fresh milled 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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#grainsinsmallplaces #freshmilledflour #breadbowl #sourdough #sourdoughbread #recipe #wholewheat #wholegrain 

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

Easy Extruded Pasta Dough with Fresh Milled Flour delivers fresh, flavorful pasta with minimal effort. Perfect for any extruder, this recipe combines fresh milled flour for a rich taste and smooth texture, ideal for homemade pasta.

Easy Extruded Pasta Dough with Fresh Milled Flour

500 g Fresh milled durum (or Kamut)

Egg (50 grams)

(1.5

Water

Start by milling your durum wheat to get 500g of fresh flour. Set up your Philips Pasta Maker Machine according to the manufacturer’s instructions. Choose your desired pasta shape attachment and attach it to the machine before starting the mixing process.

Mill flour

Add the fresh milled durum wheat flour and salt to the pasta maker. In a separate bowl, beat the egg and mix it with 140g of water. Gradually add the water mixture to the pasta maker as it kneads the dough. The dough should reach a consistency similar to sand. If the mixture looks more like dry flour, gradually add more water, a little at a time. Pause the machine and squeeze some dough in your hand; if it stays clumped together, you've reached the right consistency.

Once the ingredients are fully mixed and the dough has come together, the machine will beep to indicate it’s done mixing. Turn off the machine manually after it beeps. Let the dough rest in the machine for 20-30 minutes. This allows the flour to fully hydrate and the gluten to relax, making it easier to extrude.

Rest

After the resting period, turn the machine back on and allow it to go through the full mix and extrude cycle. Use a bench scraper or the included scraper that came with the machine to cut the pasta to your preferred length as it comes out.

Extrude pasta

Bring a large pot of salted water to a boil. Add the extruded pasta and cook for 2-4 minutes, or until al dente. Fresh pasta cooks much faster than dried pasta, so keep an eye on it.

Drain the pasta and serve it with your favorite sauce or simply toss it with some olive oil and freshly grated Parmesan cheese.

Cook

I have to share The BEST Pizza Dough Recipe Made With Fresh Milled Flour! This is the perfect pizza dough that has that chew to it, you know what I am talking about, right? It is flawlessly crispy on the bottom, but yet, still pliable, like New York! Just pick it up and fold it in half if you wish! Also, that pizza dough that makes that beautiful bubbly crust, those air filled pockets of deliciously goodness!

The BEST Pizza Dough - Made With Fresh Milled Flour

water (354 grams)

TBSP sugar

TBSP Light Extra Virgin Olive Oil

salt

flour

tsp Instant Yeast

Firstly, mill the flour

Warm the water to around 90*F.

Then, in a stand mixer, add warmed water, salt, sugar, olive oil, and flour. Mix until all incorporated.

Cover, and let sit for at least 15 minutes to allow the fresh milled flour to absorb the water.

Then, add the yeast, and mix to incorporate.

Once, incorporated, start the kneading process. (This can take 20 or 25 minutes sometimes with fresh milled flour.)

Knead until the dough reaches the window pane test.

Cover the dough, and let rise for 1 hour or until doubled.

Preheat oven to 480*F

Now, Divide the dough into 2 or 3 equal pieces. This should make about Three -12 inch pizzas or Two- 15 inch pizzas.

Then, tear off a large enough section of parchment paper for the pizza to fit on. And sprinkle with either rice flour, corn meal, or spray with baking spray. Just so the dough won&#39;t stick.

Put a little olive oil on a smooth surface, and flatten out each dough section until it is the desired size.

Place flattened dough onto the parchment paper, and add sauce &amp; toppings.

Then using a Pizza peel or a pan slide the pizza and the parchment paper into the preheated oven. Slide the pizza with the parchment paper right onto the oven rack, and pull the pan or peel back out.

Bake for about 8 minutes, then remove the parchment paper, and finish baking for about 8 more minutes directly on the oven rack.

Bake until cheese is browned &amp; bubbly.

Remove the pizza with the peel or pan, and allow to cool for a few minutes before cutting.

