Welcome to my master recipe for fresh milled sourdough bread! This recipe features organic hard red wheat, which produces a strong dough making it the perfect grain to use for breadmaking. Get ready for the aroma of freshly baked bread to waft through your house, and for that first bite to melt in your mouth!

Prep: 7 hours | Cook: 45 mins | Serves: 4

• 500g (2 ½ cups) Hard Red Wheat
• 425g (1 ¾ cups) Filtered Water,
  plus 25g (2 tbsp)
• 100g (1 cup) Active Sourdough Starter
• 10g (1 ½ tsp) Salt

1. Start with a vibrant, active sourdough starter, by feeding it 12 hours before you begin.

2. In a large mixing bowl, combine the sourdough starter and water. Mill the wheat into flour and add it to the bowl. Combine the flour and water mixture to form the dough. Cover the bowl with a lid or plate and rest for 1 hour.

3. Add the salt and additional 25g of water. Fold the dough in on itself until incorporated. Rest for 30 mins.

4. Complete four sets of stretch and folds, resting for 30 mins after each set.

5. Dump the dough out onto a clean surface and shape into a round. Rest for 30 mins. Prepare the banneton or loaf pan.

6. Shape the dough to your preference, and place into the banneton or loaf pan. Let rise at room temperature for 3 hours, or place in the refrigerator to proof overnight. If proofing overnight, remove from the refrigerator 1 hour before baking.

7. Score the dough ¼ inch deep and bake at 450° for 40-45 minutes, or until crispy and toasted brown. Let cool on a cooling rack for at least 30 minutes before slicing.

• This is a 90% hydration dough, making it a very wet dough, although still very easy to work with. Fresh milled flour contains the bran, which is sifted out in the refining of white flour, meaning it will absorb and hold more moisture than refined white flour. I tend to push my hydration levels beyond 90% with whole wheat loaves. If you are uncomfortable with that hydration level, start by lowering the amount of water by 50g-100g, and add more as needed.
• To prevent the dough from sticking to your hands, dip them in water before working. You can also brush water onto the dough instead of dusting it with flour when shaping. This helps the dough stick to itself instead of the countertop, and is much easier to clean up afterwards.
• Using a banneton: coat the banneton with freshly milled brown rice flour. Once your dough is shaped, dust it with brown rice flour before placing it in the banneton for the final rise. Move dough to a preheated dutch oven and bake with the lid on for the first 25 minutes, remove the lid for the remaining 20 minutes.
• Using a loaf pan: I highly recommend using cast iron. It provides a beautiful, evenly baked crust that I've been unable to achieve with any other pan. A properly seasoned and prepared cast iron pan will realease with ease. Rub the loaf pan down with oil before placing the shaped dough in it for the final rise.

Working with sourdough can be confusing as there are many parts to it that you can change, and still create a delicious loaf. There isn't any "one" way to do it, and it really comes down to personal preference. I hope that my recipe simplifies the sourdough process, while helping you create a beautiful loaf of fresh milled bread that exceeds your expectations. Happy milling!

Organic hard red wheat is the powerhouse ingredient in this recipe that provides structure, flavor, and nutritional value in the bread. Hard red wheat has a robust flavor profile with subtle hints of nuttines and earthiness, making it ideal for hearty breads and rustic loaves. Rich in 40 essential nutrients like fiber, protein, and iron, this wholesome grain provides an excellent baking experience that will satisfy your senses and leave you feeling nourished.

Water is an often overlooked, but crucial ingredient in sourdough bread making. Using filtered water ensures that you start with a clean base free of impurities and chemicals like chlorine that could potentially hinder the fermentation process. Filtered water also eliminates any unwanted hidden flavors, contributing to the overall taste and quality of the bread.

The sourdough starter is the heart and soul of every loaf of sourdough bread. This living culture of wild yeast and beneficial bacteria is what gives sourdough bread its distinctive tangy flavor, airy crumb, and chewy crust. A sourdough starter is a simple mixture of flour and water that ferments over time, developing complex flavors and creating a natural leavening agent for bread baking. A well-maintained sourdough starter not only adds depth of flavor, but also enhances mineral absorption, and produces a better rise than commercial yeast.

