Fresh milled bread

After sharing our weekly family baking sessions, many of you asked for more details about baking with fresh milled flour and what makes it so special. I'm excited to dive a bit deeper into our journey and hopefully inspire you to try it too! What Exactly is Fresh Milled Flour (FMF) Bread? For those new to the concept, 'fresh milled flour bread' simply means bread made with flour that has been ground very recently, often right before baking. Unlike store-bought flour, which can sit on shelves for months, fresh milled flour retains all its nutrients – the germ, bran, and endosperm – giving you a loaf that's not only incredibly flavorful but also more nutritious. The difference in taste is truly remarkable; it has a deeper, richer, almost nutty flavor profile that you just can't get from conventional flour. It's a game-changer for homemade bread. Why Mill Your Own Flour at Home? The biggest reason for us is freshness and control. When you mill your own flour, you know exactly what's going into your bread. We love experimenting with different wheat berries, like the hard white wheat and kamut berries I mentioned in my post. Hard white wheat gives a wonderful, light texture and mild flavor, while kamut adds a slightly sweeter, richer note. Having a grain mill at home allows you to grind exactly what you need, when you need it, ensuring peak freshness. There are various home mills available, from manual to electric, making it quite accessible. Starting with good quality wheat berries is key to a fantastic finished product. Baking with Fresh Milled Flour: Tips from Our Kitchen Baking with fresh milled flour can be a little different than using store-bought. One thing I've noticed is that fresh milled flour tends to absorb liquids differently. As the OCR noted, it can sometimes be 'a little more sticky than 100% wheat' when you're mixing the dough. Don't be afraid to adjust your hydration slightly; sometimes you need a bit more water, or less, depending on the specific grain and its freshness. It's all about feeling the dough. Proofing can also be unique. Fresh milled flour can sometimes ferment faster due to the active enzymes, so keep a close eye on your dough. You'll still get that incredible rise, as we did with our latest loaf, which turned out 'so soft' and airy. The aroma filling the kitchen alone is worth the effort! Another small hiccup we faced, and you might too, is when the bread sticks if you 'forgot parchment.' Lesson learned! Always make sure your baking surface is properly prepared, whether it's parchment paper or a well-oiled pan, especially with these softer, naturally sticky doughs. It's all part of the learning curve, and honestly, those little imperfections are what make homemade bread so charming. Beyond the Basic Loaf: Exploring Other Fresh Milled Creations Once you get comfortable with a basic fresh milled loaf, a whole world of baking opens up! You can use fresh milled flour for sourdough bread, which adds another layer of tangy complexity and amazing texture. We're looking forward to trying an artisan loaf next, and maybe even an Italian bread with fresh milled flour for a truly authentic taste. The possibilities are endless – from pancakes and muffins to cookies and pastries, using fresh milled flour elevates everything. Our goal is not just to bake bread, but to create lasting family memories around a shared, wholesome activity. There's nothing quite like slicing into a warm, homemade loaf, fresh from the oven, especially when it's made with love and the freshest ingredients. Two thumbs up from my little judge every time, especially when paired with homemade strawberry jam and almond butter!