Mixed Fresh-Milled Flour Sourdough Sandwich Bread
Ingredients
- 370 g water warm filtered
- 300 g all-purpose or bread flour see notes
- 180 g freshly milled flour
- 80 g sourdough starter
- 10 g fine sea salt
- 10 g sugar optional
- Mixed seeds for rolling pumpkin, flax, sunflower, sesame
Method
- In a large bowl, combine the sourdough starter, water, both flours, salt, and sugar (if using). Stir with a spoon or your hands until no dry flour remains. Let the dough rest for about 30 minutes, so the flour can absorb the water fully.
- When the dough hydrates and becomes more elastic and manageable, lightly wet your hands (for less sticking). Pull one side of the dough gently upwards and fold it over the center. Turn the bowl a quarter turn and repeat all around. That completes one set.Cover the bowl and let the dough rest for about 30 minutes.Repeat this stretch-and-fold process two more times, waiting about 30 minutes between each set. Each time, the dough should become smoother, stronger, and more elastic.
- Let the dough rise until it roughly doubles in size. Bulk fermentation for this bread usually takes 4–6 hours from the start of mixing.
- Turn the dough onto a floured counter and form it gently into a loose ball or oval. Let it rest uncovered for 20–30 minutes.
- Stretch the dough into a rectangle and roll it from the short end, then roll again tightly to form a sandwich loaf. (Optionally, shape it as a round or oval for Dutch oven baking, adjusting bake times as needed.) Roll the shaped dough in your seed mix. If the seeds don’t stick, lightly spray the dough with water first.
- Place the dough seam-side down in a greased or parchment-lined loaf pan.For best results, cover and refrigerate overnight (8–12 hours).Alternatively, you can skip the fridge and let it rise at room temperature for 1–2 hours instead.
- Preheat the oven to 425°F (220°C). Place a second loaf pan upside down on top to trap steam. Bake covered for 40 minutes, then remove the top pan and bake uncovered for 10–15 minutes until golden and the internal temperature reaches 200–205°F (93–96°C).If the seeds brown too quickly, loosely cover the loaf with foil for the last 5–10 minutes.
- Let the loaf cool for at least 1 hour before slicing so the inside sets properly.
Notes
- MAY FAVORITE LOAF PANS: https://amzn.to/3JTgKcs
- More water is normal: Whole grains absorb more water, so the dough may feel sticky at first, but trust the process and only add additional flour if you're sure you need it.
- Shorter fermentation time: Doughs from fresh-milled flour rise faster, so keep an eye on it.
- Flour for shaping: Dust your counter well if dough sticks. There's no shame in using extra flour!
- Baking time: Whole grain loaves sometimes need extra minutes. Look for a deep golden crust, a hollow sound when tapped, or check that internal temp is 200–205°F (93–96°C).
Private Notes
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