friend that if I provided the 5 gal buckets he would give me, from the combine, wheat at his market price. (very cheap) I got a wonder Jr manual mill and turned it until my arms ached every morning and by Sat I had enough for a loaf of bread. The wheat was a soft white winter type common in Illinois. I quickly learned that to get a lighter loaf I needed to add a tablespoon of store bought gluten per cup of flour. I sift the milled flour and use what doesn't pass the sifter on the bottom of the loaf or rolls to avoid greasing the pans. I bake on either cast Iron dutch oven or pizza stone. Lots of options resulting in always good bread.
I think my farmer friend is still laughing at me. He asked if I would be interested in oats. It turns out that when he combines the oats it doesn't remove the husk. When I tried to mill it in this state the hulls would come out as sharp long needles and clogged the sifter and couldn't density separate. I still have 2 five gal buckets of oats and am looking for a reasonable way to removed the husk?
Sprinkling the coarser bits in the baking tin to prevent sticking sounds like a great tip! Not sure how you would separate the husks. I can imagine how they clog up the sieve. Perhaps you could grind the oats a couple times to make the husk pieces smaller?!
*sigh* I'm probably going to buy one of these now. 😅 Looking forward to the milling experiments.
I bought a, NutriMill Harvest Electric Stone Grain Mill, back 2022. I’ve made flour from lentils and chickpeas. I’ve made pizza crust and buttermilk biscuits from both. When yeast is added the structure is weak and tears in shaping, but makes good pizza crusts. When I made the biscuits I had to add some flour to the milled chickpeas. I am happy to see your milling video so I can learn from them.
That is impressive for a 100% whole wheat loaf. I always learn something helpful here! Thanks!!
Fabulous video 🌾
The huge amount of information in this video is brilliant. Has anyone tried milling with a coffee grinder?
It may work but it would take a long time to get enough flour for a loaf of bread. The grinder may not last long either..
Thank you!! This was awesome, looking forward to seeing more. The Mrs is getting a mill for my birthday so this recipe will be very helpful!
Do you have an affiliate link for the mill?
Not yet 😅
I'm so happy you now have your Mockmill. I broke down and purchased on about a year ago and absolutely love it!
Yeah I think I remember Maurizio (from the Perfect Loaf) saying that he puts his berries in the freezer the night before grinding to limit heat
So happy you started milling your own! I purchased a Mockmill 200 in December, very happy with it. Mostly making 100% wholegrain sourdough so far.
Your videos are always entertaining and informative, Chef! Thank you
went down this road years ago & gave up after too much frustration even with a sifter & super fine screens. Looking forward to seeing the tweaks you make so I can maybe get back on the fresh flour horse.
I’m planning to get a Mockmill for my birthday. I have watched boatload of videos on the subject and have seen loads of nicely raised loaves with 100% whole milled flour. I’m planning to use hard red wheat and hard white wheat, they have a good protein content. I think 10% protein is pretty low for bread.
Wow, can't wait to see the recipes you come out with. I've wanted mockmil for ages but have no space to store wheat berries.
Congradulations on your new grinder!
Im baking a freshly ground hard red wheat bread as I watch you
Awesome video
Cheers ✌️😎
Not sure I'm going to get into milling, but it is a very interesting video. I do like the health benefits
Chunks of the corundum disks can come off in the flour, happened to me too many times before I had to stop using it. No fun chomping down on it while eating the bread. I now use a mill with stainless burrs.
If that happened they would stay in the sieve I'd imagine.
very good to see! I always wanted to see some recipes that cover whole grain flour or in your case freshly milled one. looking good at the end, hopefully I will one day be able to bake as well :D (have no oven in my kitchen so far)
Looks amazing M8.... Thanks for sharing.. I have been making my own Bread for a few years now and I'm always trying to learn new technique's. You have taught me Soooo much already... Cant thank you enough.. I started baking my own because of some issue here in the USA that when I eat Store Bread I always have a stomach problem within 20 mins of eating it. When I bake my own - It never appears. No clue what is wrong, however I love baking Bread.... Now I got to see about Milling my own wheat.... Keep up the good work M8... And Thanks again....
