Fresh Milled Flour Sourdough Bread Recipe: Making bread by hand is an ancient art. There is something really magical about the process when it begins with freshly milled flour. If you love to bake and are looking for a baking project that will give you not only a healthier loaf of bread but a more flavorful one, make this fresh-milled flour sourdough bread recipe. The distinctive flavours of the fresh ground flour with sourdough are so tangy that it will take your bread-making game to a whole new level.
Freshly milled flour has a depth of flavour and nutrition that is virtually impossible to replicate with store-bought flour. You can further experiment by adding more or less water to the dough, which will change the texture and flavour of this bread in a very pleasant way. This sourdough bread recipe will take you through -step by step- on how to make your own fresh milled flour sourdough bread Recipe, the way traditional wheat farmers would have been using it, and natural fermentation was used to give the bread its sour taste.
Whether you are a pro in baking or have just started, this fresh-milled flour sourdough bread is an easy and rewarding recipe. With patience and the right methods, you’ll soon be tucking into a loaf of bread that simply tastes amazing and is also full of nutrients, with nothing added unnecessarily. Let’s get started now and learn about what freshly milled flour can do for your baking with homemade sourdough.
- Why Choose Fresh Milled Flour for Your Sourdough?
- Ingredients You’ll Need for Fresh Milled Flour Sourdough Bread Recipe
- How to Mill Your Own Flour for Sourdough Bread
- Preparing the Sourdough Starter for Fresh Milled Flour Bread
- Mixing and Kneading the Dough for Sourdough Bread
- Fermentation and Proofing – The Magic of Sourdough
- Baking Fresh Milled Flour Sourdough Bread Recipe
- Troubleshooting Tips for Fresh Milled Flour Sourdough
- Share Your Twist!
Why Choose Fresh Milled Flour for Your Sourdough?
Freshly milled flour makes an exceptionally good sourdough loaf. Unlike all-purpose or ultra-fine flour, freshly milled flour contains all of the grain’s nutritious bran and germ, maintaining a natural flavour profile. That also means your bread will not only taste better, but it will be more nutritious and higher in fibre, vitamins and minerals. Then the freshness of the flour imparts a sharper, more natural taste to the bread, and this is what makes it great to be used with any sourdough recipe.
Ingredients You’ll Need for Fresh Milled Flour Sourdough Bread Recipe
To make the perfect sourdough with fresh milled flour, you’ll need a few key ingredients. These include:
Optional Add-ins: Seeds, herbs, or dried fruits to add variety and texture.
Fresh Milled Flour: Whole wheat, spelt, or rye are great choices for milling at home.
Sourdough Starter: A healthy starter is essential to ferment the dough naturally.
Water: Preferably filtered to avoid any unwanted minerals.
Salt: To enhance the flavor and control fermentation.
How to Mill Your Own Flour for Sourdough Bread
If you want the most flavorful sourdough bread possible, milling your own flour is a crucial step. All you need is a grain mill or a grain mill attachment for your stand mixer. Just choose your grain, mill it fresh right before baking. – Freshly milled flour tastes stronger, and the crumb of your sourdough has a smoother bite. This one step will help elevate your bread over any store-bought version and add a bit of homemade authenticity to your loaves.
Preparing the Sourdough Starter for Fresh Milled Flour Bread
This bread has sourdough starter at its heart. To make it, combine fresh flour with water and ferment it over a few days. The wild yeast and bacteria in the environment around you will raise and flavour your dough with their typical sour profile. The more sourdough starter is allowed to ferment, the more complex and tangy the flavour will be in your bread. Make sure your starter is bubbly and alive before you add it in; otherwise, your dough may not be the best possible.
Mixing and Kneading the Dough for Sourdough Bread
After your sourdough starter is good to go, it’s time to mix your dough. Mix the whole grain flour with the starter, water and salt. Stir everything together into a shaggy dough, then turn the dough out and knead it gently to develop the gluten. This step is crucial for achieving the chewy, hole-y crumb. Using fresh milled flour, you will find it handles differently from regular bread, and its result needs a little more patience when working into a dough, though show the patience, and it is all worth it.
Fermentation and Proofing – The Magic of Sourdough
And after kneading, allow your dough to rise on the slow side for a few hours or overnight. This fermentation is what makes sourdough bread tangy. The dough ferments a little bit slower with freshly milled flour, and much more complex flavours are generated. After the dough has doubled in size, you give it a second proof (rest and rise). This is important for producing a light and airy loaf that develops deep flavour.
Shaping and Scoring the Dough
When the dough has finished proofing, you’ll want to shape it into a round or oval loaf. Punch down dough; turn onto a floured surface. Score the top of the loaf with a sharp knife or razor blade after shaping. This allows the dough to bake with limited spring in a controlled manner, charring the edges just right and forming an attractive pattern on top of the crust. Correct scoring allows your bread to bake evenly without bursting how it wants.
