Fresh Milled Flour Sourdough Recipe

Imagine biting into a loaf of sourdough, where the rich, nutty flavor dances on your palate, and the crust crackles with each bite. This isn’t just any sourdough; it's crafted from freshly milled flour, which elevates the bread to a whole new level of flavor and nutrition. In this guide, we’ll dive deep into the world of sourdough, using freshly milled flour, and reveal the secrets to mastering this artisanal craft.
Why Freshly Milled Flour? Freshly milled flour retains more nutrients and flavor than its store-bought counterparts. The milling process releases essential oils and enzymes that enhance fermentation, giving your sourdough a unique taste and a healthier profile.
The Sourdough Starter:

1. Ingredients:

   • 100g whole wheat flour
   • 100g water (room temperature)
   • A pinch of salt (optional)

2. Instructions:

   • Mix the flour and water in a glass jar until there are no dry bits.
   • Cover loosely and let it sit at room temperature (ideally around 75°F/24°C) for 24 hours.
   • Each day, feed the starter with 100g of flour and 100g of water. After 5-7 days, it should be bubbly and have a pleasant sour smell.
   • Tip: Always keep a portion of your starter for future baking.

Dough Preparation:

1. Ingredients:

   • 500g freshly milled flour (mix of whole wheat and white flour)
   • 350g water (room temperature)
   • 150g active sourdough starter
   • 10g salt

2. Instructions:

   • In a large bowl, combine the flour and water. Mix until no dry flour remains. Let it rest for 30 minutes (this process is called autolyse).
   • After resting, add the sourdough starter and salt. Mix thoroughly until fully incorporated.
   • Bulk Fermentation: Cover the bowl with a damp cloth and let the dough rise for about 4-5 hours at room temperature, performing stretch and folds every 30 minutes during the first 2 hours.

Shaping the Dough:

1. After bulk fermentation, lightly flour your work surface.
2. Turn the dough out onto the surface and shape it gently into a round loaf.
3. Let it rest for 30 minutes, then shape again into a tight ball.
4. Place the dough seam-side up in a well-floured banneton or bowl lined with a floured cloth.

Final Proofing:

• Cover and let it proof for 2-4 hours at room temperature, or overnight in the fridge for a more complex flavor.

Baking the Bread:

1. Preheat your oven to 450°F (230°C) with a Dutch oven inside for about 30 minutes.
2. Carefully remove the hot Dutch oven. Gently flip your dough onto a piece of parchment paper, score the top with a sharp blade, and place it in the pot.
3. Cover and bake for 30 minutes. After that, uncover and bake for an additional 15-20 minutes until golden brown.

Cooling and Enjoying:

• Let your bread cool on a wire rack for at least an hour before slicing. This allows the crumb to set properly. Enjoy your freshly baked sourdough with butter, cheese, or simply on its own!

Troubleshooting Common Issues:

• Dense Bread: Could indicate under-proofing or insufficient fermentation. Ensure your starter is active and give it enough time to rise.
• Flat Loaf: Often a result of too much water or not enough gluten development. Adjust your hydration levels and knead thoroughly.

Conclusion: Baking sourdough with freshly milled flour is an art that requires patience and practice, but the results are immensely rewarding. With this recipe and your newly acquired skills, you’ll not only make delicious bread but also enjoy the entire process of creating something beautiful and nourishing.