Refining home milled flour to T80 / T85
I recently purchased a Komo Mill and I'm excited to start using it. I am planning to pick up the sifting attachment once its back in stock.
I know that its not possible to sift down to AP/Bread flour but I was wondering if its possible to sift to T80 / T85 since those styles are a bit more 'rustic'. I know that those numbers have to do with Ash percentages but I have to imagine there is an extraction % equivalent?
Of course we dont have home based labs to test if its close to T80 but I was curious if anyone has managed to get close to it, maybe through taste/touch or using some extraction % calculation based on starting weight / final sifting result?