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Artisan whole grain bread made with fresh milled flour. Perfect for healthy baking and nutritious recipes.

Basic Fresh Milled Sourdough Bread Recipe

Author: Lovely Toleza
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Prep 16 minutes
Cook 50 minutes
Total Fermentation & Rise Time: 1 day 6 hours
Total 1 day 7 hours 6 minutes
If you’ve been wanting to bake nourishing bread at home, this basic fresh milled sourdough bread is a perfect place to start. It’s made with freshly milled hard white wheat, has a soft, hearty crumb, and a beautiful crust. This is the kind of bread that can easily becomes part of your weekly rhythm!
Servings 1 loaf
Course bread, Breakfast
Cuisine Western

Ingredients

  • 500 g fresh milled hard white wheat flour
  • 350 g water warm
  • 150 g active sourdough starter fresh milled or all purpose
  • 10 g salt

Method

  1. In a large bowl, mix the flour and water until no dry spots remain (about 3 minutes). I find it easiest to “squeeze” the dough between my fingers a few times. The dough will feel fairly dry at this stage. Cover and let rest for 30 minutes.
  2. Add the sourdough starter and salt. Knead until fully incorporated into the dough (about 3 minutes).
  3. Over the next 2 hours, perform about 3 sets of stretch and folds, spaced roughly 30 minutes apart.
  4. After the final set, let the dough continue fermenting at room temperature until it looks noticeably puffed and taller. Total room-temperature fermentation time is about 4–6 hours, depending on your kitchen and starter strength. Start counting the bulk fermentation from the moment you add the starter to the dough.
  5. Shape the dough into a rough rectangle (it’s okay if it’s uneven), roll it up, turn it sideways, and roll it up again. Then shape it into a boule or batard (oval or ball shape, depending on your proofing basket). Place it seam-side up in a floured proofing basket and pinch the seam to seal.
    Second rise (choose one):
    - Room temperature: let rise 2–3 hours until slightly expanded.
    - Refrigerator: cover and cold-ferment 8–24 hours.
  6. Preheat the oven with a Dutch oven inside to 270°C (520°F). Lower the temperature to 240°C (465°F), transfer the dough into the hot pot, cover, and bake for 25 minutes.
  7. Remove the lid, lower the temperature to 200°C (390°F), and bake uncovered for another 25 minutes.
  8. Remove from the oven and let cool completely before slicing.

Nutrition

Serving1g

Notes

  • Don’t stress too much about the timing of stretch and folds. Three sets can be done anytime during the first 2 hours of the first rise, as long as they’re at least 15 minutes apart so the dough can relax.
  • Be gentle during stretch and folds. Avoid tearing the dough, even if that means you don’t stretch it very far.

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