Fresh-Milled Same-Day Sourdough Bread

Step 1: In a large bowl, mix the water, starter, and salt until the starter loosens. Add the flour and stir with a spoon, dough whisk, or wet hands until no dry flour remains. The dough will look very soft and loose (Image 1), this is normal. I usually just use a regular spoon. Cover the bowl with a damp towel or plastic cover.

Step 2: Let the dough rest for 30–60 minutes (Image 2). This helps the flour hydrate and the gluten relax. If the dough still feels tight afterward, work in 5–15 g more water with your hands. The dough should be wet and loose, but not so thin that it drips through your fingers.

Step 3: Do 3 sets of stretch-and-folds (Image 3), about 20 minutes apart. Lift the dough 4–6 times per set, stopping when you feel resistance. Keep the bowl covered between sets.

Step 4: Let the dough rise at warm room temperature (23–25°C / 73–77°F) until it grows about 30–50% in volume and small bubbles form around the edges (Image 4).

Since the freshly milled flour is whole wheat, it won't stretch as much as store-bough flours do, so don't expect it to double in volume. Look for a 40%-60% rise.

Step 5: This rise (Image 5) usually takes 6–7 hours, or around 5 hours in a warm spot. Cooler rooms can take up to 10 hours. The timing starts from the moment the starter was mixed into the dough.

Step 6: Generously flour your counter. Turn the dough out upside down (Image 6) and gently shape it into a loose ball. Pull the dough toward yourself to build a bit of surface tension. Let it rest uncovered for 15–20 minutes so a thin skin can form.

Step 7: Flip the dough over using a bench scraper. Stretch it into a rough rectangle. Fold the top third down (Image 7), then bring the corners toward the center (“stitching”). Fold the bottom third up, flip seam-side down, and gently tighten the shape by dragging it toward yourself.

Step 8: Place the dough seam-side up in a floured banneton or a bowl lined with a floured tea towel. Pinch any open seams. Cover and proof for 1–2 hours (Image 8), until slightly puffy. This won’t be a big rise. If you're short on time, you can skip this proof, your loaf will still turn out well. (See notes for the cold-proof option.)

Step 9: Preheat your Dutch oven to 240°C / 465°F. Invert the loaf onto parchment or a bread mat. Dust with flour if you want a clean scoring pattern. Score the top—use a deep square with shallow decorative cuts if you like.

Bake covered for 35 minutes at 240°C / 465°F. Uncover, lower the heat to 230°C / 445°F, and bake another 10–15 minutes until the crust is deep golden (Image 9). The internal temperature should be 96–99°C / 205–210°F.

Step 10:  Cool fully before slicing (Image 10).