Option 1 - Make The Same Day

After the dough reaches the window pane test, spray dough &amp; Ziplock bags with a non stick oil.

Divide dough, and place in sprayed bags, and press out the air.

Place bags into the refrigerator for up to 3 days.

Then, when ready to make, Prepare the same way as above.

Option 2 - Refrigerate Dough &amp; bake in 1-3 days (My Favorite Option, because it softens the dough, and levels up the flavor)

After the dough reaches the window pane test, spray the dough &amp; freezer safe Ziplock bags with a non stick oil.

Divide dough and place in sprayed bags, and press out air.

Place bags into freezer for up to 3 months.

Then, when ready to make, pull the bags out of the fridge, and let defrost to room temperature. (probably will take about 2 to 3 hours.)

Prepare same as above.

Option 3 - Freeze Pizza Dough For Later Use

This recipe turned out great! I let the flour hydrate for an hour before adding the yeast. I let it sit on the warming element of my stove (on top of a towel so it wouldn’t get too hot) so that it would stay warm for the yeast. I kneaded it for about 15-20 mins taking breaks so that I wouldn’t over heat my kitchen aid mixer. It seemed to be getting close to pass the window pane but then went backwards? I didn’t want to overheat my mixer so I called it good and it turned out great regardless! I used hard red and kamut. Thanks for the recipe!

I’m new to milling my own flours and baking with them. I’m so excited to make this pizza dough. How big of pizzas does a batch make? We like square like in a cookie sheet type. Will this work in one or a stone size like this? How many would it make? Thank u for ur great recipe and explanation of how too. I’m so excited to make this pizza dough.

This is the best pizza dough recipe! I’ve been making tiny mini pizzas with this dough every Saturday night, and we swipe the whole tray! Thank you!

Thank you so much!! I will try all of these tricks 😊 the company I buy my berries from said the hard red wheat was great for pizza dough- I thought that was odd but figured I’d experiment with it! Hard white and kamut for sure on the next batch 😂

Thank you for your site I’m new to freshly milled flour and your recipes have been so helpful and easy to follow with getting started!! I tried this crust recipe with hard red wheat and while it did puff up nicely, the texture was more like bread and less like pizza crust (like crunchy and chewy in all the right ways) I’m confident it’s not your recipe but my ingredients/technique. Do you have any tips to get the crust a bit lighter, crispier, and chewier instead of dense/bread-y? I used a mockmill 200 on the finest setting and sifted the flour once.

This was my first go at using FMF and it came out great! I used semolina instead of kamut. Thanks!

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

The BEST Pizza Dough Recipe - Fresh Milled Flour
I show you how we make the BEST ever homemade pizza dough from scratch, we made three different pizzas! One was a new surprise flavor! Chick-fil-a macaroni and cheese pizza! It was delicious!!!

Printable Recipe: https://grainsinsmallplaces.net/pizza-dough-fresh-milled-flour/

My Cook Book: https://amzn.to/3O8ZL4p
Hardback: https://amzn.to/3Ck3v0b
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My Blog with other Recipes: https://grainsinsmallplaces.net/

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Learn More About Fresh Milled Flour - 101:
Fresh Milled Flour 101: https://youtu.be/r7Lcdfbgio4

Items I Use & Recommend:
Grain mill Nutrimill (Use Coupon Code: Grainy for $20 Off yours): https://www.nutrimill.com/GRAINSINSMALLPLACES
Bosch compact mixer: https://amzn.to/3n5Bn5S
Oven: https://amzn.to/3ac24Db
Grain storage bins: https://amzn.to/3pOp8MH
Pizza Peel: https://amzn.to/46Ivi58
Hard White Wheat: https://amzn.to/3NRxLkF
Kamut: https://amzn.to/3i2Odmk

