Kneaded Sourdough Artisan Bread | Fresh Milled Flour
A simple kneaded sourdough bread recipe made with fresh milled flour with incredible flavor!

When making sourdough bread, you have 2 options to build gluten: Kneading and Stretch and Folding.
Both options work great and your method will depend on the time you have to put into this process.
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If you are new on your sourdough journey, you will need to make a Sourdough Starter
Why make Sourdough Bread?
Bread made with sourdough starter is fermented. This fermentation process breaks down some of the gluten in the flour and also breaks down phytic acid.
Some people find these to be harder to digest, therefore sourdough bread is easier to digest. The natural yeast of sourdough rises bread in a slower process making it more digestible for some people.
Keep in mind, sourdough is not recommended for those with CELIAC DISEASE.
What is Active Sourdough Starter?
Active starter is starter that has been fed within the last 24 hours or so and is bubbly with a pleasant smell.
This stage of sourdough starter is best suited for recipes that require a big rise like bread.
What is Sourdough Discard?
Sourdough starter discard is starter that has not been fed recently. It will have a liquid (hooch) on top and an acetone odor.
This stage of a starter is best for recipes that do no require a big rise.

Why use Fresh Milled Flour?
Fresh milled flour (whole grain flour) has the bran and germ intact.
These 2 parts contain the nutrients of the whole wheat berry.
All purpose flour or bread flour from the grocery store is mechanically sifted removing the bran and germ for longer shelf life.
Unfortunately, this sifting also removes all of the nutrition of the flour and the flavor.
If you want to mill your own flour, you will need a grain mill. I use the Nutrimill Impact Grain Mill to mill my wheat berries.
Whole wheat flour made with fresh flour has tremendous flavor! The health benefits are also well documented when consuming fresh milled flour over white flour.
This makes whole grains so much more desirable in baking especially sourdough.

To Knead or not to Knead
The burning question is whether to knead, do stretch and folds, or not knead at all.
My experience with fresh milled flour is that “no knead” doesn’t give the best results. It can be done, but kneading or stretches and folds will make a much better loaf of bread.
The big difference between kneading and stretch and folding is that you build the gluten more quickly by kneading.
Stretching and folding gives the same results as far as building gluten, howbeit at a slower pace.
Also, when you stretch and fold the dough, the crumb of the bread is a bit more airy than kneaded loaves.
In deciding which method works best for you, consider that kneading on the front end frees up your time on the back end of making this sourdough bread.
Stretch and folds are done in intervals of 15-30 minutes apart for 4-6 cycles.
I choose the kneaded method when I will need to be away from home during the bulk fermentation and choose the stretch and fold method when I will be home and have time to do them.

Ingredients you will need to make this kneaded sourdough bread
- Fresh Milled Flour – I generally use fresh milled hard white wheat in my sourdough bread. Hard red wheat works great, as well.
- Sourdough Starter – Use active sourdough starter or mature starter.
- Water – For best results, use filtered water.
- Salt – I use redmond’s real salt. Any sea salt will work fine.
For full ingredient amounts, see recipe card below
How to make Kneaded Sourdough Bread with Fresh Milled Flour
Mix the dough
In the bowl of a stand mixer with a dough hook attachment, add the water and sourdough starter. Pulse until mixed.
I used the Bosch Universal Mixer for this recipe.
Add the fresh milled flour and salt to the mixer.
Autolyse
Mix until just combined. Cover and let the dough rest for 30 minutes to an hour to soften the bran and germ of the flour.

Knead the dough
After the dough has soaked, knead the dough on speed 1-2 for 6-8 minutes or until it is stretchy and glossy.
Alternatively, you can mix this dough in a large mixing bowl, autolyse, and knead by hand for up to 10 minutes until glossy and stretchy.
Bulk Fermentation
Add the bread dough to a large bowl and cover with plastic wrap or a damp towel to rise for the bulk fermentation for 4-8 hours.
Properly fermented dough will feel airy and jiggly in the bowl. It will be rounded and you should see a few bubbles on the surface.

Shape the dough
Turn the dough onto a lightly floured surface. Gently press the dough out into a rectangle and roll up into a log.
Prepare a loaf pan by spraying with oil or lining with a piece of parchment paper.
I use the Lodge Loaf Pan for all of my sandwich loaves. In my opinion, they are the best bread pans available!
Second Rise (loaf pan method)
Add the dough to the loaf pan and cover with plastic wrap.
Place it in the fridge overnight or for up to 2-3 days before baking.
The loaf will continue to slowly rise and ferment in the fridge.
Second Rise (banneton basket method)
Place shaped dough seam side up in a banneton basket that has been generously flour. Rice flour works incredibly well to prevent sticking.
Cover and place in fridge.
Bake the Loaf (loaf pan method)
Preheat a granite ware roasting pan in the oven to 450 degrees F.
Alternatively, preheat the oven to 450 degrees F and bake the bread with another loaf pan on top of the bread dough during the first 20 minutes.
Slash the top of the dough with a sharp knife or razor.
Place in roasting pan or top the loaf pan with another loaf pan and put in preheated oven.
Bake with lid on for 20 minutes.
Remove the lid or the other loaf pan and bake for an additional 15 minutes until golden brown.
Let the bread cool on a cooling rack or wire rack completely before slicing.
Bake the Loaf (Dutch Oven Method)
Place the Dutch Oven in the oven and preheat to 450 degrees F.
Remove the loaf from the fridge and turn onto a sheet of parchment paper.
Slash top with a razor.
Gently remove the hot Dutch Oven from the oven and remove the lid.
Place the dough using the parchment paper edges to lift into the Dutch Oven.
Replace the lid and bake in preheated oven for 20 minutes.
Remove the lid and continue to bake for an additional 15 minutes until golden brown.

Storage
Store in a plastic bag or airtight container at room temperature for 3-4 days.
Freeze in freezer safe bag for up to 3 months.

Kneaded Sourdough Bread with Fresh Milled Flour
Equipment
- 1 8.5×5 Loaf pan
- 1 Stand Mixer
Ingredients
- 325 grams water
- 100 grams active sourdough starter
- 500 grams fresh milled flour I use hard white wheat
- 1 1/2 tsp salt
Instructions
- Add the water and sourdough starter to the bowl of a stand mixer. Pulse to combine.
- Add flour and salt. Mix until combined.
- Cover and let the dough rest for 30 minutes to 1 hour.
- After resting, knead the dough on speed 1-2 for 6-8 minutes or until stretchy and glossy.
- Place in a large bowl and cover with plastic wrap or a damp tea towel.
- Let rise or ferment for 4-8 hours or until airy and domed in the bowl.
- Turn the dough onto a lightly floured surface. Shape into a loaf or log shape.
- Place in a prepared loaf pan and cover with plastic wrap.
- Place in the fridge overnight or up to 2-3 days before baking.
- When ready to bake, preheat the oven to 450 degrees F with a granite ware roasting pan. (Alternatively, you can bake the loaf for the first 20 minutes with another loaf pan on top).
- Place the loaf in the preheated roasting pan or place a second loaf pan on top and bake covered for 20 minutes.
- Remove the lid or the second loaf pan and bake an additional 15 minutes until golden brown.
- Let cool completely on a cooling rack before slicing.
I used your recipe and the bread was delicious. Made an extra loaf for my family too !!!