Having been reading up about the impact of wheat germ and bran on gluten development (it acts as lots of little sharp bits so the gluten rips when stretched) i sieved the flour 4 times during the milling process. First time 50 % of the weight was sieved out but I then milled and sieved 3 more times.
Eventually it was about 8% of the total weight that was remaining the rest was now fine enough to sieve. It was a revelation, after 45 mins autolyse the gluten was already developing and the dough was light and elastic. The dough was easy to shape, no tearing and I then rolled the boule in the wheat germ and bran.
The dough rose well over night and am pleased with the baked result. Am assuming given the volume it will have a more open crumb structure than the previous home milled loaves.