Best birthday present I’ve had in a long time: Hillary gave me a grain mill attachment for our Kitchen Aid mixer, and a few bags of white wheat berries, spelt, and other grains from Four Star Farms in Northfield, Mass.
So I finally got it going and milled some flour for this weekend’s bread, which was a blast. Watching the grains go in and the powdery snow come out is fantastic, and only makes me worry that now I want to try growing the wheat…
Here’s the bread:
Delicious, but I should have given the last rise a little more time and baked a little longer.
Specs on this one:
- Total flour weight: 626g (about 10% Rye)
- Flour to starter ratio: 4.82 (starter was not so young, fairly acidic)
- Flour to water ratio: 1.08
- Raisins: 138g
- Salt: 20g
- Total Rise: ~18 hours
- Bake: 450° F 30 minute covered + 20 minutes uncovered (cast iron dutch oven)