The Easiest Beginner Fresh Milled Sourdough Loaf

Are you new to making sourdough with fresh milled flour? You need to try this easy beginner fresh milled sourdough loaf!

This recipe is perfect for those who want consistent results every single time! I’ve made this loaf over and over and it always turns out amazing!

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The benefits of using fresh milled flour over store-bought flour are many!

Why Fresh Milled Flour?

I’ve been milling my own flour for years. There are 3 main reasons I use fresh flour:

• Nutrition – Wheat berries boast 40/44 essential nutrients. When the wheat berries are ground into freshly milled flour, you retain those nutrients! Once you start using whole wheat flour in your baking, you will love the way it makes you feel! White flour or all purpose flour is void of all of these nutrients.
• Flavor – If you have never had bread made with whole grains, you have really never tasted “flour” before! It adds tremendous flavor that is nutty and hearty!
• Fiber – Most people admittedly don’t get enough fiber in their diets. Fresh milled flour has a good amount of fiber. Increased fiber in the diet lends to better digestive health and feeling fuller longer.

How do you mill your own flour?

To mill your own wheat berries, you will need a grain mill.

I use the Nutrimill Grain Mill. It makes quick work of milling wheat berries into a fine flour perfect for making this beginner fresh milled sourdough loaf!

If you are new on the sourdough journey, you will need to make a sourdough starter.

It’s easy and only takes about a week to get started!

What is the difference between active sourdough starter and sourdough discard?

Active starter is starter that has been fed within the last 24 hours and is bubbly with a pleasant yeasty smell.

Sourdough discard is starter that is hungry. It hasn’t been fed recently and will have a liquid on top with a strong acetone odor.

What you will need to make this easy fresh milled sourdough artisan loaf

• Whole Grain Flour – I use fresh milled hard white wheat. You can use hard red wheat as well.
• Sourdough Starter – Use active sourdough starter for this loaf.
• Water – For best results use filtered water.
• Salt – I use Redmond’s Real Salt. Any high quality sea salt will work fine.

For full ingredient amounts, see recipe card below.

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To mill my wheat berries, I use this grain mill.

To weigh out the ingredients, you will need a kitchen scale.

For the second rise, you will need a banneton basket.

For baking the bread, you can use either a Dutch oven or a Roasting pan with a lid.

How to make this whole wheat sourdough recipe

Mix the dough

In a large bowl, add the water and sourdough starter. Mix well.

Add the flour and salt. Mix until just combined.

Autolyse

Cover with plastic wrap or a damp towel and let the dough rest for 30 minutes to an hour.

Stretch and Folds

Now we will start a series of 4-6 sets of stretch and folds.

To perform a stretch and fold, simply lift up one side of the dough and fold it over the center of the dough.

Tip: To keep the bread dough from sticking to your fingers, put a little bit of water in a small bowl to dip your fingers in before working doing the stretch and folds.

Turn the bowl a quarter turn and repeat this process all the way around the bowl.

Cover the bowl and wait 30 minutes before doing another series of folds.

Aim to do this 4-6 times.

Bulk Fermentation

After the last stretch and fold. Cover the bowl and let rise on the counter.

This first rise is at room temperature and usually takes between 4-8 hours depending on the maturity of your starter.

Signs to look for is a domed and feels full of air when poked with the finger tip.

Shape the dough

Gently turn the dough onto a lightly floured work surface.

Much like a set of stretch and folds, lift up on each corner of the dough and fold it over itself all the way around.

Turn the dough over and drag against the surface in a circular motion to seal the seam and build surface tension.

Prepare your banneton basket by lining it with a linen towel or tea towel and generously dusting with flour.

You can use a round shape or an oval shape basket. The shaping is similar.

If you want more tips on shaping sourdough bread, click here!

Tip: Rice flour works great for this application.

Gently place the dough seam side up in the banneton basket and cover with plastic wrap. Stitch the seam carefully to ensure it is sealed.

Second Rise

Place the dough in the fridge to slowly rise for the second time.

This cold fermentation process gives depth of flavor and ensures the dough does not over proof on the counter.

You can let the dough ferment in the fridge overnight or up to 2-3 days before baking.

The longer it is in the fridge, the more sour the loaf will be.

Score the dough

The next morning, or when you are ready to bake the bread, preheat the oven to 450 degrees F with a Dutch oven or roasting pan inside the oven while it is preheating.

Once the oven is preheated, take the dough out of the fridge and turn onto a piece of parchment paper.

Using a sharp knife or a razor blade, slash across the top of the dough. You want this slash or slashes to be up to 1/2 inch deep.

This scoring allows for the dough to expand without blowing out the dough in the oven.

Bake the Bread

Gently take the Dutch oven or roasting pan out of the oven and take the lid off.

Lift the sheet of parchment paper and carefully lower into the pot.

Put the lid back on and bake covered for 20 minutes.

Remove the lid and continue baking 15 minutes or until deeply golden brown.

The internal temperature should be between 195-205 degrees F.

Allow the loaf to cool on a wire rack completely before slicing and storing.

Storage Tips

Store in a plastic bag on the counter for 3-4 days.

Freeze in freezer safe bag for up to 3 months.