The Easiest Beginner Fresh Milled Sourdough Loaf

a photo of beginner fresh milled sourdough bread sliced to show crumb

5 from 2 votes

The Easiest Beginner Fresh Milled Sourdough Loaf

Using freshly milled whole grains, this recipe creates a rustic, flavorful bread with a crisp crust and soft, airy interior.

Course Side Dish

Cuisine American

Keyword Beginner Sourdough, Easy Sourdough Recipe, Freshly Milled Flour, Sourdough, Sourdough Bread, Sourdough Recipe, Whole Grains

Prep Time 5

Cook Time 35

Servings slices

Calories 154.17kcal

Author Mary Rose

Equipment

Grain Mill
Banneton Basket
Dutch oven or roasting pan with a lid

Ingredients

350 grams water
100 grams sourdough starter active
500 grams fresh milled flour measure out 500 grams wheat berries
11 grams salt

Instructions

Mill the wheat berries.
In a large bowl, add the water and starter. Mix well.
Add the flour and salt. Mix just until combined.
Cover with plastic wrap and let the dough rest for 30 minutes to an hour.
Start a series of stretch and folds on the dough.
To do a stretch and fold, lift up on a corner of the dough and fold it over itself. Turn the bowl a quarter turn and continue this process all the way around the bowl.
Perform these every 30 minutes or so. Aim to do 4-6 sets.
After the last stretch and fold, cover the bowl and let rise for an additional 2-3 hours.
You will know the dough has fermented properly when it is domed and feels like it is full of air when poked with your finger tip.
Gently turn the dough onto a lightly floured surface.
Pull up on each corner and fold it back onto itself. Do this all the way around the dough.
Prepare a banneton basket by lining with a linen towel or tea towel and generously flouring.
Turn the dough over, seam side down, and drag the dough against the counter in a circular motion to seal the seam and build surface tension.
Place the dough in the basket SEAM SIDE UP. Gently stitch the seam to ensure it is sealed.
Cover and 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 Dutch oven or roasting pan with a lid in the oven while it preheats.
Once preheated, take the dough out of the fridge and turn onto a piece of parchment paper.
Using a sharp knife or razor blade, slash the top of the dough to about 1/2 inch deep.
Remove the baking vessel from the oven and take the lid off. Carefully lower the sheet of parchment paper into the Dutch oven or roasting pan.
Replace the lid and bake for 20 minutes.
Remove the lid and bake an additional 15 minutes until deeply golden brown.
Place on a cooling rack and let cool completely before slicing and storing.

Notes

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

Freeze in freezer bag for up to 3 months.

Nutrition