I was running out of wheat to grind up and make bread with so I got 50 pounds of wheat from the local mill.  This is a wheat that I had never used before and I figured I had better find out how the flour compared to the flour I had been making.  When I was grinding the flour it felt harder than the wheat I had been using.  There is also a really nice aroma to the flour after it is made.  The flour made a really nice looking loaf of bread and seems to me it will even take more water than I have been using so next loaf I will increase the hydration to see if it can handle it.  Here is a picture of it as it is cooling down.

Here is what I did to make the bread.

The first evening I made up the first build of the preferment like this.

The next morning I made the 2nd build.

I waited eight hours and combined the flour, water, salt with the preferment.

The water and preferment were mixed together. Then I went off and ground up my wheat into flour, about 30 minutes.  I mixed in the flour until it was a shaggy mass, then let it rest 50 minutes.  The salt was then added and the dough was finished mixing.  I did three stretches of the dough an hour apart.  Then the dough was put into the refrigerator over night.  The next day I took the dough out and started heating the oven up with my cast iron roasting pan in it.  When the oven got to temperature I put the dough in with the lid on.  I cooked the bread at 460°F for 47 minutes with the lid on and 13 minutes with the lid off.  I have already had a little nibble of the bread and it seems to be good.  The crumb shot will be added after I cut the bread.

The crust is thin and crunchy with a nice soft crumb.  There isn't a lot of big holes in it so it looks dense.  I think maybe a little bit more water and I'll get the more open crumb I had been getting.  The taste is very nice and different from the other wheat that I had been using.  The 50 lb bag cost $11 so I guess this will be my source for wheat.