I use these recipes (below) pretty reliably with supermarket flour or commercial locally ground flour, but not homemade ground. I've recently been handed down a cool old high quality german flour manual grinder, and after spending a quarter of an hour to grind out two precious cups of wheat, it's pretty heart breaking when the bread fails.
Looking online the advice varies from 'add more water!' (??? isn't the fresh ground wheat already far less dry than supermarket flour?) to 'reduce the first rise time by 25%', I've tried both of these and I think I actually made it worse.
Does anyone else manage to get a good rise on either dutch oven or overnight or plain wholemeal bread using wheat they've just ground (as in an hour ago)?
https://www.jennycancook.com/recipes/2-hour-fastest-no-knead-bread/
https://www.jennycancook.com/recipes/simple-whole-wheat-bread/
https://www.jennycancook.com/recipes/10-grain-no-knead-bread/