I use the same bread flour with my starter feed. I usually do a 1:10:10 feed. 5g starter + 50g water + 50g flour.
Once the starter is fed, I let it ferment overnight (8-12 hours at room temp) then I use it in the recipe.
I typically mill the whole wheat flour the day before but an hour before or so is fine as well. I go for as fine of a grind as I can.
Add the water/starter together and mix to combine. I shoot for a final dough temp of 78-80 degrees.
Add the dry ingredients in and mix until shaggy. Cover and rest.
Perform 3-4 sets of stretch and folds or coil folds until sufficient gluten development is attained. I usually do every 20-30 minutes.
The dough should be smooth/elastic at this stage.
Give the dough a final rest until bulk fermentation is complete. At 78-80 degree dough temp, my dough was ready in 3.5-4 hours.
Turn the dough out onto a work surface and round into a smooth ball to build tension into the dough. Bench rest for 15-20 minutes then final shape into a batard shape.
You can either finish in a Banneton with seam side up or in a loaf tin with seam side down.
Proof final time at room temp for 1-1.5 hours or until the dough passes the poke test.
Place into fridge overnight (8-24 hours) and preheat your oven to 425-450 degrees depending on your method of baking. Either Dutch Oven or Sandwich Tin.
I use the double loaf pan method for a sandwich tin. No preheat required.
Score your loaf and spritz with water before topping with another pan and baking for 25 minutes covered, 20-25 minutes uncovered.
Let cool for 1-2 hours then enjoy!
valerieddr
Very nice. Saving this and will try as soon as my mill get delivered .
ronnysmom
This is exactly what I want to do! What size are your banettons? They seem exactly right for sandwich sized loaves.
Perfect-Mistake5435
The squeeze and release made me crumb!
GrrlMazieBoiFergie
Beautiful and instructive, thank you!
Guilty-Ad-1792
That looks beautiful!!
flip_bit_
Well done!
Just_Ad3916
Nice
EzeyTheEpic
Sorry if this is a dumb question, but why would you want freshly milled flour? What’s the benefit?
GonzoTheWhatever
Okay so, I must be using WAYYYY too much water in my dough. I use 100% King Arthur bread flour and have been trying around 76%-77% hydration and every single time the dough is SOOOO sticky that it’s impossible to work with or shape. This guy’s running 80%+ hydration and it looks like flippin’ pizza dough.
My next loaf I’m dropping down to 70% because this is getting ridiculous.
11 Comments
[Recipe]
100g active starter
205g fresh milled whole wheat flour (Hard Red)
205g strong bread flour (King Arthur Bread Flour)
340g water
10g salt
I use the same bread flour with my starter feed. I usually do a 1:10:10 feed. 5g starter + 50g water + 50g flour.
Once the starter is fed, I let it ferment overnight (8-12 hours at room temp) then I use it in the recipe.
I typically mill the whole wheat flour the day before but an hour before or so is fine as well. I go for as fine of a grind as I can.
Add the water/starter together and mix to combine. I shoot for a final dough temp of 78-80 degrees.
Add the dry ingredients in and mix until shaggy. Cover and rest.
Perform 3-4 sets of stretch and folds or coil folds until sufficient gluten development is attained. I usually do every 20-30 minutes.
The dough should be smooth/elastic at this stage.
Give the dough a final rest until bulk fermentation is complete. At 78-80 degree dough temp, my dough was ready in 3.5-4 hours.
Turn the dough out onto a work surface and round into a smooth ball to build tension into the dough. Bench rest for 15-20 minutes then final shape into a batard shape.
You can either finish in a Banneton with seam side up or in a loaf tin with seam side down.
Proof final time at room temp for 1-1.5 hours or until the dough passes the poke test.
Place into fridge overnight (8-24 hours) and preheat your oven to 425-450 degrees depending on your method of baking. Either Dutch Oven or Sandwich Tin.
I use the double loaf pan method for a sandwich tin. No preheat required.
Score your loaf and spritz with water before topping with another pan and baking for 25 minutes covered, 20-25 minutes uncovered.
Let cool for 1-2 hours then enjoy!
Very nice. Saving this and will try as soon as my mill get delivered .
This is exactly what I want to do! What size are your banettons? They seem exactly right for sandwich sized loaves.
The squeeze and release made me crumb!
Beautiful and instructive, thank you!
That looks beautiful!!
Well done!
Nice
Sorry if this is a dumb question, but why would you want freshly milled flour? What’s the benefit?
Okay so, I must be using WAYYYY too much water in my dough. I use 100% King Arthur bread flour and have been trying around 76%-77% hydration and every single time the dough is SOOOO sticky that it’s impossible to work with or shape. This guy’s running 80%+ hydration and it looks like flippin’ pizza dough.
My next loaf I’m dropping down to 70% because this is getting ridiculous.
You make it look so easy!!