Fresh-Milled Sourdough Bread
A delicious 100% whole-grain sourdough artisan loaf made with freshly milled hard red wheat, spelt, and khorasan.
Servings: 1 loaf
Equipment
- 1 Cast Iron Multi-Cooker or Dutch Oven
- 1 Kitchen Scale
- 1 Large Bowl with a Lid
Ingredients
- 400 g hard red wheat
- 100 g spelt
- 50 g khorasan
- 400 g cool water add more as needed
- 11 g salt
- 75 g sourdough starter
Instructions
- The evening before you want to bake, weigh your grains and then mill them on the finest setting of your grain mill into a large mixing bowl.
- Add the water and mix to combine - I use my hands for this, but you can use a dough whisk or a mixer if you prefer. Cover and let sit for 1 - 3 hours at room temperature.
- Add the salt and starter and mix until combined and a smooth ball forms. Cover and let sit for 1 hour at room temperature.
- Do a series of 4 stretch and folds spaced out every 20 minutes. To stretch and fold the dough - lift the dough up and over itself 4 or 5 times around the bowl.
- After the last stretch and fold, cover the bowl and place it in a cool spot overnight (around 65℉). This should be about 8 or 9 hours. If you can't move on to the next step after that time, put the bowl in the refrigerator until you are ready. This picture here is what your dough should look like when bulk fermentation is complete.
- Once bulk fermentation is complete it is time to shape the dough. Line a 9x5 inch loaf pan with parchment paper. Put a little water on your countertop and turn the dough out onto it. Then pat the dough into a rectangle. Roll the dough up away from yourself to get a loaf shape. Pinch the sides and seam. Then place into the prepared pan seam side down. Cover or place in a 2 gallon ziplock bag and put it in the refrigerator for 3 hours.
- Put a dutch oven or multi-cooker in your oven and preheat it to 500℉. Set a timer for one hour.
- Take the dough out of the refrigerator and remove from the freezer bag. Score the loaf using a lame or razor blade. Lift the dough with the parchment paper and place it into the hot dutch oven or multi-cooker. Bake with the lid on for 40 minutes, take the lid off and bake for an additional 5 minutes.
- Cool the bread on a wire rack for at least 4 hours. Store the bread in a plastic bread bag for one week.
Notes
- Hard Red Wheat can be substituted with Hard White Wheat.
- To bake in a loaf pan, put the refrigerated loaf in a room temperature loaf pan and then cover it with another loaf pan. Bake as directed in the recipe.