Fresh-Milled Flour sourdough bread
Fresh-milled Flour sourdough artisan loaf! Has a crunchy outside and an airy inside.
Equipment
- 1 Dutch oven Unless choosing to open-bake
- 1 large bowl
- towel or bowl cover
- kitchen scale
Ingredients
- 500 grams Fresh-milled flour I used ½ hard white and ½ Hard red wheat
- 450 grams Non-chlorinated, room temp. water
- 12 grams salt about 2 tsp.
- 115 grams sourdough starter ½ cup
Instructions
- First, make sure your starter is active and has been fed between 8 and 12 hours.
- Mill your flour. I milled ½hard white wheat and ½ hard red wheat.500 grams Fresh-milled flour
- In a large bowl, combine the water and starter.450 grams Non-chlorinated, room temp. water, 115 grams sourdough starter
- Next, add the flour and salt, and mix until a shaggy dough forms. Cover and set aside for 30 minutes.12 grams salt, 500 grams Fresh-milled flour
- After 30 minutes, you can start the first round of stretch-and-folds. Stretch your dough as far as it can without ripping. Turn the bowl and stretch and fold all the way around. This will begin the process of forming those air bubbles you want. Cover and let rest for another 30 minutes.
- Repeat the stretch and folds 4 times every 30 minutes. Then 2 stretch and folds an hour apart. The more you perform the stretch and folds, the stretchier the dough should be.
- Once the stretch and folding process is done, Gently turn out your dough on a lightly floured surface.
- Gently flatten the dough into a rectangle. Fold both long ends into the middle and then roll up the dough using surface tension. Then fold both ends and form a round loaf shape. Creating surface tension.
- Place in a floured banneton, seam side up. "Stitch" the seam together, cover, and place in the fridge to proof for 3 hours.
- Ten minutes before the cold proof is done, preheat your oven to 480℉ with the Dutch oven inside.
- Once the oven is preheated, take your banneton out of the fridge and flip the dough onto parchment paper. Sprinkle the top of the loaf with flour and score however you like.
- With oven mitts, take the Dutch oven out of the oven and place your parchment-lined loaf inside. Place a few ice cubes on the outside of the parchment paper inside the Dutch oven. This helps create extra steam to have a better oven spring.
- Place the Dutch oven with the lid on and bake for 35 minutes.
- After 35 minutes, remove the lid from the Dutch oven and bake for 25 minutes.
- When your loaf has finished baking, place it on a cooling rack and allow it to cool for at least an hour before slicing. This is important so that your loaf is completely cooked and doesn't turn out gummy.
- Slice and enjoy!
If using the open bake method, preheat 2 rimmed baking sheets in the oven. Once preheated, Place your parchment-lined loaf on the top baking sheet. In the bottom baking sheet, pour water inside. Place a towel over the glass so that it won't shatter if water drips on it. Close the oven and bake 35 minutes with steam, then take the water pan out and bake at 450℉ for 25 minutes.
Notes
- You can store the bread for up to 3 days on the counter. You can store it in a paper bag, plastic bag, or an airtight container.
- You can store the bread in the freezer for up to 4 months. Just slice and place parchment in between each and store in a freezer-safe bag. That way it's easy to just take a slice and toast it whenever you're craving some sourdough bread!