Wow! This is only the second video I have watched on your channel. Yet, I have more of an understanding of sourdough bread and adjusting my Mockmill than I have in watching 100’s of bread making videos on TH-cam. Thank you for sharing your experience. I feel so blessed to have found your TH-cam channel. ⭐️⭐️⭐️⭐️⭐️⭐️’s +
Bonjour les boulangers I am a half French danish settle in France. I am making some stone mill for our farmer baker. I am Baker to. I am enjoying listen to your experience. The issue with these mill is it heat up the flour and you have to sift it after. Keep going
Excited to see more milling videos. One at Hayden farms would be great. I'd also like to see a video on how you know your dough is bulk fermented and proofed properly... This seems to be the toughest part for me as an at home baker. I've loved all of your videos and hope you keep making more! I am always looking forward to them.
I hope there will be a follow-up video showing how you use your cracked grains in the multigrain dough! I only crack oats for oatmeal with my mockmill, but I've been meaning to experiment with sprouted grains and cracked grains in multigrain loaves, so learning more about your soaking methods would be useful!
I have never regretted buying my grain mill. It was a hard sell for my( now passed on) wife. Once the trigger was pulled, she got it and loved it a great deal. I do a lot from bread flour to whole wheat pastry flour, etc. It also does well for cracked grains for multigrain breads and such. The mill I have is a Komo, which means I can use a power sifter to get a finer flour for whole grain baking. The sifter will remove the coarser particles of bran and germ, which is very useful and tasty for coating loaves, or soaking for inclusions. The power sifter is a real time saver for me. I do grind oily grains, but mix it in with the other grains to prevent gumming up the stones. If one mixes wheat berries and dent corn while grinding, the resulting flour makes the best cornbread one can imagine.
Nice I wanted one but was put off by the Corundum grinder AKA aluminium oxide. Read mixed things about its safet. Still interested though! I am lucky in that I have a load of amazing local mills so that slows me down as well.
I am thankful you take the time to explain fundamental process of all parts to baking. I learn so much from your videos and can apply for greater success in my own kitchen. Thanks again.
WE love all your videos and have learned so much from them. We just watched the breadtopia guy and he said that the mockmill PRO has a fan that cools it so that you can grind continuously without over heating.
thank u, someone from everything mockmilled fb told me about this video. i was trying to make bulgar wheat, but in my 200 but the 10 setting was not coarse enough. i will be doing this next
Mockmill is the best. Worth every penny to grind organic wheat and grains right before I make my autolyse. I'm playing with all kinds of fun grains! Breads are delicious. Oat scones not half bad, either.
Intelligent , and cost effective use of 'end of season ' grains, demonstrates a close eye on inventory, and for the customer, quality. A trip to the mill, will be very well received by me. Handmade in its purest form, should equal quality and character, and not uniformality. I served 6 years in a bakery, then 18 years in a hand made brick factory ( Godlingston, Ibstock UK). And in every colour literature brochure for potential customers, the photography concentrated on the raw materials , Wealden Clay , and Sharpe Brown Sand, and the skill of the handbrick makers unique creases, and finish. This visual information, really drove home, that we were doing something unique, and could comfortably ask for a premium price, for what was a stand alone premium product. This visual representation, could be an advantage to you too, as 70% of all information is in fact transferred visually. And perhaps as people wait, you could convey to them, the quality and care, that goes into your premium products.
Got a Mockmill Pro to make "underground" pizza dough experimenting and developing starters and will soon be gifted with one that's about 45yrs old. Love your videos, commitment, and self-taught character. Thank you so much
Interesting. Have you ever looked into getting a grain mill used for brewing? The results you are getting at level 25 looks like the results I get from my steel roller homebrew grain kill.
Jon, this is awesome. My Mockmill 100 sits on my counter at all times, and I use it at least every other day with a variety of grains. You taught me about the 25 setting, which I didn’t know. I can’t wait to crack some grain!! I learn something new from every video. Where can I get my hands on some purple barley? (I live in Tucson.)
While at the mill you may also want to ask about impact-style milling (Unifine is one example), since it has its own heating characteristics. Something that could be interesting is baking test loaves with flour milled different ways to see what differences, if any, manifest as a result.
Dude. Thank you for sharing this info. This is exactly the information I've been searching for.... for months! I've been wanting to try using some beer grain for bread.
I’ve always wanted a stone mill for home baking and almost bought one many years ago. It was a pretty large contraption with the granite stones about 12" in diameter, not something you keep on the countertop but rather in a garage. It had belts and whatnot and was about $600 back then. Would probably cost double that in today’s money. It was secondhand too and meant for small production environments. One thing I’m wondering whether you could do to mitigate the temperature rise due to milling- Could you store the grain in the refrigerator or freezer for an hour or so prior to milling?
