Recipe · Artisan Breads

Fresh Milled Sourdough Bread

By: Eleen Beisner

A flavorful, naturally leavened sourdough made with 100% freshly milled hard wheat. A short warm fermentation protects the structure of the fresh-milled dough, while an overnight cold proof develops deeper flavor.

Prep time: 3 hours · Overnight ferment: 10–12 hours · Bake time: 40–45 minutes · Yields: 1 large loaf

Ingredients

Instructions

1. Mill the Wheat

   Finely mill the hard white and hard red wheat berries. Use the flour while it is warm and fresh.

2. Fermentolyse

   In a separate smaller bowl combine vital wheat gluten, sourdough starter, optional honey or barley malt syrup, and 450 g of the water. Whisk until combined.

   Then add mixture to the bowl with flour. Mix until no dry flour remains. Cover and rest for 30–45 minutes.

3. Add the Salt

   Add the salt and knead by hand for 3-5 minutes. Gradually work in an additional 25–40 g water as needed.

   The dough should be soft and tacky but still have enough strength to hold its shape. Fresh-milled flour varies in absorption, so do not add all of the water unless the dough needs it.

4. Stretch & Fold

   Cover the dough and perform 4 sets of stretch-and-folds, approximately 30 minutes apart.

   The dough should become smoother, stronger, and more elastic with each set.

   The folding period is part of the bulk fermentation, so do not wait for the dough to double.

5. Shape

   After the final fold, allow the dough to rest for 15–30 minutes, if needed.

   Look for some aeration and approximately 20–30% rise rather than a fully proofed dough.

   Gently pre-shape the dough and rest for 15 minutes. Shape into a boule or batard with good surface tension.

   Place seam-side up in a well-floured banneton.

6. Cold Proof Overnight

   Cover and immediately refrigerate for 10–12 hours at approximately 37–38°F.

   Fresh-milled dough can ferment quickly, so avoid allowing it to rise substantially at room temperature before refrigeration.

7. Preheat

   The next morning, place a Dutch oven in the oven and preheat to 475°F for 45–60 minutes.

   Keep the dough refrigerated while the oven preheats.

8. Score & Bake

   Remove the loaf directly from the refrigerator, turn it onto parchment, and score.

   Bake in the preheated Dutch oven:

   • Reduce oven temperature to 450°F and bake, covered, for 20 minutes

   • Reduce oven temperature to 400°F and bake, uncovered, for another 20–25 minutes

   Loosely tent with foil during the second half of the bake, if needed, to prevent the crust from becoming overly dry and tough. The loaf should be deeply browned and reach approximately 208–210°F internally.

9. Cool

   Transfer to a wire rack and cool for at least 1-2 hours before slicing.

Baker's Notes

Fresh Milled Tip: Fresh-milled sourdough ferments more quickly than sourdough made with refined bread flour. Watch the dough rather than the clock. The goal with this recipe is a short warm fermentation followed by a long, slow overnight cold proof.

Optional Honey or Malt Syrup: The small amount of honey or barley malt syrup is not intended to make the bread sweet. It adds subtle flavor, encourages browning, and can give the fermentation a small boost. Honey produces a slightly sweeter, softer flavor, while barley malt syrup adds a deeper, more traditional bakery-style maltiness.

Storing & Freezing

Storing

Allow the loaf to cool completely before storing. Keep it in an airtight container or bread bag at room temperature for 2–3 days. For the softest texture, avoid refrigerating the bread, as refrigeration can cause it to dry out more quickly.

Freezing

Once completely cool, wrap the whole loaf tightly or slice it first for easier serving. Place in a freezer-safe bag or container and freeze for up to 3 months.

Thaw at room temperature while still wrapped to help keep the bread from drying out. To refresh the loaf, warm it in a 300°F oven for about 5–10 minutes. Individual slices can also be warmed briefly in the toaster or microwave.