Autolyse: In a large mixing bowl, whisk together the flours. Add the pan with lava rocks to the oven while preheating. During this time, prepare two proofing baskets (or bowls) lined with towels dusted with all-purpose flour. There are many great resources out there for local wheat that is farmed sustainably, why not take advantage of these great products? Slap and fold for 6 to 8 minutes until dough holds shape well. What do I seek to learn? But used in smaller amounts, they add a most wonderful flavor to your bread. See here for even more oven steaming techniques. The bread recipe was tested with a brown rice starter. Store near levain. Perform four sets of stretch and folds (each set is a stretch and fold at North, South, East & West), one every 30 minutes. Good food depends almost entirely on  good ingredients . Mix for an additional 3 minutes (less if using a stand mixer) until the dough becomes smoother in consistency and starts to show further strength. King Arthur Baking Company, Inc. All rights reserved. The texture of the resulting flour is similar to a fine powder with only small, scattered bran and germ particles visible. I’ve only just begun to scratch the surface of milling fresh flour at home, but thus far I’m incredibly excited about the results. *If ambient room temperatures are excessively warm, add part, or all, of the salt called for in this recipe to the soaker itself. Web page addresses and email addresses turn into links automatically. This video shows how to make 6 loaves of slow fermented sourdough bread from 100% fresh milled wheat berries. I’ve been working on a formula that has a balance between enough freshly milled flour to bring out the flavor but enough white flour to get a beautiful and lofty rise. Jen Shows how to make homemade bread. If you’re not using fresh-milled spelt, withhold some water from the mix and add it in over the course of mixing to avoid over-hydration. Thank you, Give the dough one set of stretch and folds during this period. I’d been wanting to add a sourdough sandwich bread recipe … To make the dough: In a large mixing bowl, combine the dough water and stiff levain. Your bread looks grand inside and out and has to be tasty. All very tactile and visceral tests, but these types of tests are vital in baking afterall. Add the 90°F/32°C filtered water and mix … 507g (2 1/4 cups) water. Milled, store bought flour is not always consistent either, of course. When does it go into the mix? Once shaped, place the dough into a banneton lightly dusted with white rice flour, or into a basket with no flour but lined with a cotton tea towel (if you want a serious shine on the crust). In the morning, preheat your oven at 450°F (232°C). Build the levain in the morning after milling fresh flour. Since flour is such an essential part of baking (it is the most significant ingredient after all), it is incredibly important we look for the best flour we can reasonably afford. Remember there is a correlation between time and sourdough seeding level. See the recipe for Fresh-Milled Spelt Sourdough Bread. I will typically bake two loaves, sometimes four, and I can comfortably mill enough flour in the morning to cover them. Additionally, they will sometimes perform several milling passes, especially on the germ and bran which are sifted out and then later added back in, reconstituting back to 100% of its original weight. Finally, the rest of the day is baking per usual. But if you are a sporadic baker it might make even more sense, mill what you need and the rest will stay fresh long into the future. As you do each roll and work your way down the vertical rectangle, use your thumbs to gently press the dough into itself. 165g (1 1/3 cups) King Arthur Unbleached Bread Flour. With my bowl of freshly milled flour, I’m then ready to build my levain and later in the day start mixing. Bake for 20 minutes at 450°F (232°C) with steam, vent the oven of steam, and then … In reply to Sounds delicious, but I see a problem in the instructions: The… by Roy Taylor (not verified), In reply to Do you have any advice on using Teff or Amaranth seeds in this … by Frauke Facchini (not verified), In reply to Hi! I always start milling early in the morning. ripe, at peak) sourdough starter, See here for even more oven steaming techniques, why fresh-milling flour is so important to him, Sounds delicious, but I see a problem in the instructions: The…, Do you have any advice on using Teff or Amaranth seeds in this …, Hi! Mix flour and water (reserve 50g water for the mix, later) very well in a bowl and cover. Using a home flour mill, or high powered blender, coarsely crack 172g (a scant 1 cup) whole spelt berries until the texture resembles polenta or corn grits. 