I have a wonder mill that is not stone ground but I completely love it. We do whole grains for bread and pastries. I use very little white wheat anymore. I even use it for brownies and chocolate chip cookies. Although when my kids make cookies they will use AP flour.
A couple of pieces of parchment or a parchment funnel of some custom form would possibly work for the mill to chute the grains out more where you want them to go.
August 11, 2020: Me : **frantically shopping for local stone-milled flours** Wife : hey, since you've been experimenting with baking more, what do you think about a stone mill since you like doing everything yourself? Me : nah, that's a bit too far. August 15, 2020: Me : dammit. Side Note 1 - At the cafe, one of the discussions we had when selecting our grinders was about heat generation within the grinder itself. And yes, it's an issue for coffee beans but not always a bad one. Side note 2 - Maybe throw an folded/upright sheet of parchment into the cambro to catch that fly-away grain? Thanks for sharing, as always. -David A
I take a zip lock bag, cut of the width side from one end to elongate the chute, so the fine flour doesn't fly in the air and goes straight into the bowl during milling. Attach the zip lock bag with a rubber band. I would recommend switching to a wooden, the noise suppression will be a bit better. These mills can get loud. Or check out the country living grain mill if in USA. The mill runs at low rpms, the temperature is not an issue and the noise level is significantly lower.
Do you soak the grain overnight before you mill? Or are you soaking them after they are crushed in something like a pre-mix (overnight autolyse)? Thanks for the videos. I really appreciate the long-form you have chosen. I find it refreshing and informative - much more so then the sound bite videos that seem to abound. Thanks for sharing your knowledge.
Hi, while you are waiting to replace the spout on your Mockmill just put the whole thing in one of your dough tubs, though maybe a deeper one and let the cracked grains and flour flow into it.
After i watched so much of your video, love u put in bacery and open speech of all u was going true for the business but even for benefit of community, I started to make own bread by culture sourdough. I wonna know how is easy way to converting recipe by industrial yeast to sourdough. Sorry for my english. Ty from Slovenia - EU.
I have a few questions :D. When I fresh mill flour, I do not sift out the flour. The flour is fine, but there is a slight grit to it, that is not present in steel roller mills. The flour absorbs water well, but there are problems with gluten formation and the stretchabilty of the dough. 1) Do you change the hydration ratio if you use the flour from the mockmill or use the same hydration ratios as compared to when you get the flour from the mill directly? 2) Did you experience gluten formation issues with fresh milled flour, with the bran being present? 3) Do the balls round up as a smooth ball? or is there broken surface tension? When i reach the preshape stage and round up the dough into a ball, or before bulk ferment if I round it up in a ball. I find that the ball has a broken surface with little ridges and valleys. If I use a bit more commercial yeast, this problem seems to go away. If I go purely with sourdough, sometimes I have it, sometimes I don't. I can't seem to figure out if it is the flour that is causing the issue or my technique of mixing the flour and water in autolyse. If you have not experienced these issues, no worries. I'll keep on experimenting with my buns and hope to solve it over the next few weeks.
2 things: yes whole grain (unsifted) will need more water (it depends how much) and if you autolyse or extended autolyse with salt on counter or fridge it will soften the bran. Simple stretch and folds (3 or 4 every 1/2 hour) should correct your issues. Your problems could be grain related more than your process. The same grain ie. Turkey Red from one farm can react differently from another farm. When I get a new bag of grain I always do a trial run.
Looking forward to your trip to the mill. Also, you talked about soaking the barley. Did you soak it after it was cracked? Can you talk about that? Thanks.
I am still not fully understanding the "heating the grain while grinding" concern. Isn't it being baked at 500F anyways? There is no way a grinder is going to get the flour that hot while milling, so what ever nutrients survive the milling are sure to be cooked (pun intended) during the bake. What am I missing?
Hi Jon, This is off topic for this video. I asked this on other videos of yours and have not received a response. Do you cover your banetons with a couche or some other covering when proofing/fermenting overnight in the walkin/cooler or leave it to the open environment of the cooler? Oh, and thanks for introducing me to Hayden Mills; I am using their flours exclusively for my small runs of sourdough bread and sourdough croissant.
Hey, sorry I missed an earlier question. We have some that include the cloth, but most are uncovered. We use a wire brush to scrub them out between uses. Rice flour is the key to avoid dough sticking to them.
