(clickable thumbnails)
Loaf from the 'fresh' milled flour: (I don't have a peel yet, and it stuck to the suface a bit and deformed from the circle when I put it in the oven)
What it looked like on the inside:
It was nice and crunchy on the outside, and soft on the inside. It was declared to be 'yum' by my dh.
I was a bit skeptical when I took the dough out of the jar. It 'broke' off really easily - the gluten was not developed at all, and I was concerned it would be flattened brick of dough after I baked it. It turned out pretty well (though it wasn't 'holey' like I'd expect with white flour).
I have one complaint.
The 'carefully pour the hot water' instruction. eeeek! I didn't pour the entire cup before I had to QUICKLY shut the oven door so as to avoid a steam burn. Scary stuff!