If I told you that making fresh milled sourdough bread was easy to make would you believe me? With just four ingredients and a little patience, you could have a warm delicious whole-wheat sourdough loaf right out of your oven! Get your sourdough fed and ready, and let’s make some delicious fresh milled sourdough bread!
Why I chose to buy a grain mill
Something that is so very important to me is feeding my family whole foods. Using bleached white flour is not an option for me. I bake all the time, so getting a grain mill was a must. The grain mill I use is called the Nutrimill Classic. The Nutrimill Classic is the cheapest grain mill I’ve seen on the market to date, but just because this grain mill is affordable doesn’t mean that it doesn’t work as well.
This mill has served my family well and I have never had a problem with it. It is clean and efficient. I never have a problem with chunks of wheat in my flour. It comes out soft and is perfect for baking. It does not overheat the flour so the freshly milled flour retains its nutrients.
You can find the NutriMill Classic here. You can use the discount code SANTAROSA to get $20 off your order!
Why you should use fresh milled flour too
Fresh Milled flour is so much different from the flour you get at the store. When you mill flour yourself you are getting the whole grain. Every vitamin and mineral that the wheat berry contains, you are getting it in your baked goods. Here are just a few vitamins and minerals that are in wheat berries listed on the USDA website: vitamin E, vitamin K, iron, calcium, magnesium, zinc, multiple B vitamins, and fiber. All of these vitamins and minerals are naturally occurring in the wheat berry. When you buy flour from the store they remove the bran and the germ to keep the flour shelf stable. When they do this they are stripping the wheat of its vitamins and minerals and adding in synthetic vitamins. The problem with these added synthetic vitamins is that they are not naturally occurring therefore the vitamins are not absorbed in your body properly. There are many other reasons why you should stay away from synthetic vitamins. Just a quick Google search will tell you that.
No Knead Fresh Milled Sourdough Bread
Ingredients:
- 500 grams of freshly milled whole wheat flour (Here are the wheat berries I use.)
- 397 grams of water (filtered or bottled)
- 227 grams active sourdough starter
- 17 grams salt
Instructions:
- Mix everything together until all of the ingredients are wet. The dough will look kind of shaggy.
- Once the dough is thoroughly mixed together, cover the bowl with a towel and let it rest on the counter for 30 minutes.
- Once the 30 minutes are up, stretch and fold the dough 4 times by grabbing the dough pulling it upwards, and then folding it back over on itself, spinning the bowl as you go.
- Once you are done with the stretch and folds, cover the bowl again with a towel and let it rest for 1 hour.
- Once the hour is up, repeat the stretch and fold step again and let rest for another hour. Repeat this one more time for a total of 3 hours.
- Once the 3 hours are up, cover the bowl with a lid, cling wrap, or aluminium foil and place in the fridge overnight.
- The next morning, preheat your oven to 425 degrees.
- Take the dough out of the fridge and dump the dough carefully onto a floured surface. Shape the dough by carefully pulling the dough towards you spinning it around and pulling it back towards you until it forms a nice ball.
- If you’d like, you can now at this time sift some flour onto the dough and score the dough.
- Place the dough into a well-greased bread pan or I prefer a cast iron pot. Cover with a lid and bake for 45 minutes at 425 degrees.
- When the 45 minutes are up, uncover the sourdough, lower the temperature to 400 degrees, and bake for another 15 minutes.
- Once done turn the bread out and place it on a cooling rack.
- Enjoy hot or when it has cooled!
Remember, baking sourdough takes time to get the hang of. If your first loaf doesn’t turn out the way you thought it would, try again! Don’t give up! It takes time and patience to learn a new skill. Don’t be hard on yourself!
Humble yourselves, therefore, under the mighty hand of God so that at the proper time He may exalt you, casting all your anxieties on Him, because He cares for you. 1 Peter 5:6 – 7
Don’t forget to save this recipe on Pinterest!
Does the cast iron Dutch oven need to be warmed and to temp before placing the loaf inside or does it not matter if it’s cold when you place it in.
It does not matter 🙂
Hi, have you ever made this the same day? Do you know how long a countertop ferment would take, rather than in the fridge overnight? I made your recipe as-is and we loved it! I’m just more productive in the morning and would love to make this same day 🙂
Yes! I start it when I wake up, and bake in time for dinner. I just let it sit on the counter from around 7 or 8 am until 5:00 pm or so. I’m glad you all enjoyed it!
I just started baking with fresh killed foour and I find that when I do it I always have to add a lot more flour to get the right consistency. It’s always way too wet. I use a scale too, what could I be doing wrong?
You could try mixing in the flour and the wet ingredients first and let it sit covered for about 30 minutes and see if that helps!