@@ProofBread Hi Jon, I think you misunderstood my question. Are you covering the dough that is in the 6 banetons per tray while they are in the walkin/cooler to prevent the exposed dough from becoming too dry or do you leave them exposed to the circulating air in the walkin/cooler? I understand that some banetons have linings and others do not.
@@justinbouchard Thanks for your reply. I am looking for a reply from Jon at Proof Bread. This a serious question and not one open for interpretation from people who are not working to provide great Sourdough to people who have no idea what the positive benefits of sourdough bread and sourdough croissant are. If I offend you , my apologies. Just looking for answers.
in brewing it is often said that the grist loses its nuance and aromatic profile a day after milling, do you guys feel any difference in freshly milled grain compared to 1 week or older?
I just got a message from a staff member at Mockmill. They said they have a standard service to replace spout covers, so I guess I get to fully restore my machine 😊
When a man share to the world a 15mn explanation about why he purchased a mill so that his wife forgive him, what a champ ;-)
Best Mockmill tutorial I have ever seen. I wish I had seen this video last year when I was deciding on which grain mill to purchase.
You just gave the best and most thorough explanation of a kernel of grain and its components and what flour really is that I have ever heard.
Wow! This is only the second video I have watched on your channel. Yet, I have more of an understanding of sourdough bread and adjusting my Mockmill than I have in watching 100’s of bread making videos on TH-cam. Thank you for sharing your experience. I feel so blessed to have found your TH-cam channel.
⭐️⭐️⭐️⭐️⭐️⭐️’s +
Well not 100’s of bread videos but I can guarantee at least 5 years of bread making videos. Thank you!
Bonjour les boulangers
I am a half French danish settle in France.
I am making some stone mill for our farmer baker.
I am Baker to.
I am enjoying listen to your experience. The issue with these mill is it heat up the flour and you have to sift it after.
Keep going
Excited to see more milling videos. One at Hayden farms would be great. I'd also like to see a video on how you know your dough is bulk fermented and proofed properly... This seems to be the toughest part for me as an at home baker.
I've loved all of your videos and hope you keep making more! I am always looking forward to them.
I hope there will be a follow-up video showing how you use your cracked grains in the multigrain dough! I only crack oats for oatmeal with my mockmill, but I've been meaning to experiment with sprouted grains and cracked grains in multigrain loaves, so learning more about your soaking methods would be useful!
I have never regretted buying my grain mill. It was a hard sell for my( now passed on) wife. Once the trigger was pulled, she got it and loved it a great deal. I do a lot from bread flour to whole wheat pastry flour, etc. It also does well for cracked grains for multigrain breads and such. The mill I have is a Komo, which means I can use a power sifter to get a finer flour for whole grain baking. The sifter will remove the coarser particles of bran and germ, which is very useful and tasty for coating loaves, or soaking for inclusions. The power sifter is a real time saver for me. I do grind oily grains, but mix it in with the other grains to prevent gumming up the stones. If one mixes wheat berries and dent corn while grinding, the resulting flour makes the best cornbread one can imagine.
Oh, if one does gum things up a bit, throw in a couple hand fulls of rice. Cleans it right up:)
I purchased a Mockmill for the same reasons you did. Love having this capability.
Nice I wanted one but was put off by the Corundum grinder AKA aluminium oxide. Read mixed things about its safet. Still interested though! I am lucky in that I have a load of amazing local mills so that slows me down as well.
Mockmill will replace that part for you no problem. Mine broke too and they helped me out quick sharp. Keep up the great work, love your vids!
I am thankful you take the time to explain fundamental process of all parts to baking. I learn so much from your videos and can apply for greater success in my own kitchen. Thanks again.
make a cloth cover for you hopper, that's what we used to do for a grain crusher on the farm :-)
Field trip coming up! Can’t wait.
I've packed a lunch already :p
So damn nice Bakery! Congratulations 🎊
WE love all your videos and have learned so much from them. We just watched the breadtopia guy and he said that the mockmill PRO has a fan that cools it so that you can grind continuously without over heating.
I have a Mockmill 100. It is an awesome grain mill.
thank u, someone from everything mockmilled fb told me about this video. i was trying to make bulgar wheat, but in my 200 but the 10 setting was not coarse enough. i will be doing this next
Mockmill is the best. Worth every penny to grind organic wheat and grains right before I make my autolyse. I'm playing with all kinds of fun grains! Breads are delicious. Oat scones not half bad, either.
Intelligent , and cost effective use of 'end of season ' grains, demonstrates a close eye on inventory, and for the customer, quality. A trip to the mill, will be very well received by me.
