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Fresh Milled Flour Sourdough bread sliced up with half the boule behind the slices

Sourdough Bread Made With Fresh Milled Flour

Sourdough Bread With Fresh Milled Flour Made EASY! If I can do it, you can do it. It is ok to fail, as long as you try again!
5 from 17 votes
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Prep Time 2 days
Cook Time 45 minutes
ferment time 6 hours
Total Time 2 days 6 hours 45 minutes
Servings 1 loaf

Ingredients
  

  • 1 TBSP Sourdough Starter (15-20g) Active, healthy, and bubbly
  • 550 g Fresh Milled Hard White Wheat Flour – Divided I mill by weight, but it should be about 3 cups of wheat berries milled into about 4&2/3 cups of total milled flour
  • 10 g sea salt 1&3/4tsp
  • 475 g room temperature filtered water – Divided about 2 cups
  • Dusting of rice flour

Instructions
 

Note About Weight VS Volume Measuring

  • I will try to explain this process in the best way possible. It may sound intimidating, but the process is not really as difficult as it may sound. I will put the volume and weight, but I HIGHLY suggest you use a scale and make this by weight! This recipe makes 1 Sourdough Bread Loaf

MAKE THE LEAVEN THE NIGHT BEFORE

  • To make the leaven the night before, you use 1 TBSP of a hungry starter and mix it with 50g water(1/4cup) and 50g fresh milled hard white wheat flour (1/2cup). Mix to combine, and let sit covered at room temperature overnight.

The Next Morning

  • Firstly, pour 400g of room temperature filtered water into a medium bowl.
  • Then, add the leaven you made the night before. (the leaven should appear to lightly float if it is ready) Stir.
  • Next, add 500 g of fresh milled hard white wheat flour, mix until no dry flour is left. Cover and let sit for 30- 45 minutes. This is called the Autolyse.
  • In a separate small bowl, add 25g room temperature filtered water(1/8cup) and 10g of sea salt(1&3/4 tsp), stir to start dissolving the salt.
  • Then, after it had a chance to absorb the water, now add the salt & water mixture. and mix it in with your hands. You should see that the dough already is softer and not so shaggy. Cover, and let sit for 30-60 minutes. This is the beginning of the Bulk Ferment.
  • Pull & fold dough in the bowl, turning the bowl a few times, Then cover.
  • Repeat this Pull & Fold technique every 30-60 minutes until the dough rises about 20-30%. It should get bubbly, and stretchy over time. This phase should take about 4-6 hours.

Shaping & Baking The Loaf

  • Then, take it to a clean flat work surface, start to shape the loaf. Use the cup & turn technique to form a round shape.
  • Let the dough ball rest for 10-20 minutes. This is called the Bench Rest.
  • Repeat shaping 1-2 more times, until the dough ball forms good surface tension. You should notice the dough ball “remembers” better each time you shape it.
  • During this time, preheat oven to 480*F with Dutch Oven or a High Heat Proof Baking Vessel With Lid inside. (If you don't have one, never fear, check the notes for an alternative.)
  • Place dough on parchment paper, and coat dough ball with a little rice flour and score the loaf however you desire.
  • Place loaf in preheated Dutch oven with lid on.
  • Bake bread 30 minutes at the 480*F covered.
  • Then, decrease oven to 450*F, remove the lid, and continue baking 20-25 more minutes.
  • Check the temperature of the loaf, and bake until the internal temperature of the loaf reaches. 210*F
  • Let the loaf cool completely before slicing into it.

Video

Notes

If you don't have a Dutch Oven, the alternative method would be to use a heat save bowl, fill it with water, and preheat the oven with that water inside to create steam. 
Then, place loaf on parchment paper and on a baking sheet, and bake with the water in the oven for the first 20 minutes. 
Keyword fresh ground flour, fresh milled flour, sourdough bread, sourdough starter, whole grain, whole wheat