What a brilliant vidio y unbelievable information Thanks your a genious
I’m still fairly new at milling flour but in my experience is autolyse for at least an hour and the Yudane method can help. Great video.
you re soo relaxing to listen to....what n amazign channel...wish we had a neihgbour like and could purchase your bakingss...aaaa
blessings of forever love
chhers fro Spain
😍
Good video as always 🙌🏼
On the topic of strengthening the dough, have you ever tried to add wheat gluten? At a 70% ratio you'd need max 10 grams (if you're around 400gr per loaf).
I add to my dough and strengthens the dough pretty good. However, you're the pro, you'd for sure do magic with it.
I have used it in the past but never for freshly milled flour. I think there is still some vwg in the cupboard so I may give it a go.
I got my mill a few months ago. I have found an autolyse essential to help soften the edges of the “sharp” flour and bran.
The type of wheat berry matters a lot too. 10% berries are almost pastry levels of gluten as most protein is in the bran. Hard red wheat berries (best for bread, and is around 14%). I prefer a mix of hard red and hard white.
One problem I have is all of the static created by milling. I normally spritz the berries before I mill kinda like coffee to prevent this.
Something I really want to learn more about is a desem starter. It’s supposed to have an almost fruity taste, but it’s harder to start than sourdough. I’m currently trying to convert my sourdough start to desem, but we’ll see how it goes.
I’d also love to see recipes that involve bran like bran muffins or what have you. Super hungry for more recipes from you!
Cheers for the tips!
Bran muffins - ruclips.net/video/hJ9FbRRmouI/видео.html 😉
Nice man. A channel that really listens to its members. 😂👍🏻
I’ll actually be sourcing my first fresh batch of “tarwebloem” from a proper Dutch windmill in Soest, The Netherlands this coming week. We want to start a sourdough starter with it and give it the name Jakobus, like your *FLINT* , Charlie. 😂
We want an authentically Dutch starter.😊
😁
Would it work to mill it multiple times, stepping down the size each time, getting down all the way to 0, like you would with a pasta machine? If I am eating whole wheat, I prefer it to be as fine as possible, but I wouldn’t want to overstress an expensive machine.
Signing under each of your words 🌿🙏
You asked my Q 🌾
Sounds like it may work,but there's only one way to find out 😅
@@ChainBakersomeday, when I can afford a home mill, I’ll try it out.
I have been using your whole wheat sandwich loaf recipe using a yudane with my freshly milled flour and it turns out great every time. I haven't sifted out the bran, I think I'll try that just to see how the loaf turns out. I also read in one of my groups that they let their flour rest for 30 days before they use it. Don't remember why though, I'll have to look it up again😅 something to do with enzymes or whatnot.
My personal recipe is: add 2% gluten to flour and water; knead shortly without yeast and let 1 hour the flour to hydrate; knead vigorously (machine) for 10 minutes; add yeast and 2% dried malt extract; knead vigorously (machine) for 10 minutes; add 2% butter and 1% salt; knead vigorously (machine) for 10 minutes. Rest for 1 hour, 1 hour 15; deflate the mass; rest another hour; deflate the mass; score the surface (and put in the pan if you use a pan); rest another hour; cook until the inside of the loaf is 95°C. Turn off the heat but - my personal preference - let the bread cool down slowly in the oven. Take out of the pan when at ambient temperature, and let it dry well. Wait 24 hours from the bake before eating, lest you find humidity in the loaf.
It's a lot of kneading, but it creates wonderful wholemeal bread. I don't use home milled flour yet, but I plan to make the purchase, although I would prefer a mill with a variable speed. With wholemeal bread, kneading and kneading and kneading is what I think makes the difference. Hydration is also important.
That’s a lot, and I mean a lot of kneading.
The wheat I recently purchased for milling actually seems TOO strong. Hard red wheat berries from Azure Standard. It was soo resistive to stretching. Springs right back after pulling on it haha. So I added soft white wheat berries into the mix and the dough acts much better now. Just like bread flour in my opinion! But a little grainy-er because of the bran obviously. And I’ve found that once the flour and bran soak up the water after fermenting for a while, the bran doesn’t cut the gluten much at all.
Thank you! I've been learning to bake bread with FMF with mixed results, but maybe because I have been using sprouted hard red wheat and sprouted spelt. Looking forward to seeing how you convert regular bread recipes to make them FMF-friendly. Have you tried sourdough with freshly milled flour yet? IME, that's much easier than yeast loaves.