Handmade in its purest form, should equal quality and character, and not uniformality.
I served 6 years in a bakery, then 18 years in a hand made brick factory ( Godlingston, Ibstock UK). And in every colour literature brochure for potential customers, the photography concentrated on the raw materials , Wealden Clay , and Sharpe Brown Sand, and the skill of the handbrick makers unique creases, and finish. This visual information, really drove home, that we were doing something unique, and could comfortably ask for a premium price, for what was a stand alone premium product. This visual representation, could be an advantage to you too, as 70% of all information is in fact transferred visually. And perhaps as people wait, you could convey to them, the quality and care, that goes into your premium products.
Got a Mockmill Pro to make "underground" pizza dough experimenting and developing starters and will soon be gifted with one that's about 45yrs old. Love your videos, commitment, and self-taught character. Thank you so much
Interesting. Have you ever looked into getting a grain mill used for brewing? The results you are getting at level 25 looks like the results I get from my steel roller homebrew grain kill.
Jon, this is awesome. My Mockmill 100 sits on my counter at all times, and I use it at least every other day with a variety of grains. You taught me about the 25 setting, which I didn’t know. I can’t wait to crack some grain!! I learn something new from every video. Where can I get my hands on some purple barley? (I live in Tucson.)
That milling machine is so cool.
While at the mill you may also want to ask about impact-style milling (Unifine is one example), since it has its own heating characteristics. Something that could be interesting is baking test loaves with flour milled different ways to see what differences, if any, manifest as a result.
I'd like to get one of those mockmills, I hope they send you the pro for free after advertising them a bit.
You can find a variety of grain mills at Pleasant Hills Grain pleasanthillsgrain.com
sorry pleasanthillgrain.com they are in Nebraska
Mockmill, made in Germany! I have one, very nice piece of machinery.
Beautifully explained. Now I will wait for your video on creating the multigrain bread :) Thank you!
Dude. Thank you for sharing this info. This is exactly the information I've been searching for.... for months! I've been wanting to try using some beer grain for bread.
I’ve always wanted a stone mill for home baking and almost bought one many years ago. It was a pretty large contraption with the granite stones about 12" in diameter, not something you keep on the countertop but rather in a garage. It had belts and whatnot and was about $600 back then. Would probably cost double that in today’s money. It was secondhand too and meant for small production environments.
One thing I’m wondering whether you could do to mitigate the temperature rise due to milling- Could you store the grain in the refrigerator or freezer for an hour or so prior to milling?
I have a wonder mill that is not stone ground but I completely love it. We do whole grains for bread and pastries. I use very little white wheat anymore. I even use it for brownies and chocolate chip cookies. Although when my kids make cookies they will use AP flour.
A couple of pieces of parchment or a parchment funnel of some custom form would possibly work for the mill to chute the grains out more where you want them to go.
August 11, 2020:
Me : **frantically shopping for local stone-milled flours**
Wife : hey, since you've been experimenting with baking more, what do you think about a stone mill since you like doing everything yourself?
Me : nah, that's a bit too far.
August 15, 2020:
Me : dammit.
Side Note 1 - At the cafe, one of the discussions we had when selecting our grinders was about heat generation within the grinder itself. And yes, it's an issue for coffee beans but not always a bad one.
Side note 2 - Maybe throw an folded/upright sheet of parchment into the cambro to catch that fly-away grain?
Thanks for sharing, as always.
-David A
This was a fun comment to read 😂😂
I take a zip lock bag, cut of the width side from one end to elongate the chute, so the fine flour doesn't fly in the air and goes straight into the bowl during milling. Attach the zip lock bag with a rubber band.
I would recommend switching to a wooden, the noise suppression will be a bit better. These mills can get loud. Or check out the country living grain mill if in USA. The mill runs at low rpms, the temperature is not an issue and the noise level is significantly lower.
This man trip me out not blinkin.
Do you soak the grain overnight before you mill? Or are you soaking them after they are crushed in something like a pre-mix (overnight autolyse)?
Thanks for the videos. I really appreciate the long-form you have chosen. I find it refreshing and informative - much more so then the sound bite videos that seem to abound. Thanks for sharing your knowledge.
I live for your videos, fav youtubers now
Hi, while you are waiting to replace the spout on your Mockmill just put the whole thing in one of your dough tubs, though maybe a deeper one and let the cracked grains and flour flow into it.
