How To Make Sourdough Baguettes Made With Fresh Milled Flour

These Sourdough Baguettes Made With Fresh Milled Flour are perfectly crispy on the outside, and soft on the inside. Such beautiful bread that comes from just a few simple ingredients. Also, this bread recipe makes a wonderful base recipe for flavors and inclusions!

Using fresh milled flour in sourdough baguettes can enhance the flavor, texture, and nutrition in your loaves. Freshly milled flour retains more natural flavors and nutrients compared to commercially processed flour, resulting in richer taste and added nutritional benefits. Also, the wheat germ and bran in fresh milled flour contribute to better hydration, gluten development, and a chewier texture in the baguettes.

Sourdough Baguette Flavor Options

Flavoring sourdough baguettes can be a delightful way to add depth and complexity to the bread. Here are a few ways you can infuse flavor into your sourdough baguettes:

1. Herbs: Fresh or dried herbs like rosemary, thyme, basil, or oregano can add a savory kick to your baguettes. Simply chop the herbs finely and incorporate them into the dough during the mixing process.
2. Cheese: Grated hard cheeses such as Parmesan or cheddar can lend a rich, savory flavor to your baguettes. Mix the cheese into the dough during the final stages of kneading.
3. Garlic: Roasted garlic or garlic powder can provide a delicious aromatic flavor to your baguettes. Mix in minced roasted garlic or garlic powder into the dough for even distribution.
4. Olives: Chopped olives, whether they’re green, black, or Kalamata, can add a briny and tangy flavor to your baguettes. Make sure to drain excess moisture from the olives and fold them into the dough gently.
5. Seeds: Toasted seeds like sesame seeds, poppy seeds, or sunflower seeds can add a nutty crunch and flavor to your baguettes. Sprinkle them on top of the shaped baguettes before baking.
6. Onions: Caramelized onions or finely chopped green onions can add sweetness and depth of flavor to your baguettes. Mix them into the dough or use them as a topping before baking.

Remember to adjust the quantities of flavorings based on your personal preferences. Happy baking!

Why I Like To Oil The Dough Ball And Bowl For The Rising Period

I like to oil my dough ball and bowl, because this helps keep the dough from drying out, and makes it easier to rise without sticking to the bowl. We want the dough to slide out smoothly so we can be delicate and not deflate all the amazing air bubbles.

Ingredients To Make Fresh Milled Flour Sourdough Baguettes

• 3/4 cup active sourdough starter 180g
• 1&1/2 cup room temperature water 350g
• 4 cups fresh milled flour 480g (I milled 400g of hard white wheat, and 80g of Kamut)
• 1 tsp salt 6g
• 1 TBSP sugar or honey 20g

Instructions To Make Sourdough Baguettes With Fresh Milled Flour

Preparing The Night Before

1. Make sure to give your sourdough starter a good feeding the night before (even if you already fed it in the morning.) If your sourdough starter has been in the fridge, take it out and get at least one if not two feedings before making bread with it.

Baking Day

1. Firstly, Mill your flour.
2. In a stand mixer bowl, add water, sourdough starter, freshly milled flour, salt, and sugar. Mix all ingredients until combined.
3. Cover and let sit at room temperature for 20 minutes. This will allow the fresh milled flour to absorb the liquids, and the bran to soften.
4. After the dough has a chance to absorb the water, you can start to knead dough until it becomes stretchy without wanting to tear.
5. Once it has been kneaded completely, oil the dough ball, and oil the bowl it is in. Cover, and let sit at room temperature to rise until it doubles in size. (this typically takes about 3-5 hours.)
6. Prepare a baking sheet with parchment paper for 4 mini baguettes. Or you can use a traditional baguette pan, and make 2 long baguettes. (I do not own one of those pans…yet.)

Shaping The Dough

1. One the dough has risen, divide the dough into 4 pieces (or 2 pieces for the long baguettes) gently Pre-shape the dough pieces (trying not to push out all the air) into baguette shapes.
2. Cover the loaves for 15 minutes to allow them to relax.
3. Then, gently shape the dough again until the dough seems to remember and hold it’s shape better. Make sure to get some good surface tension on the loaves, this helps create a better loaf, and better rise. Also, it is important to be gentle with these loaves while shaping, as to not push all the beautiful air pockets out.

