fresh ground flour

Sourdough Bread With Fresh Milled Flour Made EASY! If I can do it, you can do it. It is ok to fail, as long as you try again!

Sourdough Bread Made With Fresh Milled Flour

TBSP Sourdough Starter (15-20 grams) (Active, healthy, and bubbly)

550 g Fresh Milled Hard White Wheat Flour – Divided

g sea salt (1&3/4tsp)

475 g room temperature filtered water – Divided (about 2 cups)

rice flour

I will try to explain this process in the best way possible. It may sound intimidating, but the process is not really as difficult as it may sound. I will put the volume and weight, but I HIGHLY suggest you use a scale and make this by weight! This recipe makes 1 Sourdough Bread Loaf

Note About Weight VS Volume Measuring

To make the leaven the night before, you use 1 TBSP of a hungry starter and mix it with 50g water(1/4cup) and 50g fresh milled hard white wheat flour (1/2cup). Mix to combine, and let sit covered at room temperature overnight.

MAKE THE LEAVEN THE NIGHT BEFORE

Firstly, pour 400g of room temperature filtered water into a medium bowl.

Then, add the leaven you made the night before. (the leaven should appear to lightly float if it is ready) Stir.

Next, add 500 g of fresh milled hard white wheat flour, mix until no dry flour is left. Cover and let sit for 30- 45 minutes. This is called the Autolyse.

In a separate small bowl, add 25g room temperature filtered water(1/8cup) and 10g of sea salt(1&amp;3/4 tsp), stir to start dissolving the salt.

Then, after it had a chance to absorb the water, now add the salt &amp; water mixture. and mix it in with your hands. You should see that the dough already is softer and not so shaggy. Cover, and let sit for 30-60 minutes. This is the beginning of the Bulk Ferment.

Pull &amp; fold dough in the bowl, turning the bowl a few times, Then cover.

Repeat this Pull &amp; Fold technique every 30-60 minutes until the dough rises about 20-30%. It should get bubbly, and stretchy over time. This phase should take about 4-6 hours.

The Next Morning

Then, take it to a clean flat work surface, start to shape the loaf. Use the cup &amp; turn technique to form a round shape.

Let the dough ball rest for 10-20 minutes. This is called the Bench Rest.

Repeat shaping 1-2 more times, until the dough ball forms good surface tension. You should notice the dough ball “remembers” better each time you shape it.

During this time, preheat oven to 480*F with Dutch Oven or a High Heat Proof Baking Vessel With Lid inside. (If you don&#39;t have one, never fear, check the notes for an alternative.)

Place dough on parchment paper, and coat dough ball with a little rice flour and score the loaf however you desire.

Place loaf in preheated Dutch oven with lid on.

Bake bread 20 minutes at the 480*F covered.

Then, decrease oven to 450*F, remove the lid, and continue baking 20-25 more minutes.

Check the temperature of the loaf, and bake until the internal temperature of the loaf reaches. 210*F

Let the loaf cool completely before slicing into it.

Shaping &amp; Baking The Loaf

https://www.youtube.com/watch?v=a7hM2Ti95Bc

Fresh Milled Flour Sourdough Bread Bowls | Easy Home Ground Wheat Recipe.
I am not a professional sourdough baker, but I do love to make delicious and healthy bread for my family. I mill my own flour and start from scratch, all while making it easy! I have a ton of tutorials on my channel, and so many recipes, tips, and tricks on my blog at: https://grainsinsmallplaces.net/

Printable Recipes:
Sourdough Bread Bowls: https://grainsinsmallplaces.net/sourdough-bread-bowls/
Potato Broccoli Cheese Soup: https://grainsinsmallplaces.net/potato-broccoli-cheese-soup/

My Facebook: https://www.facebook.com/profile.php?id=100086213155341

Links to Products I love and use all the time!
Grain mill Nutrimill: https://shareasale.com/r.cfm?b=1781623&u=3294405&m=44804&urllink=&afftrack=
Grain mill Amazon: https://amzn.to/3HvHQQZ
Bosch compact mixer: https://amzn.to/3n5Bn5S
Oven: https://amzn.to/3ac24Db
Grain storage bins: https://amzn.to/3pOp8MH
Hard White Wheat: https://amzn.to/3NRxLkF
Sourdough whole grain book: https://amzn.to/3egsBkt

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*This post contains affiliate links, which means I make a small commission at no extra cost to you! As an Amazon Associate I earn from qualifying purchases. But I will only suggest items I actually Love and Have Used!

Fresh Milled Flour Sourdough Bread Bowls | Easy Home Ground Wheat Recipe

This pumpernickel bread made with fresh milled flour has a deep, rich flavor and color thanks to the cocoa powder, molasses, and coffee. It is great with sweet or savory toppings and a favorite for a homemade reuben sandwich.

Pumpernickel Bread Made With Fresh Milled Flour

fresh milled hard white wheat flour

fresh milled rye flour ((approx. (2 1/3 cups flour))

tbsp unsweetened cocoa powder

water ((1 cup) See note below)

coffee ((1 cup) See note below)

molasses ((1/2 cups))

olive

ground caraway seeds (See note below)

instant yeast ((1 1/2 Tbsp)(I use SAF brand))

salt

Add all of your ingredients, EXCEPT Yeast and Salt to your mixing bowl. Mix until combined and no dry flour is left. Cover and Let mixture rest for 20 minutes up to 1 hour. This is the Autolyse and will hydrate your flour and create a softer loaf.

Next add in your instant yeast and salt and knead for 6-8 minutes, or until windowpane is reached. This will vary with mixers.

Move dough to a lightly oiled bowl and cover with plastic wrap or a damp towel and let rise 45 minutes- 1 hour or until doubled in size.

Punch your dough down, divide, and shape loaves. One batch will give you approximately 3-1lb. loaves. Place in oiled or parchment lined loaf pans, cover, and let rise until doubled. (about 45min-1 hour.) I like to preheat my oven the last 15-20 minutes of the 2nd rise.

Bake at 375℉ for 30 minutes. If using a thermometer the internal temperature should be 190℉.

Let rest in loaf pan for 2-3 minutes and then remove from pan to a cooling rack. Slice when cool and enjoy!

Sooooo good!  It’s St Patrick’s Day and I needed some yummy pumpernickel for Rubens.  This recipe is so delicious!  I added 2 tablespoons of caraway seeds in error but it was fantastic anyway!  Thanks for sharing!

Oh my, oh my! So awesome! Made it last night, let it rise in the fridge and baked this AM. I made a loaf and a free standing loaf in a round roasting pan. 
I would give this 10 stars if I could. 
So, so good! Thank you!

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