Sourdough Recipe Whole Wheat Fresh Milled Flour
When is the last time you looked at the ingredient list on your white flour packages? That's what inspired me to learn how to mill my own flour and bake bread using sourdough and whole wheat freshly milled in my kitchen. Learn how and all its health benefits on mountainvalleyrefuge.com
Servings: 2 loaves
Equipment
- Mixing bowls
- Measuring scale
- Bench scraper
- Bread tins
Ingredients
To Feed Sourdough Starer
- 1 tbsp sourdough starter
- 1 cup flour
- 3/4 cup water
Bread Loaves
- 1000 ml Whole Wheat Flour freshly milled
- 400 ml Water room temperature
- 100 ml Sourdough Starter 75% hydration
- 10 ml Salt high quality makes a difference
Instructions
Feed Sourdough Starter
- Roughly 6-12 hours before you want to mix, scoop 1 tbsp of sourdough starter into a bowl
- Mix in 1 cup of flour and 3/4 cup of water
- Cover mixture and let it feed until it gets bubbly
Mix Dough/Fold
- Mill whole grains and have ready to mix.
- Measure flour and water into a bowl, mix and let it sit for 20-30 minutes to autolyse.
- Add sourdough starter and salt, then mix. Wait 5 minutes and mix again (it will be easier after a few minutes of waiting).
- Then leave the dough to ferment until its doubled in size (roughly 2-4 hours)
- During the fermentation time, apply 3-4 folds to the dough. Pull up on the side of the dough as high as you can without tearing the dough, then fold that piece over top of the dough. Do that all the way around the dough. This will help build the gluten structures and gas needed for the bread to rise in the final baking stage
Shape the Loaf
- When the dough has doubled, turn it out onto your counter slightly dusted with flour. The top will be on the bottom, and the bottom will now be the top
- Flatten the dough into a square format, then fold it according to the picture added to the recipe notes
- Add the rolled dough into a bread tin lined with parchment paper
- Cover with a tea towel and store in fridge for a few more hours to ferment (I do overnight)
Bake
- Preheat oven to 475 F
- Put bread into the oven to bake for 45 minutes
- After 45 minutes, remove from oven and from tins. Turn bread on their side to cool the bottoms well
Video
Notes
