Thanks for reaching out! There are definite benefits to milling a fine grain. The larger the grain, the shaper the pieces can be, and then more than cut up those lovely gluten strands you're trying to make while kneading. This leads to a denser loaf that isn't able to hold its rise as well. Another reason to go with a finer grain is that the smaller grains will be able to absorb water faster, softening them, and making a more cohesive, easy to work with dough. You're welcome to use whichever grain you prefer, which could vary from loaf to loaf! Annabelle@KAF

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