Recipe · Sourdough

Fresh Milled Sourdough Bread

Recipe by Eleen, Fresh Milled Breads Co.

A flavorful, naturally leavened sourdough made with 100% freshly milled hard wheat. A short warm fermentation protects the structure of the fresh-milled dough, while an overnight cold proof develops deeper flavor.

Prep time: 3 hours · Bake time: 40–45 minutes · Yields: 1 large loaf

Ingredients

Instructions

1. Finely mill the hard white and hard red wheat berries. Add flour to a large mixing bowl while it is fresh and warm.
2. Fermentolyse: In a separate smaller bowl combine vital wheat gluten, sourdough starter, optional honey or barley malt syrup, and 450 g of the water. Whisk until combined. Then add mixture to the bowl with flour. Knead by hand for 3–5 minutes until even combined. Cover and rest for 30–45 minutes.
3. Sprinkle the salt evenly over the top of the dough and gradually work in an additional 25–40 g water as needed. The dough should be soft and tacky but still have enough strength to hold its shape. Fresh-milled flour varies in absorption, so do not add all of the water unless the dough needs it.
4. Cover the dough and perform 4 sets of stretch-and-folds, approximately 30 minutes apart. The dough should become smoother, stronger, and more elastic with each set. The folding period is part of the bulk fermentation, so do not wait for the dough to double.
5. After the final fold, allow the dough to rest for 15–30 minutes, if needed. Look for some aeration and approximately 20–30% rise rather than a fully proofed dough. Gently pre-shape the dough and rest for 15 minutes. Shape into a boule or batard with good surface tension, then place seam-side up in a well-floured banneton.
6. Cover and immediately refrigerate for 10–12 hours. Fresh-milled dough can ferment quickly, so avoid allowing it to rise substantially at room temperature before refrigeration.
7. The next morning, place a Dutch oven in the oven and preheat to 550°F for 45–60 minutes. Keep the dough refrigerated while the oven preheats.
8. Remove the loaf directly from the refrigerator, turn it onto parchment, and score. Lower the oven temperature to 450°F and bake in the preheated Dutch oven for 25 minutes. Then lower the temperature to 400°F, uncover, and bake for another 15–20 minutes. Loosely tent with foil if needed to prevent the crust from becoming overly dry and hard. The loaf should be deeply browned and reach approximately 208–210°F internally.
9. Transfer to a wire rack and cool for at least 1–2 hours before slicing.

Baker's Notes

Fresh Milled Tip: Fresh-milled sourdough ferments more quickly than sourdough made with refined bread flour. Watch the dough rather than the clock. The goal with this recipe is a short warm fermentation followed by a long, slow overnight cold proof.

Optional Honey or Malt Syrup: The small amount of honey or barley malt syrup is not intended to make the bread sweet. It adds subtle flavor, encourages browning, and can give the fermentation a small boost. Honey produces a slightly sweeter, softer flavor, while barley malt syrup adds a deeper, more traditional bakery-style maltiness.