Magic Mill Assistent "Grain Mill" attachment Get Cooking Discuss Magic Mill Assistent "Grain Mill" attachment in the Brick Oven Cooking forums; Oh hey, and let us know how the milling attachment works. I've got an Electrolux, but I never realised it ...

[Frances]

Oh hey, and let us know how the milling attachment works.

I've got an Electrolux, but I never realised it could also mill grain!

[bruce]

Oh hey, and let us know how the milling attachment works.

Absolutely! Should be getting it soon.

[CanuckJim]

Bruce,

In the trade, freshly milled flour is called "green." At this stage, it isn't really very workable, and dough made from it will not hold its shape. The two compounds that join to create gluten when the flour is hydrated are not fully developed either. Result: lumpy loaves with minimal rise.

Unbleached flour is left to oxidize naturally in the presence of oxygen. Bleaching and bromating are introduced to bypass the oxidation period, bringing the flour from mill to shelf much more quickly. I prefer flour without chemicals, thanks. That's exactly why unbleached, unbromated flours are always recommended for hearth breads.

I would highly recommend that you let milled flour age for at least a week; two would be better. Some "natural" bakers insist on using green flour, because they say it's more nutritious. Frankly, I think that's bunkum. In any case, maybe try green and aged flour, then compare results.

Jim

[bruce]

Hi Jim,

Thanks for the info. I did read something about that in "The Bread builder's" book. Ive been using my brick oven for about 2 yrs now and figured the only thing that I can improve is the quality of flour at this point. And maybe my techniques.