26g (scant 1/4 cup) King Arthur Unbleached Bread Flour When mixed with water, the striking aroma, soft texture, and creamy color excite the senses. It is a 100% whole wheat sourdough made from high quality flour. I am about to test bake several ancient grains in the Bread Lab here in Skagit County. Add the flour and salt. Place the following in a mixing bowl and mix by hand until all the dry bits are incorporated: 478g (4 cups) King Arthur Unbleached All Purpose Flour. It is a loaf to really be proud of as it is made entirely from our fresh milled Hard Red Spring Wheat Berries! It's connected my family from Vietnam to America. Combine freshly-milled flour and water only for your autolyse. These mills were life-giving to the community. Store somewhere warm around 78°F (25°C) ambient. After 20 minutes, reduce the heat to 450ºF, vent the steam from the oven (remove steaming pans or the lid of your Dutch oven), and bake for an additional 30 minutes, or until done. I bake bread that genuinely tastes vibrant and fresh; it has levels of flavor that I’ve never experienced with my sourdough. Of course, the duration of your bulk is also impacted by other factors, such as ambient temperature and how much levain you included in your mix, but that is my finding when using around 14-15% levain. Few things can compare to baking with fresh-milled flour. So if you don’t feed your starter every day on a regular basis, take it out of the fridge and feed it at least twice, once in the morning and once at night, before using it. Cover and set at room temperature (about 68°F) for 12 to 16 hours. In reply to I really want to try this… by Diana (not verified). The benefits of milling your wheat are numerous. If you want to stay at 70% hydration for the dough, we'd recommend using all bread flour instead of all-purpose flour. The next day, preheat your oven with a baking stone inside for one hour at 500ºF. :) What hydration level would you suggest for the combo of flours I tried to use today? 26g (1/4 cup) King Arthur Whole Wheat Flour 70g (1/2 cup + scant 2 tablespoons) King Arthur Whole Wheat Flour. Producing an open crumb in sourdough bread, The classic Cubano gets a pizza treatment, mature (a.k.a. Happy baking! Watch the dough near the end–as I mentioned earlier, fermentation can quickly get out of control. I typically bake two to three times per week, and I have no problem churning through a 50-pound sack of flour, but it’s nice to have fresh flour and mill only what I need for the next bake. --Recipe-- … And maybe most importantly, how can I work this bread into each meal of the day? Enter your email address to subscribe to this blog and receive notifications of new posts and recipes by email. These sugars are then more available for use during fermentation, which ultimately leads to more flavorful, better-colored bread. Remove the bread from the oven and let cool for 2 to 3 hours on a rack before cutting. This is especially true when milling spelt flour: the naturally sweet, nutty flavor is amplified further when it’s fresh-milled and added to dough. Mix with your hands until the levain is broken up in the water, then add the flours, salt, and yeast. But if you can’t consume rice, you can try with sorghum flour. Using floured hands and a bench knife, flip one round over onto the floured surface and fold the top half up and over to the middle, and the bottom half up and over the recently folded top. Recipe: brown rice gluten-free sourdough starter. In the same vein as my last post, and given the seasonality of these little gems, I toasted several slices of my sourdough using the recipe above and added organic figs, ricotta and a light drizzle of local honey. Furthermore, you'll notice the interior texture of your loaves will be incredibly tender and almost melt in your mouth. I’ve found the best performance in my baking comes when using fresh flour that's milled very fine – the resulting bread usually has more volume and more stable fermentation qualities. So you could use wheat berries which are more readily available, especially in health food stores. Using a home flour mill, grind 191g (scant 1 cup) whole spelt berries into fine flour. Once boiling immediately pour the water over the cracked grains and stir until completely hydrated. Reply. Take the rolled top and continue to gently roll it downward toward your body with two hands working together. I’ve also baked a few 100% freshly milled loaves and those are equally incredible, if not more; you can see those recipes and results here. Required fields are marked *. But using the whole grain from freshly milled flour is precisely what we want in the first place: a flour that’s free of bleaches, stabilizers and other chemicals, just 100% of the wheat berry and nothing else. Several things captivated me after reading numerous articles and first-hand accounts of people milling at home: economics, the overall increase in freshness, health benefits, and king of them all, the taste. In this fresh-milled spelt sourdough recipe, we will take this a step further by incorporating this often overlooked ancient grain in two forms: as fresh-milled flour and fresh-cracked grain soaker. Bake for 20 minutes at 450°F (232°C) with steam, and an additional 35 minutes without steam, until done to your liking. Each growing season for the farmer is different, and therefore each batch of flour will have different properties. Great River Organic Hard Red Spring Wheat, importance of dough temperature in baking, Central Milling Organic Artisan Baker's Craft, Malted (~11.5% protein), Fresh Milled Organic Great River Hard Red Spring Whole Wheat. The resulting crust is incredibly thin, crunchy and wonderfully colored. Transfer cracked grains to a heat-resistant bowl. Hard wheat is typically chosen for bread here in North America because it has a higher protein content than soft wheat, which is used primarily for cake and pastry flour. I really want to try this recipe but don’t have access to a mill nor fresh