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bread with fresh milled four

so we recently got a flour program going at my restaurant where i have been milling fresh flour for pasta and dumplings, but now i want to move into breads all i know about fresh milled flour with bread is that you will need more flour because it hasnt settled yet, so any help would be great.

Thanks, Jon

Whole Wheat Sourdough Bread

Using Mike Avery's refreshment method (every 8 hours), after a 2 day refreshment I placed my starter in my jar (slightly less than half filled) clamped on the lid (with rubber gasket) to seal it and placed it in the refrigerator.  Next day I had a very active starter.  So, instead of tossing 2/3 and refreshing it again before storing it back in the fridge, I decided to hold out the 2/3 "discard" and make some whole wheat sourdough bread.  Incidentally, this is a 10 year old Nancy Silverton starter.  I'm not suggesting that Ms. Silverton's starter is better than other starters but it's what I made when I first started my sourdough journey and, as is evident, it still works quite well.  I'm Just thankful that I checked it when I did.  This is the same "bad boy" starter that lifted the lid off my dutch oven a while back during the baking of  a 3 pound boule.  

Sourdough Starter and Container: Refreshed Sourdough Starter

Anyway, I made a couple of whole wheat boules, mixed by hand.  I did two "stretch and folds" during a 2 hour bulk frementation, then placed the container of dough in the fridge for a 14 hour retardation.  The following day I took the dough out of the fridge (it had risen during retardation, which is unusual), divided it, shaped it, placed the 2 shaped boules into 2 heavily floured (half rice flour mixed with half KA AP) linen lined bannetons and let it do it's final fermentation for about three and a half hours at room temp, as it was still cold from being in the fridge.  Then turned the boules onto parchment lined pans, scored them, placed them in the oven and baked them at 450 deg for about 40 minutes, using a heavy dose of stream at the onset of the baking cycle---and turning them half way through the baking cycle.   

Whole Wheat Sourdough Bread

They may have slightly overproofed because they dropped a bit after scoring, but overall I was pleased with the results. They tasted very good, had a good crust and very nice, rather complex, flavor and good texture.

Whole Wheat Sourdough Bread

Whole Wheat Sourdough Bread

Whole Wheat Sourdough No. 2

Whole Wheat Sourdough Bread

Sourdough Starter and Container

Refreshed Sourdough Starter

Golden semolina bread

Crooks and Nannies

No wait, strike that – reverse it.

Summer is here and it’s too hot to fire up the oven which makes it a perfect time to take the electric griddle outside and make English muffins.

The problem, of course, is getting those great nooks and crannies.  My old formula and technique got me plenty of little holes in the muffins, but not those great nooks and crannies (well, the little holes caught the melting butter, but still, the drive for “just a little better” is strong.)

So I thought about both my formula and my technique.

I was using an adaptation of the King Arthur “English Tea Cakes” recipe which calls for beating the dough for 5 minutes in a mixer.  I thought about “Batter Whipped” bread and how beating the dough caused its fine texture.  Then I thought about baguettes.

Well, English – French, different, but in the end – all European.  So I thought I would adapt my baguette technique for my English Muffins.

I use King Arthur All Purpose flour.

Makes about 6 

The formula:

Levain Build

Starter    .65 oz (100% hydration)

Flour      .95 oz

Water     .95 oz

Let ripen overnight.

Final Mix

All of the levain build

Flour                9.25 oz

Salt                   .16 oz

Dry Milk         1.25 oz

Sugar                .55 oz

Vegetable oil    .55 oz

Water              9.25 oz

Mix to a loose batter.  Four times at 30 minute intervals, stir 30 strokes with a spoon or spatula.

Let rise until domed and bubbly.  Do not let it collapse.  This particular batch took about 3 hours at this phase.

Baked in greased muffing rings on a lightly greased griddle at 325F.  8-9 mins per side.

The results. 

(I'm no photographer - that's for sure...) 

Finally the nooks…