Fresh Milled Sourdough Bread
Sourdough bread made with 100% fresh milled flour.
Servings 1 loaf
Ingredients
- 500 g hard white wheat
- 375 g water
- 125 g active starter
- 10 g salt
Instructions
The Night Before
- Mill 500g wheat berries
- Sift the flour twice, removing the coarsest bran particles.
- Mix the flour with 375g water until fully combined. Cover and refrigerate overnight.
- Feed your starter and allow it to peak. Refrigerate until morning.
The Next Morning
- Remove the flour and water mixture from the refrigerator
- Add 125g of active starter and 10g salt
- Mix until incorporated
- If using a stand mixer, knead to a windowpane
- If mixing by hand, mix until incorporated and perform a series of stretch and folds or coil folds every 30 minutes during the first few hours of bulk fermentation to build strength.
Bulk Fermentation
- Place the dough into a lightly oiled container and start an aliquot jar.
- Keep the dough around 75–78°F.
- Continue stretch-and-folds or coil folds as needed if you didn't mix in a stand mixer up front during the early stages of bulk fermentation.
- Allow the dough to ferment until the aliquot jar doubles.
- Trust the dough, not the clock.
Shape and Proof
- Turn the dough onto a lightly floured surface.
- Pre-shape and allow a short bench rest.
- Shape into a boule and place seam-side up in a prepared banneton.
- Cold proof in the refrigerator for several hours.
Bake
- Preheat a Dutch oven to 450°F.
- Turn the dough onto parchment paper, score, and bake covered for 30 minutes.
- Remove the lid and continue baking until deeply golden and the internal temperature reaches approximately 205°F.
- Cool completely before slicing.