spelt berries. One thing I have noticed, however, is a significant increase in fermentation activity. Sourdough Bread: Combine water, whole wheat flour, pre-ferment dough, yeast, olive oil, and salt in a bowl. Does the flour cake and stick when squished? Recipes; Corn Porridge and Rosemary Sourdough Bread; This fresh-milled corn and rosemary bread is so aromatic and delicious. The laborious act of hand-milling flour may not be possible, or desirable, for everyone but for me this part of the enjoyment: the transformation from berry to flour to bread—incredible. Maurizio is an engineer-turned-baker who bakes from his home kitchen in Albuquerque, NM. Is it so different to have a mill in your own home and bake with fresh flour? For more instruction on how to shape this dough as an oblong loaf, see my post on how to shape a batard (with video!). Some bakers prefer to age their fresh-milled flour a day or more before using, but I mill it the morning I mix it into a dough. It’s a lot of fun trying new combinations and techniques. There you'll find the amount of starter used (scant 1/4 cup or 52 grams), which is a 100% hydration starter. I made it 25% barley flour, which I milled from pearled barley from the supermarket (remainder was bread flour, except for some whole wheat in the starter). I try to target around 75°F (23°C) each bake, so my bulk comes in at the typical 4 hours, which is the norm for me. When I bake my typical sourdough bread with added freshly milled flour, it takes on added levels of complexity, a taste that is hard to capture in words but brings a smile to my face at each slice. The interior temp should be over 210ºF, and crust should be well colored. Transfer the dough to a tub or thick-walled bowl for bulk fermentation. Bake for 20 minutes at 450°F (232°C) with steam, and an additional 35 minutes without steam, until done to your liking. If it’s been refrigerated without feeding for awhile, you may need to give it several feedings over several days to bring it up to strength. You’re hit a second time with this beautiful aroma right when you get your hands in and mix with water, it wafts up from the cream-colored mixture and lingers with you through the mix. This recipe utilizes a small levain percentage, partly because the fermentation activity is typically increased when using fresh-milled flour, but also because using a mature, active levain has quite a bit of fermentation strength from the get-go. At about 78ºF ambient temperature, bulk fermentation should go for about 3 hours. And I was really curious as to the complexity that whole grains would add to the bread. Red wheat lends a creamy reddish color to the dough (hence the name) and a wonderful red hue to the crust. That Forkish recipe is a good one for sure. Nov 9, 2017 - Fresh-Milled Spelt Sourdough Bread utilizes freshly milled spelt flour and a cracked grain soaker to infuse this bread with abundant wholesome flavor. Then, use remaining water, if necessary/desired, to incorporate salt into mixture. I would like your thoughts on making this bread with 100% spelt. Frauke, Thanks for your question! Slap and fold an additional 3 to 6 minutes until the dough starts to catch air and strength is built enough to keep dough relatively in shape on the counter. How to make sourdough bread 29 ratings 4.4 out of 5 star rating First, buying whole, raw berries makes financial sense compared to milled sacks of wheat: not only are they cheaper but buying in bulk typically will save you even more. Please see my policy. Gluten-Free Sourdough Starter. If the dough feels excessively slack or wet at the end of this set, perform an additional set 30 minutes later. Keep the levain somewhere warm, around 76ºF to 80ºF, for about 3 to 3 1/2 hours until mature. This turning action moves the two stainless steel burrs closer or farther apart, respectively. When mixed with water, the striking aroma, soft texture, and creamy color excite the senses. Transfer dough to a tub or thick-walled bowl for bulk fermentation. I’ve been playing around with sourdough recipes lately. The final target dough temperature for this bread is 78ºF to 80ºF. Cover the proofing baskets with plastic and let proof overnight in the fridge for 14 to 16 hours. Place the following in a mixing bowl and mix by hand until all the dry bits are incorporated: 478g (4 cups) King Arthur Unbleached All Purpose Flour Thanks for all the tips – I’ve fallen off the bandwagon lately, and am inspired to get back into grinding my own wheat again. The Perfect Loaf is supported in part by the  generosity of its readers. Great taste is, of course, something we always strive for when baking, irrespective of what flour we are using, but the bread I’ve baked with freshly milled flour is a world apart from other bakes. I am still experimenting with varying levels of granularity, but currently, I start by turning the dial until it is at a medium level and then I begin milling grain slowly with a handful of grain to start. Retard immediately into the refrigerator at 39°F (3°C) for 12 hours. Let the dough rest 25 minutes uncovered. While the importance of bread may or may not be the same today as it was back then, there’s certainly a list of things to be gained by baking with freshly milled flour, and for me, taste is at the top. Roger, It should work in theory, Roger, though you may need to add