I have not made a bread with coffee in a long time so I figured it was time to try one again.
I used one of my favorite whole wheat berries from Barton Springs Mill Quanah along with some spelt berries and milled fresh flour. The Quanah was sifted and milled twice and the Spelt was sifted once and milled twice both with my MockMill 200. I milled the whole grains in my MockMill200, sifted with a #30 sieve, re-milled and then sifted with a #40. I save the bran to add to my levains which I find give them a nice boost.
I used a dark roasted coffee blend for the coffee flavor and added some dark maple syrup infused with coffee beans as well.
The end result was a flavorful loaf with hints of coffee and a nice open crumb.
Formula
Levain Directions
Mix all the levain ingredients together for about 1 minute and cover with plastic wrap.
Let it sit at room temperature for around 6-7 hours or until the starter has almost doubled. I used my proofer set at 76 degrees so it took around 5 hours for me. Either use in the main dough immediately or refrigerate for up to 1 day before using.
Main Dough Procedure
Note: I use an Ankarsrum Mixer so my order of mixing is slightly different than if using a Kitchenaid or other mixer. Add all your liquid to your mixing bowl except 50-80 grams. Add the levain in pieces and mix for a few seconds to break it up. Next, add all your flour to the bowl and mix on low for a minute until it forms a shaggy mass. Cover the mixing bowl and let it rest for 30 minutes to an hour. Next add the salt, maple syrup and remaining water as needed and mix on medium low (about speed 3) for 18 minutes. If you are using a more traditional mixer you would only mix around 7-10 minutes.
Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds. Let it rest covered for 10-15 minutes and then do another stretch and fold. Let it rest another 10-15 minutes and do one additional stretch and fold. After a total of 1.5 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours. I use my proofer set at 79-80 degrees. If you are leaving it at room temperature 72 degrees I would let it sit out for 2 -2.5 hours before refrigerating. Depending on how developed the dough is after the initial mix you may not need to do as many S&F’s.
When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours or if using a proofer set at 80 degrees for 1 hour. Remove the dough and shape as desired and cover with a moist tea towel or plastic wrap Sprayed with cooking spray and let rise at room temperature for 1 1/2 – 2 hours. (I use my proofer set at 80 F and it takes about 1 hour to 1.5 hours but I should have let it go further on this bake). You will need to judge for yourself if you have a nice fermented dough before baking in the oven. I also added the topping mix directly to the bottom of my bannetons and rolled the dough side to side to make sure I had good coverage. You can also spray a a tea towel and then sprinkle the topping on the towel and roll the dough onto the towel.
Around 45 minutes before ready to bake, pre-heat your oven to 540 degrees F. and prepare it for steam. I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf. I pour 1 cup of boiling water in the pan right after I place the dough in the oven.
After 1 minute lower the temperature to 455 degrees. Bake for around 35 minutes or until the breads are nice and brown and have an internal temperature around 200-210 F.
Take the bread(s) out of the oven when done and let them cool on a bakers rack for as long as you can resist.
mookielovesbread 
I have been baking my own bread now for a few years. I buy my flour directly from a mill close to my home. Do you think it would be worth it to invest in a Mockmill 200? Does your bread taste better with freshly milled grains?
I highly recommend it. There is nothing like the flavor of freshly milled flour. I’m sure your local mills flour is good as well but once you start milling your own you want to go back.
I am confused as to the use of sieves.. if i use no sieve then i have WW flour? If i use a sieve i can get „sieve“ AP or Bolted flours? Is there a guide?
If you don’t sift out any of the bran and germ than you would have a true WW flour. Bolted or high extraction flour is when you do what I described and sift out a small % of the bran and germ. You can only get AP flour similar to store bought if you use a commercial mill which is different from my stone mill. They also are able to sift out all of the bran and then add some back in as needed.
My mockmill arrives tomorrow as well as my grains! Looking forward to fresh milled flour!
Congratulations! Have fun and feel free to ask any questions.
quick question – i set up the mockmill 200 and milled from rice. I have some wheat grains and was planning on milling them at setting 1 then sifting them. Is that correct?
I highly recommend you find the Mockmill video on YouTube on how to set up the stones. You want to have them set up so you can hear them start to click. I mill on a setting that’s right before they start clicking. I then sift and mill at a setting where they are clicking. I sift again usually. First sift is #30 drum sieve and second is #40. For spelt I only sift once. You can experiment and see what works best for you.
i found the video (thank you) however my stones did not click after the first round of calibration.. also making 2 loaves of the coffee sourdough right now.. over the weekend I will mill my first grain.
It can be a pain to get the milk adjusted so the stones click. You have to watch the video and try again. It’s worth getting it about can mill at the finnest setting. Good luck. Let me know how it turns out.
I am confused as to the use of sieves.. if i use no sieve then i have WW flour? If i use a sieve i can get „sieve“ AP or Bolted flours? Is there a guide?
You don’t have to sift any of the bran if you don’t want to. If you don’t then yes you would have a 100% WW flour. I prefer to sift some out and remill which makes a lighter tasting loaf.
For the starter – why add bran along with the KAF AP starter and not just add a bolted wheat flour?
I like to add back some of the sifted bran to give my new levain a boost. You don’t need to do this and the bread will turn out just fine. You can add some WW flour if you want as well.