u/Grimakis

I had a lot of trouble. First loaves of home milled. I sifted out only the biggest bran.

It took around 30-35 minutes on a kitchenaid to become workable. It was extremely sticky, and I had to use a scraper to be able to even shape it.

I also ended up milling a fee handfuls more of grain to bring the hydration down.

The result was a pretty tight crumb, soft, but rather dense.

Feedback welcome.

Just got a Mockmill 100 and milled Hard White for pasta.

Came out alright. The dough needed water that usual (typically I use just egg), and it came out a little gritty.

I supposed i needed to add even more water. Will give bread a shot tomorrow.