Conditioning the Malt Before Crush

Anyone have anything to say regarding experience slightly wetting the malt, in order keep the husks intact, before running it through the rollers?

I have a corona type mill and have been malt conditioning for the last 20 or so beers. My technique is 0.4oz. (by weight) per lb of grain. I toss my entire grain bill into 2 or 3 large plastic ziploc bags and pour in the measured water. I zip loc the bag with loose air space and toss/roll the bag to distribute the moisture. Let sit for 10 minutes and repeat. Crush at least 20 minutes after adding water. It requires a little more power/torque from my drill, but the result is great.

This is now my SOP + NO DOWNSIDE

Nice.

Perhaps filling a mister bottle with 0.5oz by weight per pound of grain and finely and providing a even misting over the whole batch while turning it is in order.

Misting = too much work
If you toss and wait, the grain/moisture all balances nicely.