You can mill flax in the mockmill. You do however need to toast it slightly first
cant wait to see the multi bread
I am sure if u drop mockmill a msg they will give u a spare part or at least sell u one. Nice demo, thanks
Such great information even though im not ever going to mill my own grains. 👌🤎
After i watched so much of your video, love u put in bacery and open speech of all u was going true for the business but even for benefit of community, I started to make own bread by culture sourdough. I wonna know how is easy way to converting recipe by industrial yeast to sourdough. Sorry for my english. Ty from Slovenia - EU.
Wonderful
Crank it to 11! Jon: hold my mill
I have a few questions :D. When I fresh mill flour, I do not sift out the flour. The flour is fine, but there is a slight grit to it, that is not present in steel roller mills. The flour absorbs water well, but there are problems with gluten formation and the stretchabilty of the dough.
1) Do you change the hydration ratio if you use the flour from the mockmill or use the same hydration ratios as compared to when you get the flour from the mill directly?
2) Did you experience gluten formation issues with fresh milled flour, with the bran being present?
3) Do the balls round up as a smooth ball? or is there broken surface tension?
When i reach the preshape stage and round up the dough into a ball, or before bulk ferment if I round it up in a ball. I find that the ball has a broken surface with little ridges and valleys. If I use a bit more commercial yeast, this problem seems to go away. If I go purely with sourdough, sometimes I have it, sometimes I don't. I can't seem to figure out if it is the flour that is causing the issue or my technique of mixing the flour and water in autolyse.
If you have not experienced these issues, no worries. I'll keep on experimenting with my buns and hope to solve it over the next few weeks.
2 things: yes whole grain (unsifted) will need more water (it depends how much) and if you autolyse or extended autolyse with salt on counter or fridge it will soften the bran. Simple stretch and folds (3 or 4 every 1/2 hour) should correct your issues. Your problems could be grain related more than your process. The same grain ie. Turkey Red from one farm can react differently from another farm. When I get a new bag of grain I always do a trial run.
Looking forward to your trip to the mill.
Also, you talked about soaking the barley. Did you soak it after it was cracked? Can you talk about that? Thanks.
Thank you for sharing,
Great Training Video For Your Team. You should never have to train this again. Good Job.
same situation happened to me with the extraction tip. call mockmill, they will send you one for free.
Is there a video on your malting process?
I am still not fully understanding the "heating the grain while grinding" concern. Isn't it being baked at 500F anyways? There is no way a grinder is going to get the flour that hot while milling, so what ever nutrients survive the milling are sure to be cooked (pun intended) during the bake. What am I missing?
go with a KoMo! incredible
Hi Jon, This is off topic for this video. I asked this on other videos of yours and have not received a response. Do you cover your banetons with a couche or some other covering when proofing/fermenting overnight in the walkin/cooler or leave it to the open environment of the cooler? Oh, and thanks for introducing me to Hayden Mills; I am using their flours exclusively for my small runs of sourdough bread and sourdough croissant.
They leave them open, 90% sure.
Source: th-cam.com/video/C8PUlZrngZQ/w-d-xo.html
Hey, sorry I missed an earlier question. We have some that include the cloth, but most are uncovered. We use a wire brush to scrub them out between uses. Rice flour is the key to avoid dough sticking to them.
@@ProofBread Hi Jon, I think you misunderstood my question. Are you covering the dough that is in the 6 banetons per tray while they are in the walkin/cooler to prevent the exposed dough from becoming too dry or do you leave them exposed to the circulating air in the walkin/cooler? I understand that some banetons have linings and others do not.
@@edwardfknight I believe in one of his videos he mentions a humidifier situation.
@@justinbouchard Thanks for your reply. I am looking for a reply from Jon at Proof Bread. This a serious question and not one open for interpretation from people who are not working to provide great Sourdough to people who have no idea what the positive benefits of sourdough bread and sourdough croissant are. If I offend you , my apologies. Just looking for answers.
MacGyver, is there anything you can’t fix? I’ve enjoyed my mill for years now, it was a great investment.
Have you experimented with mesquite beans as flour? Great videos btw
in brewing it is often said that the grist loses its nuance and aromatic profile a day after milling, do you guys feel any difference in freshly milled grain compared to 1 week or older?
Nice!
Could using a cardboard tube as a “hopper modification” possibly make even less of a mess?
I just got a message from a staff member at Mockmill. They said they have a standard service to replace spout covers, so I guess I get to fully restore my machine 😊
@@ProofBread Great news!!!
u can buy much bigger better stone mills on aliexpress or alibaba at about same price.
The spout replacement is $3. 😅
Just to be pedantic, do you mean that first setting is 0 so that the last setting is 10? Otherwise the 2nd time around the last setting would be 19.