I'm baking with freshly milled flour. This is a 70% freshly milled whole wheat, 30% white flour loaf, with a 73% hydration. (it's someone else's recipe). How do I get a TALL loaf?

So soft, so light and airy. You would not think this was whole wheat. https://pantry.bakinggreatbread.com/recipes/whole-wheat-pullman-loaf?utm_source=skool&utm_medium=community&utm_campaign=recipe-share

Ever tried einkorn or spelt… and your dough just fell apart? Or felt weak no matter what you did? That’s not you. That’s the grain. 🌾 Less gluten strength🌾 More fragile structure🌾 Way more flavor If you treat ancient grains like bread flour, they’ll fight you. They need: 🖐️ A lighter hand⏱️ Less mixing👀 More awareness Watch the video. You’ll see exactly what’s different… and how to handle it. 𝙄𝙛 𝙮𝙤𝙪’𝙧𝙚 𝙜𝙚𝙩𝙩𝙞𝙣𝙜 𝙫𝙖𝙡𝙪𝙚 𝙛𝙧𝙤𝙢 𝙩𝙝𝙚𝙨𝙚 𝙒𝙤𝙧𝙙 𝙤𝙛 𝙩𝙝𝙚 𝘿𝙖𝙮 𝙥𝙤𝙨𝙩𝙨, 𝙝𝙚𝙧𝙚’𝙨 𝙬𝙝𝙮 𝙄’𝙢 𝙙𝙤𝙞𝙣𝙜 𝙞𝙩 𝙩𝙝𝙞𝙨 𝙬𝙖𝙮. 𝙄 𝙥𝙤𝙨𝙩 𝙩𝙝𝙚𝙢 𝙤𝙣 𝙔𝙤𝙪𝙏𝙪𝙗𝙚 𝙩𝙝𝙚𝙣 𝙝𝙚𝙧𝙚 𝙞𝙣 𝙩𝙝𝙚 𝘼𝙘𝙖𝙙𝙚𝙢𝙮 𝙨𝙤 𝙩𝙝𝙚𝙮 𝙡𝙞𝙫𝙚 𝙡𝙤𝙣𝙜𝙚𝙧. 𝙊𝙫𝙚𝙧 𝙩𝙞𝙢𝙚, 𝙩𝙝𝙞𝙨 𝙗𝙪𝙞𝙡𝙙𝙨 𝙖 𝙧𝙚𝙖𝙡 𝙡𝙞𝙗𝙧𝙖𝙧𝙮 𝙮𝙤𝙪 𝙘𝙖𝙣 𝙘𝙤𝙢𝙚 𝙗𝙖𝙘𝙠 𝙩𝙤 𝙖𝙣𝙮𝙩𝙞𝙢𝙚 𝙮𝙤𝙪 𝙣𝙚𝙚𝙙 𝙞𝙩. 𝙉𝙤𝙩 𝙟𝙪𝙨𝙩 𝙦𝙪𝙞𝙘𝙠 𝙥𝙤𝙨𝙩𝙨 𝙩𝙝𝙖𝙩 𝙙𝙞𝙨𝙖𝙥𝙥𝙚𝙖𝙧 𝙞𝙣 𝙩𝙝𝙚 𝙛𝙚𝙚𝙙. 𝘼 𝙧𝙚𝙨𝙚𝙧𝙫𝙤𝙞𝙧 𝙤𝙛 𝙖𝙘𝙩𝙪𝙖𝙡 𝙧𝙚𝙨𝙤𝙪𝙧𝙘𝙚𝙨. 𝙎𝙤𝙢𝙚𝙩𝙝𝙞𝙣𝙜 𝙮𝙤𝙪 𝙘𝙖𝙣 𝙪𝙨𝙚 𝙬𝙝𝙚𝙣 𝙮𝙤𝙪’𝙧𝙚 𝙞𝙣 𝙩𝙝𝙚 𝙢𝙞𝙙𝙙𝙡𝙚 𝙤𝙛 𝙖 𝙗𝙖𝙠𝙚 𝙖𝙣𝙙 𝙣𝙚𝙚𝙙 𝙖𝙣 𝙖𝙣𝙨𝙬𝙚𝙧 𝙛𝙖𝙨𝙩. 𝙄𝙛 𝙮𝙤𝙪 𝙙𝙤 𝙛𝙞𝙣𝙙 𝙩𝙝𝙚𝙢 𝙝𝙚𝙡𝙥𝙛𝙪𝙡, 𝙩𝙖𝙠𝙚 𝙖 𝙨𝙚𝙘𝙤𝙣𝙙 𝙖𝙣𝙙 𝙡𝙞𝙠𝙚 𝙖𝙣𝙙 𝙨𝙪𝙗𝙨𝙘𝙧𝙞𝙗𝙚 𝙬𝙝𝙞𝙡𝙚 𝙮𝙤𝙪’𝙧𝙚 𝙩𝙝𝙚𝙧𝙚. 𝙄𝙩 𝙝𝙚𝙡𝙥𝙨 𝙩𝙝𝙚 𝙘𝙝𝙖𝙣𝙣𝙚𝙡 𝙜𝙧𝙤𝙬, 𝙗𝙪𝙩 𝙢𝙤𝙧𝙚 𝙞𝙢𝙥𝙤𝙧𝙩𝙖𝙣𝙩𝙡𝙮, 𝙞𝙩 𝙩𝙚𝙡𝙡𝙨 𝙢𝙚 𝙬𝙝𝙖𝙩’𝙨 𝙖𝙘𝙩𝙪𝙖𝙡𝙡𝙮 𝙡𝙖𝙣𝙙𝙞𝙣𝙜 𝙛𝙤𝙧 𝙮𝙤𝙪. 𝙒𝙝𝙖𝙩 𝙮𝙤𝙪’𝙧𝙚 𝙨𝙩𝙧𝙪𝙜𝙜𝙡𝙞𝙣𝙜 𝙬𝙞𝙩𝙝. 𝙒𝙝𝙖𝙩 𝙮𝙤𝙪 𝙬𝙖𝙣𝙩 𝙢𝙤𝙧𝙚 𝙤𝙛. 𝙏𝙝𝙖𝙩’𝙨 𝙝𝙤𝙬 𝙄 𝙗𝙪𝙞𝙡𝙙 𝙗𝙚𝙩𝙩𝙚𝙧 𝙩𝙤𝙤𝙡𝙨, 𝙗𝙚𝙩𝙩𝙚𝙧 𝙡𝙚𝙨𝙨𝙤𝙣𝙨, 𝙖𝙣𝙙 𝙗𝙚𝙩𝙩𝙚𝙧 𝙧𝙚𝙨𝙤𝙪𝙧𝙘𝙚𝙨 𝙛𝙤𝙧 𝙮𝙤𝙪. 𝙎𝙤 𝙮𝙤𝙪’𝙧𝙚 𝙣𝙤𝙩 𝙜𝙪𝙚𝙨𝙨𝙞𝙣𝙜. 𝙔𝙤𝙪’𝙧𝙚 𝙜𝙚𝙩𝙩𝙞𝙣𝙜 𝙗𝙚𝙩𝙩𝙚𝙧. ~ Henry ⭐🔥

