Milled Grain Sourdough Loaf
Sourdough bread made with freshly milled grains is a wholesome, flavorful experience. Milled grains not only bring a depth of flavor but also add nutritional value that you won't find in commercial flours.
Ingredients
- 475 grams freshly milled whole grain flour. Choose wheat, spelt, or rye for a nutty flavor. (4 cups spooned and leveled)
- 100 grams Active Sourdough Starter (1/2 cup, bubbly and ready to use)
- 325 grams Water (1 1/2 cups - adjust slightly for higher hydration needs)
- 10 grams Salt 2 tsp
Instructions
- Mixing the Dough: In a large mixing bowl, combine the freshly milled flour and water. Mix until no dry flour remains. Cover and let it rest for 30 minutes. This step, known as autolyse, allows the flour to hydrate and gluten to begin forming.
- Add the Starter and Salt: Add your active sourdough starter and salt to the hydrated dough. Mix thoroughly, using your hands or a dough whisk, until well incorporated.
- Bulk Fermentation: Cover the dough and let it ferment at room temperature for 4-6 hours. During this time, perform stretch-and-folds every 30 minutes for the first 2 hours. This helps develop strength and structure in the dough.
- Shaping the Dough: Once the dough has doubled in size, gently turn it out onto a floured surface. Shape it into a boule or batard, taking care not to deflate it. Place the shaped dough into a banneton or bowl lined with a floured cloth.
- Final Proof: Let the dough proof for 1-2 hours at room temperature, or refrigerate overnight for a slower fermentation and enhanced flavor.
- Scoring and Baking: Preheat your oven to 475° (245°C) with a Dutch oven inside. When ready, score the dough with a sharp knife or razor blade to allow controlled expansion during baking. Transfer the dough to the preheated Dutch oven, cover, and bake for 20 minutes. Remove the lid and bake for an additional 20-25 minutes until the crust is golden and crisp.