Salt plays an important role in sourdough beyond just providing a savory flavor. It helps to regulate the fermentation process by slowing down the activity of yeast, allowing for a longer, more controlled rise. Additionally, salt strengthens the gluten network in the dough, leading to a better structure and texture in the final loaf. Using Redmond real salt, high-quality sea salt, or pink himalayan salt, can also enhance the overall nutritional profile of the bread by providing naturally occuring trace minerals and micronutrients.

To achieve that perfect rise and distinctive, tangy flavor in your sourdough bread, it all starts with a vibrant sourdough starter. Twelve hours before you begin baking your loaf, it's time to refresh and activate your starter to ensure it's at its peak for leavening your bread.

• Gather Your Ingredients: You will need your sourdough starter, wheat berries, grain mill, water, and a clean glass jar with a lid.

• Revive Your Starter: If your starter is in the refrigerator, take it out and let it come to room temperature for 30 minutes to an hour. You will only need a small amount of starter for feeding.

• Feed Your Starter: In a clean jar, combine 25g sourdough starter (1 tbsp), with 100g water (1/2 cup), and 100g fresh milled wheat flour (1/2 cup). Stir well to combine, it should be a thick batter, similar to peanut butter.

• Let It Ferment: Loosely cover the jar with a lid or a clean kitchen towel and let the starter sit at room temperature (ideally around 70°F) for the next 8-12 hours. During this time, the starter should become bubbly and active.

• Check for Readiness: After 8-12 hours, your starter should have doubled in size, show lots of bubbles, and have a tangy smell. It's now ready to be used in your sourdough bread recipe.

By giving your sourdough starter the attention it needs 12 hours before baking, you set the stage for a flavorful and well-risen loaf of sourdough bread. Feeding your starter with fresh milled flour will also provide more nutrients for both you and the bacteria that make up your starter. This creates a happy, robust starter, and even greater rise in your bread.

The beginning of our bread-making process starts with mixing the dough. It's where the flour, water, and sourdough starter come together to begin their fermentation into a nourishing loaf of life giving bread. This step uses up most of the "hands on" time for this recipe, and should only take about 15 minutes to complete from start to finish.

• Gather Ingredients: Make sure to have all of your ingredients and tools ready to go. You will need your sourdough starter, wheat berries, grain mill, water, food scale, and large mixing bowl with a lid.
• Measure: Use a food scale to weigh out your ingredients for consistency and precision. Measure 100g of sourdough starter, and 400g of water in the large mixing bowl, then mix the two together.
• Mill the Flour: You will need a grain mill to mill the wheat into flour. Although some blenders and coffee grinders are capable of doing this, and might work in a pinch, the aeration of the flour can speed up the oxidation process, destroying vital antioxidants. Being able to mill the flour quickly without exposing it to high heat is also important for preserving the nutrients.
• Mix the Dough: Once you have your flour milled, add it to the mixing bowl with the water and starter mixture, then combine to form the dough. The best tools you have for mixing the dough are your hands. Feeling the dough helps you understand the fermentation process, what stage it is at, and helps you to get to know your dough. Using different grains and types of wheat will affect how the dough feels, and how long it takes to ferment.
• The Autolyse: After you have mixed the dough, cover the bowl with a lid or plate and allow the dough to rest at room temperature for one hour. My kitchen usually sits at about 70°F so if you are working with a cooler or warmer room temperature, this may cause your dough to ferment slower or more quickly. The autolyse is a simple rest period that allows the flour to fully hydrate, enhancing gluten development and aiding in enzyme activity. This results in improved dough extensibility, making it easier to shape the bread later on.

Salt is added to the dough after the autolyse phase. The autolyse allows the dough to hydrate, and gluten to develop, while the salt works to strengthen the gluten. You should be able to feel the dough tighten and become more cohesive as you are working the salt in.

• Add the Salt: Sprinkle the salt evenly over the dough, and pour the additional 25g of water on top. Use a gentle folding technique to incorporate the salt. This helps evenly distribute the salt without aggressively deflating the dough. Cover and allow the dough to rest for 30 minutes. This brief rest gives the gluten in the dough more time to develop before continuing with the stretch and folds.

