I have a Komo mill, and find that I can produce very good bread from its flour; however, I use organic hard wheat. I make a sourdough
- yeasted whole wheat needs added sugar, fat, and likely some white flour to make a good bread.
For sourdough, I use an autolyze. I have a good sourdough starter and I build it into an active levain with refreshment. My active levain is about 20% of the flour in the loaf. My hydration is ~80%. I do stretch and folds.
I use long fermentation at ~75F
I do coil folds.
I use retard.
I use a very good baking stone.