Especially with the Corona grain mill, the effort required to produce bread for one day will take you about an hour of hard work, and the quality of the flour will not be anything close to what you buy in bags.
That means any loaf you make from it will be a very heavy, dense bread that most people in the US are unfamiliar with.
You should practice and experiment with the setup to at least become familiar with the effort involved and the product that you can make.
/johnny
For one loaf of bread, which i make three or four times a week, I need three cups of flour. I was looking at a mill in Lehman’s which is hand cranked. I understand I’d need to pass the grain through a few times. You’re saying I shouldn’t do this?