Made Reinhart's pain de campagne yesterday utilizing the new Nutrimill on the finest setting, grinding Wheat Montana Bronze Chief for the whole grain flour component of the recipe. Soooooooo good, I can't tell you! The crust was crackly thin but a bit chewy. The crumb was soft, slightly chewy with mild tang.
It could've used another 5 to 7 minutes in the oven, but I had to pull it a bit early. It was definitely done, but not perfect. I was running out the door as it was...I had to meet my husband and deliver two of the loaves to some friends.
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