Whole Wheat Artisan Sourdough Bread Recipe (100% Fresh Milled Flour)
This Whole Wheat Artisan Sourdough Bread recipe is one of my favourite ways to bake with fresh milled flour. It’s simple to put together, with a rich, wholesome flavour and a pleasantly hearty texture. Best of all, using freshly milled flour makes it as nourishing as it is delicious.
Ingredients
- 500 g wheat berries I use the equivalent of soft red wheat
- 400 ml filtered water see notes for some important information
- 50 g active sourdough starter
- 10 g salt
Instructions
- Prepare starter (night before): Feed your starter so it’s strong and bubbly by baking time.
- Mill flour: Grind wheat berries just before using.
- Mix dough: In a large bowl, combine flour, water, starter, and salt until no dry flour remains. Cover and rest 30–60 minutes.
- Stretch & fold: Over 2–3 hrs, perform 3–4 sets of stretch and folds. Stop once the dough is airy and starting to rise.
- Bulk ferment: Leave dough covered until domed and springy to the touch (do not wait for it to double).
- Shape: Tip onto a damp or lightly floured surface. Shape into a batard and place in a lined banneton.
- Cold ferment: Refrigerate 4–12 hrs.
- Bake: Preheat oven to 230°C with a shallow pan inside. Tip dough onto a tray, score, and reduce oven to 200°C. Bake 20 mins with steam (fill hot pan with boiling water), then remove pan and bake a further 20 mins.
- Cool: Leave loaf to cool at least 45 minutes before slicing.
Notes
- You may need to alter the amount of water in this recipe depending on the wheat you use (this will take some trial and error).
- For wheat with lower gluten content, reduce the amount of water.
- If your wheat has a high gluten content and the dough seems stiff when you first mix it, increase the amount of water slightly.
- Bread made with fresh milled flour ferments faster than with bread flour — keep an eye on dough rather than the clock.
- For lighter loaves, bake with steam.
- Loaf may brown quickly; reducing oven to 200°C prevents burning.
Storage
- Best enjoyed within 2–3 days.
- Store at room temperature, covered.
- Freeze whole or sliced; reheat at 150°C for 15–20 mins, or toast straight from frozen.