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Sourdough Bread with Fresh Milled Flour

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Prep Time 1 day
Cook Time 46 minutes
Bulk Fermenting and Cold Fermenting 1 day 5 hours
Total Time 2 days 5 hours 46 minutes
Servings: 2 loaves
Ingredients Method

Ingredients
  

  • 500 grams mix of hard red and hard white wheat
  • 400 grams water
  • 115 grams ripe sourdough starter
  • 10 grams salt
  • 3 grams diastatic malt powder optional

Method
 

Grind, Sift, and Autolyse
  1. Feed your sourdough starter so that it will be at peak when ready to use.
  2. Grind your wheat berries at a fine setting. Use about 310 grams of hard red and 310 grams of hard white as you will be sifting some of the bran out.
  3. Use a fine sifter and sift flour until you have 200 grams. Then use a coarser sift and sift flour until you have a total of 500 grams. You will have 200 grams of finely sifted (high extraction) flour and 300 grams of coarse flour.
  4. Mix in the diastatic malt powder if using.
  5. Add the water, mix, and then let sit (autolyse) for 30 minutes to an hour.
Stretch and folds
  1. After the dough has sat for an hour add the starter and salt. Perform stretch and folds to incorporate everything together. This counts as your first set of stretch and folds.
  2. Complete three more sets of stretch and folds spaced 15 minutes apart. Then complete two sets of stretch and folds spaced 30 minutes apart.
Bulk Fermentation
  1. Allow dough to bulk ferment at 79° for 3-4 hours. You are looking for a 30% rise. It is more important to pay attention to the rise, not the clock.
Preshape
  1. Put the dough on the counter and split into two smaller loaves, or keep as one.
  2. Gently form into a lose sphere. Place a tea towel over the dough balls and allow to rest for 10-30 minutes.
Shape
  1. After 30 minutes flip one dough ball seam side up. Fold gently stretch into a lose rectangle.
  2. Fold the top down to the center of the dough and press the seam closed.
  3. Fold the top up and press the seam closed.
  4. Starting at the right or left roll the dough into a ball. After it has been rolled gently move it along the counter to increase tension on the top.
Cold Fermentation
  1. After both doughs have been shaped put them seam side up in a bowl or banneton that has been lined with a cloth and sprinkled with flour.
  2. Pinch closed seam if necessary.
  3. Place in a plastic bag and place in fridge overnight.
Baking Day
  1. Place Dutch oven in oven and preheat for one hour at 500℉.
  2. After one hour take one loaf out of the fridge and flip it onto a piece of parchment paper.
  3. If scoring a pattern spray with water and sprinkle with rice flour.
  4. Create your pattern and the expansion score.
  5. Take Dutch oven out, place sourdough in, put lid back on, and place in oven. Reduce heat to 450℉ and bake for 35 minutes.
  6. Take the lid off (keep it in the oven if you are baking another loaf), reduce heat to 425℉ and bake for another 15 minutes.
  7. After it is done baking remove from oven and let cool 1-2 hours before slicing.