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This is a full loaf of sourdough french bread made with fresh milled flour on a cooling rack with a red and white towel beside it.
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Sourdough French Bread made with Fresh Milled Flour

With it's crunchy, golden brown crust and soft, chewy interior, this sourdough french bread made with fresh milled flour is the perfect bread for sandwiches and garlic toast alike!
Course Bread
Cuisine American, French
Keyword #FreshMilled, #freshmilledflour, #whole grain recipe, Easy Sourdough Recipe, French Bread, Sourdough, Sourdough Bread, Sourdough French Bread
Prep Time 30 minutes
Cook Time 25 minutes
Bulk Fermentation 8 hours
Total Time 8 hours 55 minutes
Servings 12 slices
Calories 87kcal
Author Mary Rose

Ingredients

  • 3/4 cup Water (167 grams)
  • 1/2 cup Sourdough Starter (140 grams)
  • 1 tbsp Olive Oil (8 grams)
  • 2 cups Fresh Milled Flour (276 grams)
  • 1 tsp Salt (4 grams)

Instructions

  • In a large bowl add the water, starter, and oil. Mix well until the liquid is cloudy.
  • Add the flour and salt and mix until combined into a shaggy dough and no dry flour bits are remaining.
  • Cover with plastic wrap or a damp tea towel and let the dough rest for 30 minutes.
  • After the dough has rested, perform 5-6 sets of stretch and folds.
  • To perform a set of stretch and folds, lift up on one corner of the dough and fold it over onto the center of the dough.
  • Turn the bowl a quarter turn each time and continue all the way around the bowl. Cover the bowl in between every stretch and fold.
  • Perform these sets every 15-30 minutes.
  • After the last set of stretch and folds, cover and let the dough rise for 3-5 hours.
  • You will know the dough has properly risen when it is noticeably airy and puffy with a domed appearance.
  • Carefully turn the dough onto a lightly floured surface and roll the dough out into a log shape that is roughly 11x3 inches.
  • Place the log on a parchment lined baking sheet and cover with plastic wrap or a damp kitchen towel and let rise for an additional 1-2 hours.
  • Preheat the oven to 400 degrees F.
  • Place the loaf on the baking sheet in the preheated oven and place an oven safe pot or pan on the bottom rack and put several ice cubes in it.
  • Quickly close the oven door and bake the loaf for 25-28 minutes until deeply golden brown.
  • Let cool completely on a wire rack before slicing.

Notes

Store cooled loaf in a bread bag or airtight container on the counter for 3-4 days.
Freeze in a freezer safe bag for up to 3 months.

Nutrition

Serving: 1slice | Calories: 87kcal | Carbohydrates: 15.3g | Protein: 2.7g | Fat: 1.9g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1.3g | Sodium: 163mg | Potassium: 74mg | Fiber: 2.1g | Sugar: 0.2g | Calcium: 5mg | Iron: 0.7mg