Kneaded Sourdough Bread with Fresh Milled Flour

5 from 1 vote

This is a kneaded sourdough loaf made with fresh milled flour. The kneading frees up time with this loaf and the fresh flour adds incredible flavor!

Course Side Dish

Cuisine American

Keyword Bread, Easy Bread Recipe, Easy Sourdough Recipe, Freshly Milled Flour, Sourdough, sourdough artisan bread, Sourdough Bread, Sourdough Starter

Prep Time 40

Cook Time 35

Servings slices

Calories 241.7kcal

Author Mary Rose

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.

Store in a plastic bag or airtight container for 3-4 days at room temperature.

Freeze in freezer safe bag for up to 3 months.