Baking Fresh Milled Flour Sourdough Bread Recipe
Preheat your oven and use a baking stone or Dutch oven if you have one to generate the professional crust. After preheating your freshly milled flour sourdough with a crispy crust bread at high temperature, bring the temperature down so as to properly eat through. And, if you will just close your eyes and imagine it for a moment, the crust on these babies is golden brown, engulfing the soft dough inside. Do make sure to let the bread cool before cutting – it will be easier, and the flavours need time to settle.
Troubleshooting Tips for Fresh Milled Flour Sourdough
Bread making with freshly milled flour can be a little challenging. If your dough is heavy and thick, it may need additional hydration. And if it fails to rise as you hope, make sure your sourdough starter is active and bubbly. The more you bake with fresh milled flour, the more you are able to understand how to work with it successfully and then replicate your excellent results.
Fresh Milled Flour Sourdough Bread Recipe
Equipment
- Grain Mill (for milling the flour) or mill attachment for a stand mixer
- Large mixing bowl
- Dough Scraper
- Proofing Basket (optional)
- Sharp Knife or Razor Blade (for scoring)
- Dutch Oven or Baking Stone (for baking)
- Kitchen Scale (optional, but recommended for precise measurements)
Ingredients
- Fresh Milled Flour: Choose whole wheat spelt, or rye for a unique flavor.
- Sourdough Starter: Use a well-fed bubbly starter (see instructions for making one).
- Water: Preferably filtered at room temperature.
- Salt: 1.5 teaspoons to taste.
- Optional Add-ins: Seeds nuts, or dried fruits (for added texture and flavor).
Instructions
- Make the Starter: Mix equal parts fresh milled flour and water. Let it sit for 12-24 hours until bubbly.
- Make the Dough: Combine 500g flour, 300ml water, 150g starter, and 1.5 tsp salt. Mix until dough forms.
- Knead: Knead the dough for 8-10 minutes until smooth.
- Let It Rise: Cover the dough and let it rise for 4-6 hours, or overnight in the fridge.
- Shape the Dough: Punch down and shape the dough into a loaf.
- Second Rise: Let the shaped dough rise for 2-4 hours.
- Preheat Oven: Heat your oven to 475°F (245°C).
- Bake: Score the dough and bake for 20 minutes with the lid on, then for another 25-30 minutes uncovered.
- Cool and Slice: Let the bread cool before slicing.
Notes
- Milling the Flour: Milling your own flour will give your bread a unique flavor and texture. If you don’t have a grain mill, you can use high-quality whole grain flour from the store.
- Starter Health: Make sure your sourdough starter is bubbly and active before you begin. A healthy starter is key to a successful loaf.
- Baking Temperature: The high temperature in the beginning creates a crispy crust. If you’re using a baking stone, make sure it’s thoroughly heated before placing the dough on it.
- Hydration: Fresh milled flour tends to absorb more water than refined flour, so adjust the hydration levels as needed for your dough.
- Fermentation Time: The longer you ferment the dough, the tangier the bread will be. Adjust the fermentation time based on your preferred taste.
Share Your Twist!
Making sourdough with fresh milled flour is just the beginning! Here are a few ideas to customize your loaf:
- Add Seeds: Incorporate sunflower, pumpkin, or chia seeds for a nutty crunch.
- Herb Infusion: Mix in dried herbs like rosemary or thyme for a fragrant twist.
- Sweet Touch: Add a handful of dried fruits like cranberries or raisins to balance the tangy sourdough flavor.
- Grain Variety: Experiment with different grains like spelt, rye, or barley for a new flavor profile.
- Extra Tang: Let your dough ferment for a longer time for an extra sour bite.
Feel free to experiment with these ideas and make the recipe your own! What’s your twist on this fresh milled flour sourdough?
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Frequently Asked Questions (FAQs)
What is Fresh Milled Flour Sourdough Bread?
Fresh Milled Flour Sourdough Bread is a naturally fermented bread made using freshly milled flour, creating a rustic texture and rich flavor.
Can I use regular flour instead of freshly milled flour?
While you can use regular flour, using freshly milled flour enhances the flavor and texture of your sourdough, providing a more wholesome result.
How long does it take to make Fresh Milled Flour Sourdough Bread?
The process typically takes 24-48 hours, including fermentation and baking time. Patience is key for the best results!
Can I store Fresh Milled Flour Sourdough Bread?
Yes! Store it in a breadbox or wrapped in a cloth at room temperature for up to 3 days. For longer storage, freeze the bread for up to 1 month.
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