Same-Day Sourdough with Fresh-Milled Flour (100% Whole Grain)
Jump to VideoA naturally leavened sourdough bread with a crisp, golden crust and soft, chewy interior. Made with just flour, water, salt, and a bubbly sourdough starter, this loaf develops rich flavor and aroma through slow fermentation and gentle stretch-and-fold techniques. Perfect for toasting, sandwiches, or serving alongside soups and stews.
PIN THIS RECIPE!
Ingredients
- 400 g white wheat fresh-milled hard
- 315 g water up to 330 g
- 85 g sourdough starter 100% hydration
- 8 g fine sea salt
Instructions
- In a large bowl, combine the water, starter, and salt. Mix briefly to disperse the starter, then add the flour. 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.
- 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. You should be able to lift it without it dripping back into the bowl.
- Do 3 sets of stretch-and-folds, about every 20 minutes (4–6 lifts per set—stop when you feel resistance). Keep the bowl covered between each set.
- Let the dough rise at warm room temperature (23–25°C / 73–77°F) until it increases by about 30–50% and you see small bubbles around the edges. 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.)
- Generously flour your counter. 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.
- 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. Fold the bottom third up and repeat. Flip seam-side down, rotate, and gently scoot it toward you to build surface tension.
- Place the dough seam-side up in a floured banneton or a tea towel–lined bowl. Pinch the seams if needed. Cover. 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.
- Preheat your Dutch oven to 240°C / 465°F. Invert the loaf onto parchment paper or a bread mat. Dust with flour (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).
- Cool completely on a rack before slicing.
Notes
- I highly recommend you watch the tutorial video, as I talk a lot more about what kind of consistency to look for when mixing the dough or deciding if the bulk fermentation is over.
- You can put the dough into the fridge overnight and up to 24 hours after shaping and that counts as a second rise. Keep in mind that if you do that, it will taste a bit more sour.
- If you don’t have a cooling rack, try to perch the freshly baked bread onto the edge of a plate. The important thing is to get the air circulating around it so the crust sets properly.
- When mixing up the dough, aim for a soft, slightly sticky dough that clings to your fingers but isn’t soupy. It will get less sticky after it sits for a bit.
- If you want your dough to be more manageable (smart if you’re a beginner!), use 10-15 g less water - so about 320 g)
- Fresh-milled flour ferments faster in my experience, so keep a closer eye on it.
- Warm dough doesn’t score that well, so do what you can, but don’t stress too much about it.
- Fresh-milled flour absorbs more water, so don’t be afraid to bake more high hydration doughs with it.
Tried this recipe?Please consider Leaving a Review!
Nutrition
Serving: 1g | Calories: 1409kcal | Carbohydrates: 296g | Protein: 56g | Fat: 7g | Sodium: 3118mg | Potassium: 441mg | Fiber: 41g | Calcium: 278mg | Iron: 9mg