Yes, acidity helps a lot when it comes to gluten strength. When it comes to yeast breads with FMF I'd stick to cold bulk fermentation ruclips.net/video/jWL7rTtbAcQ/видео.htmlsi=K15yBY2ZW3mdjtJM
@@ChainBaker Thank you! That's a super helpful video. Just curious - why would you choose to do yeasted cold fermented bread instead of sourdough? I mean if you have to ferment it for a long time anyway, why wouldn't you just do sourdough?
I don't have a starter so it's an easy choice 😄
Video released almost right after my friend asked me to bake bread with freshly milled flour O.o Is it coincidence? I don't think so XD
That is freaky 😄
Consider using enzymes to get the development that you get with stronger white bread flour.
please specify which grains are used as I messed with red, white, hard, soft & the result, even after sifting through a 60 screen, were almost always too dense. I'm using the Komo Fidibus Classic with sifter.
I can't find the answer to that question. Here in the UK flour is generally weaker than in the US and Canada. In the next video I will try cold fermenting. It really helps with gluten strength in the case of this flour.
just stopping by to throw you video idea as I was wonderin how would you approach bavarian style stuf but without caustic soda... stuf like pretzell crust etc... have fun..
Pretzels ruclips.net/video/bop27uq0u8I/видео.html
And pretzel buns coming next month 😉
@@ChainBaker have fun mate :)
I restarted baking when I saw the stores charging more and more for the better breads. Unfortunately, I discovered that they want to charge at least $1/lb. for good flour. Rye flour was even worse, so I switched from buying flour in the store to buying flour at a restaurant supply house, where I discovered that flours can be obtained for about $.50/lb. I use a mixer because I have some family members who are allergic to the gluten containing grains, otherwise, I would embrace the no knead method. I particularly admire an old French man I see in a RUclips video making bread in an old stone building using an old stone oven. He pulls the dough from a wooden box, roughly shapes it, and puts it in the oven. He scores the loaves with his old pocket knife, probably the same one he uses to pick his teeth with. I need to build a baking hut somewhere. Unfortunately, home ground flour is NOT economical, because the grain is being held captive by shysters hawking organic, or other nonsense, even though they may just buy the grain from any old farm.
Do you think for some or other reason the freshly milled grain has less gluten than the ones we buy in store? If thats the case then maybe it needs to be refined more? I dont know… Keep up the good videos! 🤙🏼
The heritage wheat that I use is naturally lower in gluten than the modern hybridized varieties. You could get stronger freshly milled flour by using modern varieties of wheat but those will also have a lower nutritional value.
I didn’t think freshly milled flour would be so different
Does anyone know if you can mill white rice to get rice flour? I have both sweet rice and plain enriched rice.
Yes. You can mill all kinds of grains and legumes to make flour.
Grains and pulses can be ground.
@@benhauber1979 thanks, good to know
@@ChainBaker thank you, I love your content
Did you speed the mill process for video purposes? My mom can't tell with her eyes and I did not see it. My tv bugs out when I try to reverse videos so I will ask here in the hopes anyone else watching will have the most accurate info possible.
I do. It took around 2 minutes in real time.
@@ChainBaker thank you!
❤❤
Einkorn recipes please?
Why did choice not to use autolise to form strong gluten to work with? Also next try 15% bran removal I wish good luck.
Because I wanted to make it basic so that I could work my way up from here.
Is this a re-upload? I feel like I’ve watched it before…
It is. For some reason I could not publish it for everyone so I had to redo it.
Kura maize būtu kā saldskābmaize?
Es tãdu vēl neesmu taisijis.
First
🥳
Age the flour. Professionals that mill their own, also age the flour for a couple of weeks. This aging process is natural bleaching. ALL of our storebought "UNbleached" flour is naturally bleached by aging.
I'll definitely try that. Cheers.
Aging the flour will also make the germ go somehow rancid. Professional mills generally eliminate the germ, or treat it thermally to make it stable. The joy of a home mill is the absolute freshness of the flour. If you imitate the product of a mill, you defeat its purpose IMO.
What happens during aging? Color changes.. ok, and happens to the flavor?
I don’t mind bread being not white, but if flavor improves. I would like to know what the processes are to do this 🌾🙏
Maturing the flour makes the dough stronger and more elastic. @@ArtU4All
Maturing the flour makes the dough stronger and more elastic. This process doesn't mean you don't have fresh flour. This process has been done forever. Mixes better, better absorption, etc. @@uffa00001