Same Day Fresh-Milled Flour Sourdough Bread | 100% WHOLE GRAIN SOURDOUGH

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour is more nutritious, while all-purpose flour is often cheaper.

Mill wheat berries using a Mockmill 200 to get freshly milled flour.

Mix 315 g of water, 85 g of active sourdough starter, and 8 g of sea salt together with a spoon to disperse the starter.

Dump in the freshly milled flour and mix with a spoon until combined.

Cover the mixture and let it rest for 30 minutes to 1 hour.

Check the dough after resting; it should be more elastic and less sticky, but still sticky enough to hold together without dripping.

Perform the first set of stretch and folds to develop gluten, waiting 15-20 minutes between each set.

Shape the dough into a ball and cover it again, letting it rest for another 20-30 minutes before the next stretch and fold.

Repeat the stretch and fold process for 2-3 sets over the first 2-3 hours of bulk fermentation, depending on kitchen temperature.

After bulk fermentation, reshape the dough by folding it onto itself to create a tighter ball.

Let the dough rest for 15-20 minutes uncovered to dry out slightly.

Flip the dough onto a floured surface and stretch it into a rectangle for shaping.

Fold the top third over the short side, tuck the corners into the center, and fold the bottom third up, repeating as necessary.

Create surface tension by scooting the dough towards yourself a few times.

Transfer the dough into a lightly floured tea towel-lined banneton basket or a glass bowl.

Pinch the dough to create surface tension before the final proofing.

Cooking Techniques

Equipment Needed

Dietary

Allergens