I have long been a bread baker and have ground my own flour at home for years. We have been doing this for the nutritional value and taste. You can do a quick web search on the health advantages of doing this but long story short commercial milling, even if it is WW flour, has to remove the wheat germ from the berry. The wheat germ contains oils that can turn rancid fairly quickly. About 90% of the nutrients in wheat are found in the germ. So if you grind your own flour and then use it right away you get all the benefits. Here is one website I saw that is pretty clear about it.http://www.nutritionlifestyles.com/homemill.htm
I started several years ago making pizza's. I bought a hearth kit and used it in my unmodified oven. This summer I had a WFO installed in my backyard. I have been working with different dough recipes with commercial flour to get what I want. I have been working on Neapolitan style. I bought the Bosch Universal Plus mixer and now I am getting pretty close. (Special thanks to Scott R for his post, very helpful.)
Well now I am trying to incorporate at least some fresh ground flour into my dough. Because of my experience with baking bread with fresh ground flour here are some potential issues I see:
- I have not found a home grinder that can grind as fine a flour as a commercial miller. Even at the finest settings it is still more coarse.
- The bran is kind of like a thin layer of plastic over the berry. When it is ground it has a tendency to have some sharp edges. Sharp edges can "pop" the gluten while the dough is rising.
So here is my first experimental recipe:
140 grams of fresh ground Kamut flour (10%)
630 grams of Caputo OO Pizzeria (45%)
630 grams of Harvest King (45%)
826 grams Dasani water (59%)
35 grams of sea salt (2.5%)
1.4 grams of IDY (.1%)
Kamut is a great berry. It has a natural hint of butter to its taste. It is also high in protein when compared to the other types of wheat berries.
I added all the ingredients to my Bosch and mixed it together. Then I waited 20 minutes before mixing it on low speed for 11 minutes.
The picture below is after I let it rest 20 minutes. I am letting rise at room temp 2 hours and then balling into 310 gram dough balls. I plan on making pizza's on Sunday.
I also have the exact same dough recipe made for a comparison but with no Kamut. It is 50/50 Caputo 00 and Harvest King. Both doughs are very soft and smooth and I can't really tell a big difference. (I know, 10% of fresh ground is not a lot of the total but it is a start.)