Simple No Knead Bread Loaf Made With Fresh Milled Flour
A simple No Knead Artisan Bread Loaf Made With Fresh Milled Flour, yes it can be done. Have you ever dreamed of baking a mouthwatering artisan bread loaf made with fresh milled flour? Well, I have great news for you – it’s not only possible but also surprisingly simple! The best part? You don’t even need sourdough! In this recipe, I’ll show you how to create a magnificent, hands-off bread boule using just a touch of yeast. With a little bit of preparation the night before, you’ll be rewarded with a gorgeously crafted single loaf of artisan-style bread that pairs perfectly with any meal.
How To Make No Knead Bread Using Only Fresh Milled Flour
Working exclusively with fresh milled flour can present certain challenges when it comes to finding the right recipes. After experimenting with various no-knead bread recipes, I’ve discovered a winning formula that delivers consistently outstanding results. I’ve fine-tuned this recipe specifically for fresh milled flour, and I highly recommend using a hard wheat variety like hard white or hard red wheat. While incorporating a small portion of other grains such as Spelt or Kamut is an option, the bulk of the flour should consist of a hard variety that better forms gluten. In this post, I will guide you through the recipe to get a perfect loaf every time!
Understanding The Long Fermentation Process And The Science Behind It
The long fermentation process involved in baking is kind of fascinating how it works. The science behind it is pretty neat, how each organism has a part. During an extended rise period, enzymes, which are naturally present in the flour break down the complex carbohydrates into simple sugars. The wild yeast and lactobacilli thrive in this environment, and they release carbon dioxide gas and lactic acid. This relationship between the microorganisms and the carbohydrates creates a wonderful balance of flavors and textures. As the dough ferments, the lactic acid creates a delightful tang while also enhancing the dough’s texture. Also, the slow fermentation allows for the development of gluten, which is why we can get away with not kneading the dough with this process.
Ingredients For Making No Knead Bread With Fresh Milled Flour
- 3 to 4 cups of fresh milled flour 390g to start (I milled about 2&1/8 cup of hard white wheat to get this amount.)
- 2 tsp salt
- 1/2 tsp yeast
- 1&1/2 cup warm water 350g (90-110*F)
Just those few ingredients mixed together the night before is all it takes to make this delicious bread loaf!
Instructions To Make This No Knead Artisan Bread With Fresh Milled Flour
The Night Before
- Mill Your Flour
- In a large bowl, combine yeast, salt, flour, and water. Mixt these ingredients until combine, the dough will be slightly shaggy (if it is too wet, add a tiny bit more flour.)
- Cover the dough, and let it sit on the counter at room temperature for 12-18 hours (or overnight.)
The Next Morning
- After the dough has sat overnight, move dough out of bowl, and onto a clean, floured surface (I mill a bit more flour for this step, or use any excess from the night before.)
- Then, fold dough edges into the middle, and continue to cup and shape until there is some surface tension, and it creates a tight smooth ball. Also, you should notice the dough holding it’s shape better.
- Line your bowl with parchment paper, and sprinkle a bit of flour on the paper. Make sure the paper is long enough that you can use it as handles to lift the dough out of the bowl.
- Place dough seam side down into the bowl on the floured paper.
- Cover, and allow to rise for 30-40 minutes.
- While the dough is rising, place Dutch oven with lid (or other baking vessel) into the cool oven to preheat.
- Preheat the oven to 450*F with the baking vessel inside.
- Once the dough has risen slightly, and the oven is preheated, then using the parchment paper as handles, transfer the dough into the hot baking vessel. Place lid on, and bake for 35 minutes. *Be careful not to burn yourself!)
- After the 35 minutes, remove the lid, and bake for an additional 10-20 minutes, until the internal temperature reaches 205*F.
- Use the parchment paper handles to remove bread, and place on a wire cooling rack.
- Let bread cool before cutting into it.
- Enjoy!
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No Knead Artisan Bread Made With Fresh Milled Flour
Equipment
- 1 dutch oven Or baking vessel with lid that can handle high heat
Ingredients
- 3 to 4 cups Fresh milled flour 390g to start I milled about 2&1/8 cup of hard white wheat to get this amount.
- 2 tsp salt
- 1/2 tsp yeast
- 1&1/2 cup warm water 350g 90-110*F
Instructions
The Night Before
- Mill Your Flour
- In a large bowl, combine yeast, salt, flour, and water. Mix these ingredients until combine, the dough will be slightly shaggy (if it is too wet, add a tiny bit more flour.)
- Cover the dough, and let it sit on the counter at room temperature for 12-18 hours (or overnight.)
The Next Morning
- After the dough has sat overnight, move dough out of bowl, and onto a clean, floured surface (I mill a bit more flour for this step, or use any excess from the night before.)
- Then, fold dough edges into the middle, and continue to cup and shape until there is some surface tension, and it creates a tight smooth ball. Also, you should notice the dough holding it’s shape better.
- Line your bowl with parchment paper, and sprinkle a bit of flour on the paper. Make sure the paper is long enough that you can use it as handles to lift the dough out of the bowl.
- Place dough seam side down into the bowl on the floured paper.
- Cover, and allow to rise for 30-40 minutes.
- While the dough is rising, place Dutch oven with lid (or other baking vessel) into the cool oven to preheat.
- Preheat the oven to 450*F with the baking vessel inside.
- Once the dough has risen slightly, and the oven is preheated, then using the parchment paper as handles, transfer the dough into the hot baking vessel. Place lid on, and bake for 35 minutes. *Be careful not to burn yourself!)
- After the 35 minutes, remove the lid, and bake for an additional 10-20 minutes, until the internal temperature reaches 205*F.
- Use the parchment paper handles to remove bread, and place on a wire cooling rack.
- Let bread cool before cutting into it.
- Enjoy!
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An absolutely great recipe. Thank you. So easy. I used half hard white and half Einkorn.
Thank you! So happy to hear that! Thanks! 🙂
Can I speed up the rise time? I use a similar recipe with AP flour and the rise time is 2-3 hours. I know FMF is so different, but thought I’d ask!
To speed up the rise time, you would increase the yeast amount.
I love that this is such an easy recipe as I do not have a mixer. First couple times I made it, turned out great! Last 3 times they did’nt rise looked darker grey in the morning. I checked my yeast and its still good. I weigh the ingredients, make sure the water isnt too hot, and this last time I mixed the salt with the flour first so no large amounts of salt are in contact with the yeast. Any thoughts? Im using 50/50 hard red/hard white. Its summer but while its rising overnight with the windows open its about 70 degrees.
If it’s darker grey in the morning, it sounds like it is oxidizing quicker than before, Could be the heat, humidity, or wind. I would try to keep it in an airtight area, or maybe a mixing bowl upside down over it and see if that helps.
This was delicious!
Do you think I could double the recipe and make a larger loaf in my Dutch oven? Would I need to adjust the timing for fermenting or baking? Or should I stick to two small loaves?
You would need to bake much longer for a double size loaf, or do the 2 loaves with similar baking times. I would bake until the center of the middle of the loaf reaches 195*F
I have a no knead bread I make all the time. 3 3/4 cup flour, 1 cup oats.
2 1/4 tsp instant yeast ,2cups water 2 tsp salt, 2 tbsp honey. Mix, let rise
1 1/2 hours.
Could this be converted to FMF.
I’m still waiting for my mill to arrive, but anxiously waiting with 5 different types of grain !!
It can be converted, you may need to tweak it as you make it to get it just right. The hydration level may be different than AP flour, often times you need it to be a bit more wet than with AP flour.