What You Need to Know
Freshly milled flour contains active lipoxygenase (LOX) and glutathione reductase, which degrade carotenoids and weaken gluten. Aged flour undergoes oxidative maturation, improving dough elasticity via disulfide bond formation.
Critical for artisan bread texture; fresh-milled flour produces denser crumb while aged flour yields better oven spring.
Key Parameters
Temperature
20°C
15°C - 25°C
Time
3-4 weeks
2 weeks - 6 weeks
Equipment
Bühler millsPerten SKCS 4100
Steps
- 1.
French pain au levain (Boulangerie Poilâne): Aged flour enhances sourdough's open crumb
The Science
Primary Reaction
Oxidative polymerization of glutenins