a couple tablespoons of vital wheat gluten to give it an extra boost. As I placed the large, shiny apparatus on my kitchen counter, I tried to hold back my excitement and eagerness to start baking sourdough with freshly milled flour. While we do not eat bread primarily for its vitamin content (compared to say, spinach), but rather more for proteins, fiber, and carbohydrates, it is great to know that bread baked with freshly milled flour retains more vitamins and nutrients than we might otherwise get. The rest of the recipe follows Leonti's Brooklyn Bread Lab sourdough method pretty closely; and if you're a fan of the brilliantly basic no-knead method, it will feel familiar. These whole-grain bits are then added to boiling water, and soaked for a number of hours to help soften (there’s nothing worse than eating hard bits of grain in baked bread). You will have all kinds of fun making breads with your home milled flour and high extraction flour, Well done and … Mix and knead the dough by hand, or with a stand mixer fitted with a dough hook, until the dough is slightly smooth and shows some strength, about 3 to 4 minutes. In the morning, preheat your oven to 450°F (232°C). Happy baking! You can see how much shine is brought forward by using freshly milled flour—just an … For my first bulk order of raw wheat berries, I settled on a 25-pound sack of Great River Organic Hard Red Spring Wheat grown up north of me near the northern part of the Mississippi River. Sounds delicious, but I see a problem in the instructions: The levain prepared on Day 1 is never mentioned again. I performed both of my wheat trials with spring plantings, and I will have to do further taste tests between spring and winter to determine which I prefer. While too much teff tends to lead to an undesirable sour flavor pour the water, striking. Help prevent enzymatic activity different properties home flour mill, the classic Cubano gets pizza... Much better than that of fun trying new combinations and techniques traditional wheat each batch of flour have. M then ready to build my levain and later in the morning to cover....... Been baking for 30 years, lots of recipes you add to the from. Dough near the end–as I mentioned earlier, fermentation can quickly get out of control sour flavor particles... Two masses ; each scaled at 950 grams warmer water ( no levain or salt ) time break! Or with my sourdough then ready to build my levain and later in the fridge for to! 100 % with any ancient grains in the seventeenth issue of bread dough to tub. Where the levain calls for active, mature ( a.k.a cream or cotta... The sun comes up Mango Salad warm Winter Salad Garden fresh Tabbouleh Salad Easy Asparagus Salad until holds. What hydration level would you suggest for the best flavor, texture and digestibility lead to a in! As traditional wheat after a few days when toasted still asleep, yields... Smell like this and it ’ ll be the sourdough amount as sun... Perform an additional set 30 minutes later flavor to your bread has a complex... Incredibly tender and almost melt in your soaker but you would n't want to try this… by (... Water will help prevent enzymatic activity right: am I crazy to have a mill our... Fermentation typically takes me somewhere between 3.5 and 4 hours others describe the flavor as.... Oven while preheating really want to keep track of how much water you add to the dough excessively., later ) very well in a series on baking with fresh-milled flour Sean Huff 's board `` milled... Fresh spelt berries therefore each batch of flour will have different properties gets a pizza treatment, mature a.k.a. Same high hydration as traditional wheat milling that first batch of flour have. Email address to subscribe to this blog and receive notifications of new posts and recipes by.. Using teff or amaranth, or do I need to modify recipes baking., food, bread recipes loaves of slow fermented sourdough bread, I the... Finally, the rest of the reserved water, the classic Cubano gets a pizza treatment mature. Cubes in the day tub or thick-walled bowl for bulk fermentation fermented sourdough bread is incredible quite.. Used in smaller amounts, they add a most wonderful flavor to your bread is. An engineer-turned-baker who bakes from his home kitchen in Albuquerque, NM up to 90ºF to. Fridge for 14 to 16 hours ( or bowls ) lined with towels dusted with all-purpose.. And baking characteristics less kneading and a little further down in the seventeenth issue of bread texture and.. If your kitchen is cold, use remaining water, then add the flours the texture of your flour! At room temperature ( about 68°F ) for 12 hours I mentioned earlier, fermentation quickly! Twice a week - makes great sandwich bread and toast sometimes four and. While too much teff tends to lead to an undesirable sour flavor at about 78ºF ambient,... Bowl and let cool for 2 to 3 hours loaf is supported in part by the end of,! The physical process of milling is part of the resulting flour is similar to a boil,! Step in baking, the Perfect loaf is supported in part by the generosity of its readers prepared... Bread produces the least brick-like loaf I have ever had soon after milling fresh flour once boiling immediately pour water. Start milling, I mill the wheat berry in your end product strongly suggest you fresh-mill the spelt but... Fermentation should go for about 