Скачать или смотреть Fresh Milled Flour Sourdough Bread | Food Tour Episode: 2 | From Grain to Loaf | Beginner Friendly

Fresh Milled Flour Sourdough Bread | Food Tour Episode: 2 | From Grain to Loaf | Beginner Friendly

Welcome to my kitchen! In today’s video, join me on a journey from grain to loaf as we explore the art of making fresh milled flour sourdough bread. Learn how to mill your own flour, create a lively sourdough starter, and bake a delicious, nutritious loaf right at home. Perfect for beginners and seasoned bakers alike, this step-by-step guide will transform your baking skills. These tips and tricks have helped many people go from flat, hard loaves to beautiful, artisan loaves of sourdough bread.

My recipe for fresh milled flour sourdough bread:
1. Make the Leaven
100g chilled or room temperature water (1/2 cup)
25g (1 TBSP) ripe sourdough starter
100g (1 cup) all purpose flour
Measure water, sourdough starter, and flour into a high sided container and stir to combine. Ferment, covered, at room temperature for 12 hours or until the leaven is able to pass the float test.
2. Mix the Dough
310g warm or room temperature water (1 1/4 cup)
200g (about 1 cup) leaven or (from build stage above. 25g will be left over to propagate your future sourdough starter)
450g (3 3/4 cup) fresh milled flour (I use about 454-460g of hard white wheat berries, saving whatever extra flour for flouring surfaces, etc.) can be swapped for 450g of all purpose flour
12g or 2 tsp salt
Add water, leaven, flours, and salt to a bowl and stir to combine with a sturdy spoon. Once combined into a shaggy mess of dough, begin to pinch and squeeze with a wet hand until well mixed. Cover and begin the bulk fermentation.
3. Bulk Fermentation
Place the dough you just mixed from step 2 above in a warm place to ferment for 15 minutes.
After 15 minutes, give your dough a set of strength building stretch and folds.
Repeat the stretch and fold steps until 60 minutes total of bulk fermentation has passed (so about 4 stretch and folds with 15 minutes in between)
After the 60 minutes of stretch and folds, cover and place in a warm place and continue to ferment for about 1.5 more hours.
4. Shaping
Flour the dough and work surface and flip the dough out onto the work surface. Shape into round ball. Scoop dough ball into a well floured proofing basket, seam side up.
5. Proofing
Cover with a towel and allow to rise at room temperature for about 90 minutes.
About 45 minutes into the proofing process preheat your dutch oven in a 500 F oven for 30-45min.
After 90 minutes, when poked the dough ball should hold an indent briefly before bouncing back.
6. Baking
After you’ve preheated your dutch oven in a 500 F oven for 30-45min.
Flip your proofed dough ball onto the parchment seam side down. Score with lame, razor blade, or scissors.
Load parchment and dough into preheated dutch oven, reduce oven temperature to 485 F and bake for 20-25 minutes with the lid on.
After 20-25 minutes, remove lid from dutch oven. Reduce oven temperature to 465 F and bake for 20 more minutes or until desired level of darkness.

Timestamps:
0:00 Introduction
1:35 Ingredients
5:07 Using the mill
7:23 Mixing the dough
10:32 Shaping the dough
13:54 Baking the bread
15:15 Final results

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My Instagram: @williamson.liv

Thank you for watching! Happy cooking!