Baking Instructions

1. Then, preheat the oven to 450*F with a pan of water on the bottom rack of the oven. This will create the steam we need to get a nice crusty exterior.
2. Bake the loaves for 25-30 mins, or until the crust is dark golden brown, and the internal temperature of the center of the loaves reach 210*F.
3. Allow the sourdough baguettes to cool on a wire rack completely before slicing into them.

How To Store Fresh Milled Flour Sourdough Baguettes

These fresh milled flour sourdough baguettes are best enjoyed within 2-3 days at room temperature. If you want longer storage, you can let them cool completely, and then put them in a freezer bag. Place in the freezer they will last for up to 3 months. To thaw let sit at room temperature for about 2 hours.

Make Your Own Sourdough Starter From Scratch With Fresh Milled Flour

If you don’t already have a sourdough starter, but are wanting to make one with 100% fresh milled flour from scratch, I am here for you! I have a video resource that goes over how you can make your very own sourdough starter using only freshly milled flour. I also go over troubleshooting issues to help make this process a little easier for you, and I make a brand new sourdough starter right along side you! You can watch that video HERE.

I also have a written blog post that covers this information, if you would like to print it out and have it handy for when you are just getting started. You can do this, it is not as difficult as some on the internet have made it seem! You can checkout my blog post about it HERE.

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Sourdough Baguettes Made With Fresh Milled Flour Printable Recipe

Sourdough Baguettes Made With Fresh Milled Flour

These Sourdough Baguettes Made With Fresh Milled Flour are perfectly crispy on the outside, and soft on the inside. Such beautiful bread that comes from just a few simple ingredients.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Resting/Rising Time 5 hours hrs 30 minutes mins

Total Time 6 hours hrs 20 minutes mins

Course Appetizer, bread

Cuisine American, French

Servings 4 mini baguettes (or 2 long baguettes

Ingredients

  

• 3/4 cup active sourdough starter 180g
• 1&1/2 cup room temperature water 350g
• 4 cups fresh milled flour 480g I milled 400g of hard white wheat, and 80g of Kamut
• 1 tsp salt 6g
• 1 TBSP sugar or honey 20g

Instructions

 

• Make sure to give your sourdough starter a good feeding the night before (even if you already fed it in the morning.) If your sourdough starter has been in the fridge, take it out and get at least one if not two feedings before making bread with it.
• Mill your flour.
• In a stand mixer bowl, add water, sourdough starter, freshly milled flour, salt, and sugar. Mix all ingredients until combined.
• Cover and let sit at room temperature for 20 minutes. This will allow the fresh milled flour to absorb the liquids, and the bran to soften.
• After the dough has a chance to absorb the water, you can start to knead dough until it becomes stretchy without wanting to tear.
• Once it has been kneaded completely, oil the dough ball, and oil the bowl it is in. Cover, and let sit at room temperature to rise until it doubles in size. (this typically takes about 3-5 hours.)
  
• Prepare a baking sheet with parchment paper for 4 mini baguettes. Or you can use a traditional baguette pan, and make 2 long baguettes. (I do not own one of those pans…yet.)
• One the dough has risen, divide the dough into 4 pieces (or 2 pieces for the long baguettes) gently Pre-shape the dough pieces (trying not to push out all the air) into baguette shapes.
  
• Cover the loaves for 15 minutes to allow them to relax.
• Then, gently shape the dough again until the dough seems to remember and hold it’s shape better. Make sure to get some good surface tension on the loaves, this helps create a better loaf, and better rise. Also, it is important to be gentle with these loaves while shaping, as to not push all the beautiful air pockets out.
  
• Then, preheat the oven to 450*F with a pan of water on the bottom rack of the oven. This will create the steam we need to get a nice crusty exterior.
• Bake the loaves for 25-30 mins, or until the crust is dark golden brown, and the internal temperature of the center of the loaves reach 210*F.
• Allow the sourdough baguettes to cool on a wire rack completely before slicing into them.
  

Video

Notes

Wheat Varieties: You can use all hard white wheat flour, also you can sub the hard white wheat for hard red wheat. You can also substitute spelt for the kamut.

How To Store: These fresh milled flour sourdough baguettes are best enjoyed within 2-3 days at room temperature. If you want longer storage, you can let them cool completely, and then put them in a freezer bag. Place in the freezer they will last for up to 3 months. To thaw let sit at room temperature for about 2 hours.

Keyword baguette recipe, baguettes, fresh milled flour baguettes, fresh milled flour bread, sourdough baguettes, sourdough bread

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