A different kind of post today. I'll be back to baguettes tomorrow. Some of you have followed Ryan's track and field journey through posts here over the years. He just won his third Conference Carolinas Championship in the javelin, set the conference meet record, and was named FMU Team MVP for the third year in a row. In three weeks he competes at the NCAA Division II National Championships at Welch Stadium in Emporia, Kansas. Two weeks after that, he receives his master's degree. The NCAA is covering his trip. I'm covering mine. I'd like to be in the stands. A handful of folks have asked how they can help. Here's what I've put in place. Cleared in writing by FMU compliance. None of it goes to Ryan. Every dollar is for parent travel. If you want to follow Ryan's story, his page is here: https://faith-field-flow.lovable.app If you want to chip in for the trip: https://www.gofundme.com/f/help-us-cheer-ryan-at-ncaa-nationals Sharing helps as much as giving. Thank you for being part of this. Back to baguettes tomorrow. — Henry ⭐🔥

Short answer: no. A couche is a linen proofing cloth that supports dough as it rises and wicks moisture from the surface. It's great for baguettes. For ciabatta, which is already so wet and open, you just need a floured surface that won't stick and won't deflate your loaf on the transfer. The image below covers your options. One note on the Chux pad: flip it absorbent side down so the smooth plastic-backed side faces up. That's the side that holds flour cleanly. You can fold it into pleats between your loaves just like a real couche, then shake it out and save it for next time. Flour generously, keep it flat, and don't stress the gear. The bread will be excellent either way. See you Saturday. The recipe: