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KeepItSimpleAnnaSue

Simple Sourdough Bread with Fresh Milled Flour and Bread Flour

This recipe only requires 20 minutes of hands on time, uses simple ingredients, and combines the delicious texture and nutrients from freshly milled flour with the classic taste and texture of bread flour.
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Prep Time 20 minutes
Resting Time 12 hours
Course: Appetizer, Side Dish, Snack
Ingredients Equipment Method

Ingredients
  

  • 300 g. freshly milled soft white wheat
  • 200 g. bread flour
  • 315-340 g. water
  • 100 g. active sourdough starter
  • 10 g. sea salt

Equipment

  • grain mill

Method
 

  1. Feed your starter the day or evening before you plan on making bread.
  2. In a mixing bowl, combine the 100 g. of active starter with 315 g. of water or up to 340 g of water.
    300 g. freshly milled soft white wheat, 200 g. bread flour, 315-340 g. water, 100 g. active sourdough starter, 10 g. sea salt
  3. Add in 10 g. of sea salt, 200 g. of bread flour, and 300 g. of freshly milled soft white wheat.
  4. Mix everything together until there is no dry flour left and a shaggy dough is formed.
  5. Cover the dough and let it rest on the counter for 30 minutes.
Stretch & Folds
  1. After the 30 minutes is up, wet your hands to prevent sticking and lift one section of the dough, stretch it up and shake it without tearing it, and fold it over the top of the dough.
  2. Repeat the process of stretching it and folding it 6-8 times.
  3. Cover the dough and let it rest another 30 minutes.
  4. 'Repeat 6-8 stretch and folds again.
  5. Cover the dough and let it sit on the counter for 5 hours.
Shaping the Dough
  1. Sprinkle flour on the dough, then gently dump the dough onto the counter. Fold the dough from the right to the left, then the left to the right, and then from the bottom, just like you would a diaper. I know...lol.
  2. Flip the whole dough ball over so the smooth side is up and the seem is underneath.
  3. Begin rounding it into a ball by pulling it towards you and then turning it. Do this about 3-4 times.
  4. Sprinkle the banneton with flour, flip the dough into the banneton with the seam up, cover it with a saran or a covering that wont let the dough stick to it.
  5. Refrigerate anywhere from 12-36 hours.
Baking the Simple Sourdough Bread
  1. Preheat your oven to 450° with the cast-iron or Dutch oven inside while it's preheating.
  2. Take the dough from the fridge, and flip it onto onto high-temp parchment paper so the smooth side is facing up.
  3. Dust the top with a bit of flour.
  4. Score the dough.
  5. Bake covered for 28 minutes and then uncovered for 3-5 minutes.
  6. Let it cool on a wire rack, slice, and enjoy!