The Fresh-Milled Flour Bread Book: The Complete Guide to Mastering Your Home Mill for Artisan Sourdough, Pizza, Croissants and More

Giuffi, owner of Lyman Ave. Bread bakery in Oak Park, IL, provides a wealth of information for anyone looking to add a new skill to their bread-baking repertoire. Focusing on using a stone grain mill, the author guides readers through the process of grinding one’s own flours from a variety of grains such as spelt, durum, corn, and other heritage grains. Along the way, Giuffi acknowledges the ease of purchasing ready milled flour from supermarkets but also makes a compelling case that freshly milled flour adds a layer of immense complexity to the finished product. This is an all-encompassing and accessible volume that teaches readers how to enhance the taste and texture of their breads, pizza, focaccia, and other creations, along with understanding when to double-mill flour and which proofing techniques to use.