Stretch and folds are one of many various techniques used to help develop gluten strength and structure in the dough. By gently stretching and folding the dough at intervals during the bulk fermentation phase, gluten strands align and strengthen. This results in better dough structure, and helps the dough hold its shape.

• How to do a set of stretch and folds: Wet your hands to prevent the dough from sticking. Gently scoop under and grab one side of the dough, then stretch it upwards and fold it over onto the center of itself. Repeat the same process for all sides of the dough, forming a smooth and slightly taut package. Be careful not to deflate or rip the dough while providing tension for gluten development.

Cover and let the dough rest for 30 minutes after each set of stretch and folds, completing four sets total. You should feel the dough become stronger and more elastic with each set, and should begin to feel like marshmallow by the fourth set.

Once your dough has undergone the bulk fermentation and has developed its strength and flavor, it's time to shape it into a round before the final shaping. It should be around 3 ½ hours since the dough was mixed. This step allows the gluten to stretch out and creates tension on the dough's surface, which is essential for a good rise and an even crumb structure in the final loaf.

• Pre-Shaping the Dough: Gently dump the dough out of the bowl onto a clean work surface. Dip your hands in water to keep the dough from sticking. Using a bench scraper in one hand, and the other hand to guide the dough, pull the dough across the surface, tucking the sides in underneath. Repeat this process, turning the dough as you go, building tension, until you have created a round shape. Once you have shaped the dough into a round, let it rest on the counter for 30 minutes. This resting period allows the gluten to relax, making the final shaping easier.

Taking the time to shape your dough properly before the final shaping lets the dough stretch out slowly, helping to prevent overworking the dough, and reducing the risk of ripping it during the final shaping. While the dough is resting, use this time to prepare your loaf pan or banneton. I like to use a cast iron loaf pan rubbed down with a high-quality olive oil. If using a banneton, I coat it in fresh milled brown rice flour to keep the dough from sticking to it.

When working with sourdough, one of the most wildly varying steps on how to achieve that perfect, artisanal loaf, is the final shaping of the dough. This step not only gives your bread its own signature shape and style, but also helps develop structure and crumb pattern. This step is often over-complicated, and as long as your dough is properly fermented with a strong starter, you should get a great rise out of your bread regarless of the shape.

• How To Shape Your Sourdough Loaf: Start by gently stretching the dough into a rough rectangle. Fold one edge of the dough towards the center, followed by the opposite edge. Gently roll the dough into a log, starting at the bottom and work your way up towards the top, creating tension as you go. Finally, pinch the ends together to seal the loaf, then use a bench scraper to tuck the edges in and build surface tension. Transfer the shaped dough into the prepared loaf pan or banneton for the final rise.

When shaping your dough, be gentle yet firm. Use quick movements to create surface tension without deflating the dough. Embrace the process, enjoy the journey, and you'll be baking beautiful, delicious loaves of sourdough bread that will wow your family, friends, and even yourself.

Once your fresh-milled sourdough bread has completed its final proofing, it’s time to score and bake it to perfection. Scoring your dough is crucial for allowing the dough room to expand properly in the oven and giving your loaf that beautiful artisanal look.

• Preheat Your Oven: Before scoring your dough, preheat your oven to 450°F and let it warm up for an additional 10 minutes before baking. I preheat my oven with a cast iron pizza pan on the lower rack to prevent temperature fluctuations and maintain even heating. Baking at a higher temperature will help create a crispy, toasted crust and a beautiful oven spring. For a loaf with a lighter crust, preheat your oven to 450°, then lower the temperature and bake at 400°F. For a soft crust, preheat your oven and bake your bread at 350°F.

• Prepare Your Tools: Get a sharp blade or a bread scoring tool ready. You can use a lame, a razor blade, or a very sharp knife. If your final rise was done in a banneton, You'll also need a peel or parchment paper for transferring the dough to your oven or pan.

