Rustic Freshly Milled Sourdough Bread
Bake rustic, nutrient-rich sourdough bread with freshly milled flour. Perfect for a nourishing, homemade breakfast or family table.
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Servings: 1 loaf
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Equipment
- 1 proofing basket
- 1 Large bowl
Ingredients
- 500 g freshly milled whole wheat or spelt flour
- 350 g water room temperature
- 100 g active sourdough starter fed and bubbly
- 10 g sea salt
- Optional: Handful of seeds sunflower, pumpkin, or flax
Instructions
- Autolyse: In a large bowl, mix flour and water until no dry spots remain. Cover and rest for 30–60 minutes.
- Mix Dough: Add sourdough starter and salt. Fold and knead gently until fully incorporated. Dough will feel hydrated and slightly sticky.
- Bulk Fermentation: Cover and let rise for 4–6 hours, performing a stretch-and-fold every 30–60 minutes during the first half. Dough should feel airy and puffy.
- Shape the Loaf: Turn onto a floured surface, shape into a round or oval, and place seam-side up in a floured proofing basket.
- Final Proof: Cover and proof 2–3 hours at room temperature, or refrigerate overnight for slower fermentation.
- Preheat Oven: Heat Dutch oven or baking stone to 475°F (245°C).
- Score and Bake: Transfer loaf carefully, score the top, cover, and bake 20 minutes. Remove lid and bake 20–25 more minutes until golden brown.
- Cool: Cool completely on a wire rack before slicing.
Notes
Use flour the same day for maximum flavor.
Adjust water if dough feels too dry or wet.
Slow fermentation develops flavor and digestibility.
Sprinkle flour on top for a rustic look before scoring.
This loaf has a nutty, slightly sweet flavor with a tender crumb and crisp crust. Perfect for slowing down in the kitchen and reconnecting with wholesome, homemade bread.
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