Are you ready to elevate your baking game? Forget store-bought loaves – this recipe will guide you through making incredibly flavorful sourdough bread, starting with freshly milled grains. The aroma alone will transport you to a cozy bakery! This isn't just another recipe; it's a journey into the heart of homemade cooking, resulting in a crusty, tangy, and utterly delicious loaf perfect for any occasion. Whether you're looking for healthy meals or quick dinner ideas, this homemade bread will become a staple.
Ingredients:
- For the Freshly Milled Flour:
- 250g whole wheat berries (or your preferred grain mix)
- 125g rye berries (optional, for extra depth of flavor)
- For the Levain (Sourdough Starter Build):
- 50g active sourdough starter (fed 4-6 hours prior)
- 50g freshly milled flour
- 50g water
- For the Dough:
- All of the levain
- 350g freshly milled flour
- 100g bread flour (or all-purpose)
- 300g lukewarm water
- 10g salt
Instructions:
Step 1: Milling the Grains
Using a grain mill (hand-cranked or electric), grind your whole wheat and rye berries to a coarse flour. If you don't have a mill, you can substitute with pre-ground flour, but the flavor will be slightly different. Freshly milled flour makes all the difference!
Step 2: Making the Levain
In a medium bowl, combine the active sourdough starter, freshly milled flour, and water. Mix well to ensure no dry flour remains. Cover the bowl and let it rest at room temperature (approximately 70-75°F) for 4-6 hours, or until doubled in size and bubbly. This step is crucial for the development of the sourdough flavor.
Step 3: Mixing the Dough (Autolyse)
In a large bowl, combine 350g of freshly milled flour and 300g of lukewarm water. Mix gently with your hands until just combined. Cover the bowl and let it rest for 30-60 minutes. This autolyse step helps the flour fully hydrate, leading to a more developed gluten structure.
Step 4: Incorporating Ingredients
Add the levain and bread flour to the autolysed dough. Mix until just combined. Then, add the salt and continue mixing thoroughly until a shaggy dough forms.
Step 5: Bulk Fermentation
Perform a series of “stretch and folds” every 30 minutes for the first 2 hours. Gently stretch a portion of the dough and fold it over itself. Rotate the bowl 90 degrees and repeat until you've worked around the entire dough. This strengthens the gluten network. After the initial folds, cover and let the dough ferment at room temperature for 4-6 hours, or until it has almost doubled in size and shows significant signs of activity.
Step 6: Shaping and Proofing
Gently turn the dough out onto a lightly floured surface. Shape it into a round or oval loaf. Place the shaped dough in a well-floured banneton basket (or a bowl lined with a floured kitchen towel). Cover and refrigerate for 12-18 hours. This cold proof improves flavor and texture.
Step 7: Baking
Preheat your oven to 450°F (232°C) with a Dutch oven inside for at least 30 minutes. Carefully remove the hot Dutch oven. Gently flip the dough from the banneton into the Dutch oven. Score the top of the dough with a sharp knife or lame. Cover and bake for 20 minutes.
Step 8: Final Bake
Remove the lid and bake for another 25-30 minutes, or until the crust is deeply golden brown and the internal temperature reaches 205-210°F (96-99°C).
Step 9: Cooling and Enjoying
Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing and serving. Enjoy your freshly baked, incredibly delicious sourdough bread!
Tips for Success:
- Use a kitchen scale for accurate measurements.
- The fermentation times may vary depending on the temperature of your environment.
- Don't be afraid to experiment with different grains and flours.
- Proper scoring is key for a beautiful and evenly risen loaf.
Variations:
- Add seeds (sunflower, flax, pumpkin) to the dough for added texture and nutrients.
- Incorporate herbs like rosemary or thyme for an aromatic twist.
- Use different types of whole grains for a unique flavor profile.
Nutritional Information (per slice, approximate):
Calories: 150-200 Protein: 5-7g Fiber: 3-5g Carbohydrates: 30-40g
This recipe provides a delightful experience from start to finish – from milling your own flour to the satisfying aroma of freshly baked bread filling your kitchen. It's a perfect blend of easy recipes and delicious dishes, ideal for both beginners and experienced bakers. Enjoy!