• Score Your Dough: Place the peel or parchment paper over the proofed dough and carefully invert it so that the dough gently releases from the banneton. With swift and confident motions, use your blade to score the dough. You can make a straight cut, decorative wheat stalks, or whatever your heart desires, this is the time to let your inner artist out. Dust your dough before you score it using fresh milled brown rice flour to achieve that white contrast in your design once it’s baked.

• Bake Your Bread: Slide the scored dough onto a preheated baking stone or a baking tray in the oven. You may also create steam in the oven during the first part of the bake to achieve a better crust. Bake the bread for the specified time, usually starting at a higher temperature before reducing it to finish baking.

• Check for Doneness: Your bread is ready when it has a deep golden brown crust and sounds hollow when tapped on the bottom. The bread may seem very hard when it first comes out of the oven, but don’t worry, once it is properly cooled, the crust with become soft and crispy.

• Cool and Enjoy: Once baked, let your fresh-milled sourdough bread cool on a wire rack for at least 30 minutes before slicing into it. This allows the crumb structure to set properly, and the crust will soften from the steam as it slowly escapes. This also prevents your bread knife from gumming up as you try to cut a slice. The other option, if you are as impatient as me, is to tear chunks of bread off with your hands and “break bread” with your family and friends, enjoying it with an oil dip or slathered in butter and honey.

Sourcing high-quality organic whole grains is the first step to making healthy, and wholesome bread. Here are a couple recommendations on where you can purchase grains for your baking needs:

• Natural Grocers is a local health food store that offers a variety of organic whole grains like Hard Red Wheat, Spelt, Rye, and more. You can purchase 1lb and 2lb bags in store, or you can order 50lb bags to pickup. Located at 19019 E 48th St, Independence, MO 64055.
• Azure Standard is an online coop where you place an order once a month, and a semi truck delivers the food to a local meetup location where eveyone helps unload orders from the truck. They have the largest availability of organic whole grains in bulk, and the cheapest prices. You can order 5lb, 25lb, 50lb, or even a one ton pallet of grain.
• Great River Milling is available on Amazon so you can easily have a 50lb bag of wheat on your doorstep in 2 days. They have some of the cleanest grain that I have found so far, their prices also tend to be a little higher.

Investing in a grain mill is a great decision for anyone looking to enhance their baking experience and overall health. That's why I highly recommend NutriMill grain mills. Here are a few reasons why you should consider getting a grain mill:

• Freshness: One of the primary benefits of owning a grain mill is the ability to freshly grind your own grains. This ensures that you are using the freshest possible flour in your baking, which can greatly impact the flavor and texture of your bread. Freshly milled flour also retains more nutrients compared to store-bought flour, providing you with a healthier option for your homemade bread.

• Control: Having a grain mill allows you to have full control over the type of flour you use in your baking. You can experiment with different grains such as wheat, spelt, or rye, and adjust the coarseness of the grind to suit your preferences. This level of customization opens up a world of possibilities for creating unique and flavorful bread recipes.

• Nutritional Value: Whole grains are known for their nutritional benefits, containing essential vitamins, minerals, and fiber. By milling your own grains, you can ensure that you are using whole grain flour that retains all the nutrients present in the grain kernel. Store-bought flours often undergo processing that removes some of these valuable nutrients, making freshly milled flour a healthier choice for you and your loved ones.

• Cost Savings: While there is an upfront investment in purchasing a grain mill, in the long run, it can save you money. Buying whole grains in bulk and milling them yourself is often more cost-effective than purchasing specialty flours. Additionally, you can save on multiple trips to the store by always having grains on hand to mill fresh flour whenever you need it.

Overall, investing in a grain mill not only elevates the quality of your homemade bread but also brings a sense of joy and fulfillment to the baking process. The ability to create flavorful, nutritious bread from freshly milled flour is a rewarding experience that is worth exploring for any bread enthusiast.

Shop NutriMill.com and use our exclusive discount code: BONAFIDE20 to save $20 off your purchase.

I encourage you to take a moment to reflect on the bread you consume daily. Are you enjoying the full benefits of real bread made with freshly milled whole grains? Do you still allow refined wheat products in your diet? Do the foods you consume give you energy and make you feel full through out the day?

Thank you for reading! I would love to hear your thoughts, or feel free to ask questions by leaving a comment below.