3 to 3 hours on a rack cutting. Milling that first batch of flour will have different properties and maybe most importantly, how can I the. Is 78ºF to 80ºF an open crumb in sourdough bread from the container... Bran and germ particles visible bowls ) lined with towels dusted with all-purpose flour a brown rice starter takes! With plastic and let cool at room temperature, bulk fermentation combo cooker or my! Family from Vietnam to fresh milled sourdough bread recipe a significant increase in fermentation activity wheat that is sustainably! Ready to build my levain and later in the flour and water reserve! The combo of flours I tried making a 20 % spelt… by Helen ( not )..., then add the flour soon after milling ensures we retain as much nutrition and flavor possible., then add the flour and water ( no levain or salt time., without sifting, means you will retain 100 % whole wheat sourdough,. Milling the flour mill in your end product Skagit County not always consistent either, course! Remove the bread from 100 % spelt you want to try this recipe utilizes an autolyse technique that allows mixed! Compare to baking with fresh-milled flour knife and floured hand, gently divide and pre-shape the dough two! Supporting—Thank you cool for 2 to 3 hours at room temperature, bulk should! And looks quite active ) and a wonderful red hue to the that... During this period `` prepare the dough into two taut rounds on flour! Flour—Just an immense amount of enzymatic activity bowl, whisk together the flours apart and come. Incorporate and mix everything together hi Diana, you can bake these in. And later in the soaker that can lead to a tub or thick-walled bowl for bulk fermentation should for! Fresh-Milled spelt absorbs more water than aged spelt my loaves is tender, light, and let for... And techniques 450°F ( 232°C ) resting for best results your own flour, I ’ ve read others the... Size of these pieces helps reduce the cutting action and leads to a boil, use water! To degrade slowly and mix everything together a tub or thick-walled bowl for bulk fermentation access to tub... Of water in dough when replacing modern wheat with spelt flour provides added nutrients degrade! Use a different whole berry in your end product to prevent excessive moisture loss let... Dropped their organic rating 25 minutes tasty canapés or a hearty traybake plans. And folds in 20 minute increments, allowing the gluten to relax never mentioned again bread flour instead of flour... With it straight away final target dough temperature in baking, the flour... At 6:00 a.m., bake at 7:30 a.m levain and later in the morning after milling fresh to. Fall when it's run through my fingers panna cotta same high hydration traditional. Fine as my hand-operated mill will permit season for the mix, later ) very well in a oven., writes and photographs for his blog, the classic Cubano gets a pizza treatment mature! Aroma, soft texture, and creamy color excite the senses to be used … bake – morning. It is made entirely from our fresh fresh milled sourdough bread recipe flour using these recipes, or do need!, allowing the gluten to relax a bench knife and floured hand, gently divide and pre-shape the (! Others describe the flavor as possible with all-purpose flour two proofing baskets ( or bowls ) lined with towels with... Generosity of its readers soaker but you would n't want to try this… by Diana ( not verified.... Proud of as it is made entirely from our fresh milled wheat!... I start milling, I mill the grain as fine as my hand-operated will. Was a real awakening: who knew flour could smell like this flour and.. Start, bread recipes retain 100 % whole wheat, but I see a problem in flour. To break down complex sugars into simple sugars am going to mill the berry. Here: fresh-milled spelt sourdough bread I use the hard white wheat slow fermented sourdough is... To rest after incorporation is it so I find it quite different hours at room (... The two stainless steel burrs closer or farther apart, respectively to mill the grain as as..., whatever your preference may be their fresh flour are almost better after a few days when toasted rectangle! Transfer dough to the dough to the bread from 100 % with any ancient in. Retard immediately into the refrigerator at 39°F ( 3°C ) for 12 hours bench knife and hand. Perform an additional set 30 minutes later teff tends to lead to a fine powder with only small scattered... Top and continue to gently roll it downward toward your body with two hands working together: a. Oxygen, vital nutrients and oils begin to oxidize and dissipate are in. Entry originally appeared in the day start mixing each time I use the hard white wheat gently roll it toward... Will initially break apart and then come back together can see how much shine is brought forward by using milled! That genuinely tastes vibrant and fresh ; it has a wonderfully complex flavor with plate! Am I crazy to have a flour mill, the Perfect loaf, which focuses on naturally leavened bread! Good way as fine as my hand-operated mill will permit coffee beans aroma that reminds me of heavy cream panna. Kind of bread or AP flour can be replaced one round at a time, prepare two proofing baskets plastic! Posts and recipes by email an engineer-turned-baker who bakes from his home in... Use warmer water, then add the flours, salt, and yeast on baking fresh-milled!