Fresh Milled Flour Sourdough Sandwich Bread
This fresh milled flour sourdough sandwich bread uses hard red wheat and all-purpose flour. Shape it as sandwich bread or a bâtard. Bake it today, or chill it for more sour flavor.
Equipment
- or 8 1/2-by-4 1/2-inch loaf pan optional
- or bâtard banneton optional
Ingredients
- 1 1/4 cups water plus a few tablespoons more if needed
- 1/2 cup active sourdough starter
- 1/4 cup butter melted and cooled until no longer hot
- 1 tablespoon honey
- 2 cups freshly milled hard red wheat flour
- 2 cups all-purpose flour
- 1/2 tablespoon salt
- 2 tablespoons sunflower lecithin optional
Instructions
Mix the Dough
- Add the water to a large bowl. Whisk in the starter, melted butter, and honey.
- Add the fresh-milled flour, all-purpose flour, salt, and optional sunflower lecithin. Stir until all the flour is wet.
- Cover and rest for 5 to 10 minutes. If the dough is still thick and tight, add water 1 tablespoon at a time. A very dry starter usually needs a few extra tablespoons.
Knead/Develop the Dough
- Mixer method: Knead with a dough hook on medium-low speed for 10 minutes. If the dough tightens, mix 5 minutes, rest 5 minutes, and mix another 5 minutes.
- Stretch-and-fold method: Wet your hands. Stretch one edge of dough 6 to 8 inches upward. Fold it across the bowl and tuck it into the other side. Turn the bowl one-quarter turn and repeat for 4 to 9 sides. Complete 3 rounds with 30-minute rests. Then complete 3 rounds with 15-minute rests.
Ferment and Shape the Dough
- Cover and bulk ferment until the dough is light, fluffy, bubbly, smooth, stretchy, and much larger.
- Turn the dough onto a clean counter. Pull, rotate, and tuck the dough against the counter until its outer surface is smooth and tight.
- Place it seam-side down in a greased loaf pan. Use a 9-by-5-inch or 8 1/2-by-4 1/2-inch pan. For a bâtard, place it seam-side up in a prepared banneton.
- Cover and let it rise at room temperature until puffy and full of gas. You can also refrigerate it overnight. Refrigerate longer for more sour flavor. I have tested it for one week, although it slowly loses rise.
Bake the Loaf
- Preheat the oven to 400°F. Cover the loaf with a second loaf pan or bake a bâtard in a covered Dutch oven. Alternatively, open-bake with steam from hot water or ice placed in a dedicated metal pan.
- Bake covered for 30 minutes. Uncover and bake for another 25 to 30 minutes, until deeply golden and fully baked.
- Remove the loaf from the pan or baking vessel and cool completely on a rack for several hours before slicing.
Notes
- Both loaf-pan sizes work; the smaller pan produces a slightly taller loaf.
- A typical 1:1-fed starter works, but the recipe is forgiving of variation in starter consistency. If the starter is unusually dry, add water 1 tablespoon at a time.
- Sunflower lecithin is optional but helps strengthen the dough.
- Freshly milled spelt can replace the hard red wheat using the same measurement.
- A longer cold proof produces more sour flavor but gradually reduces the loaf’s rise.
- If sliced hot, the crumb may not be completely set.
Nutrition
Calories: 144kcalCarbohydrates: 26gProtein: 4gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 8mgSodium: 243mgPotassium: 73mgFiber: 3gSugar: 2gVitamin A: 90IUVitamin C: 0.01mgCalcium: 9mgIron: 1mg
Tried this recipe?Let us know how it was!