Checkout Some Of My Other Recipe Videos:
Kolaches 2 ways : https://youtu.be/67wGmUtfamw
Window Pane Test: https://youtu.be/4T_ksQDphuw
Peppermint Chocolate Sourdough Cupcakes: https://youtu.be/2gKhzgpDVAw
Yeasty Dinner Rolls: https://youtu.be/4Km2ZwzHPfc
Whole Wheat Hawaiian Rolls: https://youtu.be/cCWsI_nWRmI
Sandwich Bread (Vegan): https://youtu.be/zfX-Qr5Q_X8
Sourdough Bread Bowls: https://youtube.com/shorts/H_enHlp27e4
Whole grain playlist: https://youtube.com/playlist?list=PLkwva_hGD58wmlAkUpyeYL90Yb2bTmR3D


#grainsinsmallplaces #freshmilledflour #pizzadoughrecipe #pizzafromscratch #pizzaathome #makebread365 #thebestpizzadough #wholewheatpizza 

*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!

The BEST Pizza Dough Recipe - Fresh Milled Flour

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))

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!

Learn how to make soft and fluffy Japanese milk bread using fresh milled flour. Step-by-step pictures for a perfectly soft loaf every time!

Super Soft Milk Bread Recipe with Fresh Milled Flour

Cup (113 grams) Hard White Wheat Berries

Cup (227 grams) Water, warm

Cups (585 grams) Hard White Wheat Berries

1⅞ Cups (428 grams) Milk, room temperature

Tablespoon (20 grams) Maple Syrup

(17 grams) Salt

Tablespoons (43 grams) Unsalted Butter, softened

(12 grams) Active Dry Yeast

In a small bowl, make the Tangzhong by...

In a small bowl, make the Tangzhong by combining warm water and flour, and whisk together with a fork. Microwave for 20 seconds, then whisk together again. Repeat 2 more times until you have a smooth, thick paste. I use the microwave because it's quick and fewer dishes, but you can make it in a saucepan*. 

Using a spatula, spread the paste on the...

Using a spatula, spread the paste on the bottom of your bowl of a stand mixer to cool for about 10 minutes.

To your cooled Tangzhong, add maple syrup and...

To your cooled Tangzhong, add maple syrup and milk and whisk together. A few small lumps may remain. Add fresh milled flour and salt, mixing into a shaggy dough. Cover and let rest for 30-60 minutes. 

Using the dough hook attachment on low speed,...

Using the dough hook attachment on low speed, mix in softened butter until mostly combined, then sprinkle yeast over the top of the dough and continue kneading for 5-10 minutes, or until it passes the windowpane test, and the dough bounces off the sides of the bowl. 

Cover and let the dough rise in a...

Cover and let the dough rise in a warm place for 60 minutes or until doubled in size. Grease and flour pan(s).

Dump bread dough onto a lightly floured surface...

Dump bread dough onto a lightly floured surface (or greased), divide it into 4 equal pieces, and shape into balls to create a little tension. Cover with a tea towel and let rest 15 minutes. 

On lightly greased surface, roll out each dough...

On lightly greased surface, roll out each dough ball into a rectangle about 7"x12". Fold each side in and then roll up. Pinch the seam closed. Repeat for each dough ball. 

Arrange each dough roll seam side down in...

Arrange each dough roll seam side down in the pan side-by-side.

Cover and let rise again until the dough...

Cover and let rise again until the dough has risen and passes the poke test. This will take about 30–60 minutes, depending on your kitchen temperature.

Preheat your oven to 375 degrees. Bake for...

Preheat your oven to 375 degrees. Bake for 30-35 minutes or until the top is golden brown and the interior temperature of the bread is between 200-205 degrees. 

Immediately remove from the pan. I like to...

Immediately remove from the pan. I like to let my bread cool on its side on a wire cooling rack to prevent caving in. Let cool completely before slicing.

WOW!

This came out so pillowy and soft - like a warm hug in bread form. Freshly milled flour makes such a difference. Thank you for the clear instructions!

SO soft!

This bread is so soft and fluffy, I love it!

The SOFTEST Bread ever!

You’ll love this recipe for its fluffy and airy texture, perfect staple for everything from sandwiches to French toast.

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