Grinding to flour for Bain Marie

[amdamgraham]

I bought the stone wheel components for my Corona (Cha-ching!-ouch) and I plan to grind my corn (10lbs) and oats (2lbs) into flour consistency to expose more of the starches for better gelatinization during the boil. I'll be pitching in a pound of Rye during cool down for added flavor. My concern is whether this flour-like mash is going to have any problems fermenting that would be different from my previous course-grind batches. Any thoughts on that? I don't want to stir in any oxygen while the yeast is anaerobic but I also want to make sure that all of the fermentable sugars get exposed to yeast. I cook my ingredients in a BOP, cool down in the same BOP, pitch the yeast to the same BOP and ferment in that BOP. When it's done, it all gets dumped into my Bain Marie since I have no scorching concerns. It's nice and simple.