The flour that you get will be unlike the flour that you buy and will behave differently when you make your bread. That is mainly because of particle size and ability to form gluten.
It's important to experiment before you need it, and know what you are going to have to put out in effort and what you will get.
/johnny
Well since you are indulging me here—my favorite flour is White Lily Bread Flour. Maybe I should forget about trying to mill my own. But I hear it is very tasty.