Same-Day Sourdough with Fresh-Milled Flour (100% Whole Grain)

Step 1: In a large bowl, combine the water, starter, and salt. Mix briefly to disperse the starter, then add the flour (Image 1). Stir with a dough whisk, spoon, or wet hands until no dry bits remain and the dough looks cohesive (1-2 minutes). I usually just use a regular kitchen spoon, no special tools needed. The dough should be very loose and soupy, too soft to lift in one piece. Cover with a damp tea towel or a plastic bag/shower cap.

Step 2: Let the dough rest for at least 30 minutes to relax the gluten (you can go up to 1 hour). If the dough feels tight afterward, add 5-15 g more water and work it in with your hands. You're aiming for a wet, loose dough, but not soupy (Image 2). You should be able to lift it without it dripping back into the bowl.

Step 3: Do 3 sets of stretch-and-folds (Image 3), about every 20 minutes (4-6 lifts per set, stop when you feel resistance). Keep the bowl covered between each set.

Step 4: Let the dough rise at warm room temperature (23-25°C / 73-77°F)(Image 4) until it increases by about 30-50% and you see small bubbles around the edges (Image 5).

Step 5: This usually takes 6-7 hours, or closer to 5 in a warm spot (like during summer). Cooler rooms may take up to 10 hours. (The timing starts from when the starter was added to the dough.)

Step 6: Generously flour your counter (Image 6). Turn the dough out upside down, then gently shape it into a loose ball. Scoot the dough toward yourself to create a bit of surface tension. Rest uncovered for 15-20 minutes. This allows a thin "skin" to form, which makes final shaping easier.

Step 7: Using a bench scraper, lift and flip the dough onto your work surface. Stretch it into a rough rectangle. Fold the top third down, then lift the corners and "stitch" them into the center (Image 7). Fold the bottom third up and repeat. Flip seam-side down, rotate, and gently scoot it toward you to build surface tension.

Step 8: Place the dough seam-side up in a floured banneton or a tea towel-lined bowl. Pinch the seams if needed. Cover (Image 8). Proof at room temperature for 1-2 hours until slightly puffy. Don't expect a big rise. (If you're short on time, you can skip this step, the bread will still turn out about 90% as good!) See notes for doing a cold ferment instead of this step.

Step 9: Preheat your Dutch oven to 240°C / 465°F. Invert the loaf onto parchment paper or a bread mat. Dust with flour (Image 9) (optional, helps scoring stand out). Score the top (I like a deep square with shallow decorative cuts). Bake 35 minutes covered at 240°C / 465°F. Uncover, reduce the heat to 230°C / 445°F, and bake 10-15 minutes more until deep golden brown (internal temp 96-99°C / 205-210°F)

Step 10: Cool completely on a rack before slicing (Image 10).