Once preheated, remove your dough from the fridge, unwrap, score with a sharp blade (I like one single slash from top to bottom at about a 30º angle), and load into the oven. But perhaps most importantly, the resulting flour is spectacularly fine, very light and the aroma is intoxicating. 52g (3 1/2 tablespoons) water*. Using a bench knife and floured hand, gently divide and pre-shape the dough into two taut rounds on the counter. Autolyse: In a large mixing bowl, whisk together the flours. It is a loaf to really be proud of as it is made entirely from our fresh milled Hard Red Spring Wheat Berries! Throughout history, communities were centered on the flour mill. Working with one round at a time, liberally flour the work surface and the top of the resting dough. Why? She uses freshly milled wheat berry flour but this recipe can work using pre milled flour from any grocery store. 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. It makes perfect sandwich bread or delicious sourdough toast! 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. I want YOURS! The Perfect Loaf is supported in part by the  generosity of its readers. This is my bread recipe that I make twice a week - makes great sandwich bread and toast! 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. 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. It’s a lot of fun trying new combinations and techniques. *For the best flavor, we strongly suggest you fresh-mill the spelt, but you can substitute King Arthur Spelt Flour. Before you get started, read over my tips and tricks for making and baking You can’t get much better than that! Few things can compare to baking with fresh-milled flour. Studies show that freshly milled flour provides added nutrients to your diet compared to aged flour. Apr 27, 2017 - This is the second post in a series on baking with fresh-milled flour. It’s much better to focus on the fact that this bread is just plain delicious (and, in some possibly unquantifiable way, healthier). ... baking bread with freshly milled flour unlocks terroir specific flavors and nuances. If the dough feels excessively slack or wet at the end of this set, perform an additional set 30 minutes later. In the morning, preheat your oven to 450°F (232°C). I’ve read others describe the flavor as “nutty” or “grassy”—in a good way. How to make sourdough bread 29 ratings 4.4 out of 5 star rating There are accounts of the unpredictability of freshly milled flour, how different batches (and sometimes the same batch but just day-to-day variation) of grain can ferment at drastically different rates, and how aging flour helps to level out the inconsistencies. Turn the rectangle 90º and grab a small portion of the top; pull up and fold over a little bit, pressing down to seal. Does the flour cake and stick when squished? Check out our inaugural post in this series, in which Martin Philip, baker for King Arthur Flour, explains why fresh-milling flour is so important to him and how to bake a fresh-milled miche. The dough will initially break apart and then come back together. At about 78ºF ambient temperature, bulk fermentation should go for about 3 hours. Perform 3 sets of stretch and folds in 20 minute increments, allowing the gluten to relax between each set. During this time, prepare two proofing baskets (or bowls) lined with towels dusted with all-purpose flour. See here for even more oven steaming techniques. The texture of the resulting flour is similar to a fine powder with only small, scattered bran and germ particles visible. 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. Frauke, Thanks for your question! Keep the levain somewhere warm, around 76ºF to 80ºF, for about 3 to 3 1/2 hours until mature. 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. I never knew wheat could smell like this and it’s captivating. You can find the recipe page here: Fresh-Milled Spelt Sourdough Bread. 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. Build the levain in the morning after milling fresh flour. At 80ºF bulk fermentation typically takes me somewhere between 3.5 and 4 hours. This recipe utilizes an autolyse technique that allows the mixed flour and water (no levain or salt) time to rest after incorporation. Happy baking! There are many great resources out there for local wheat that is farmed sustainably, why not take advantage of these great products? Using the flour soon after milling ensures we retain as much nutrition and flavor as possible. … Furthermore, you'll notice the interior texture of your loaves will be incredibly tender and almost melt in your mouth. Fresh whole grain flour has all the bran and germ in it so I find it quite different. Annabelle@KAF, Do you have any advice on using Teff or Amaranth seeds in this kind of bread? When stored properly (a cool, dry pantry devoid of light) the shelf life of raw wheat berries is incredibly long—years long, so ordering an excess is never a problem. ", Hi Roy! Maurizio's passion for baking ensures his hands are in dough just about every day. Let’s talk about the taste. Web page addresses and email addresses turn into links automatically. Adding salt will help prevent enzymatic activity in the soaker that can lead to an undesirable sour flavor. If you shaped your dough as a boule, you could bypass the steaming pans and bake your dough in a large Dutch oven or combo cooker. Your goal is a starter that doubles in size readily, and looks quite active. 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. I really want to try this recipe but don’t have access to a mill nor fresh spelt berries. You can bake these loaves in a Dutch oven or combo cooker or with my method for steaming your home oven. 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. Milled, store bought flour is not always consistent either, of course. Once boiling immediately pour the water over the cracked grains and stir until completely hydrated. When milling spelt, I mill the grain as fine as my hand-operated mill will permit. 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. It is a 100% whole wheat sourdough made from high quality flour. As you do each roll and work your way down the vertical rectangle, use your thumbs to gently press the dough into itself. Mix flour and water (reserve 50g water for the mix, later) very well in a bowl and cover. Dump the dough from the bulk container to an unfloured work surface. But is my wife right: am I crazy to have a flour mill in our kitchen? I notice here your bread is around 60% hydration (I couldn't see how much levain you used here though and what % hydration the levain is), and you advised to someone in the comments to lower the hydration even more with store bought spelt flour. While the levain is maturing, proceed with making the cracked grain soaker, milling the flour and preparing the dough for autolyse. Cover and set at room temperature (about 68°F) for 12 to 16 hours. These mills were life-giving to the community. People would gather when the mill was finished grinding berries into wheat and pick up their fresh flour to bake with it straight away. You can see how much shine is brought forward by using freshly milled flour—just an immense amount of enzymatic activity. Cover to prevent excessive moisture loss and let cool at room temperature* until needed at the beginning of bulk fermentation. Additionally, soaking the cracked grain helps prevent excessive cutting of the gluten network and reduces the amount of water the grains could leach out of the dough during bulk fermentation and proofing. We hope this helps and happy baking! 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. I have not had firsthand experience with fresh-milled & reconstituted flour, but I’ve read several accounts where bakers say there is something different about the taste, nutrition—and it simply does not perform the same as freshly milled flour milled in a single pass (see Peter Reinhart's latest book, Bread Revolution). Transfer cracked grains to a heat-resistant bowl. Bring 215g (1 cup less 1 tablespoon) water to a boil. *I steam my oven using an oven roasting pan containing tightly rolled kitchen towels and another pan containing food grade lava rocks. We hope this helps. That thin and crackly crust crisps up even further, along with the open interior, to provide the perfect crunchy vessel for bruschetta, ricotta & honey or even just a good slather of salted butter (you'll see what I mean in just a bit). 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. Note that the baker’s percentages listed below are with respect to the final dough ingredients and do not take into account the levain. Thanks for all the tips – I’ve fallen off the bandwagon lately, and am inspired to get back into grinding my own wheat again. These sugars are then more available for use during fermentation, which ultimately leads to more flavorful, better-colored bread. When I first experimented with the mill I used my whole wheat flour on hand as a guideline, I placed the two side-by-side and inspected the differences. It works very well with both. I bake bread that genuinely tastes vibrant and fresh; it has levels of flavor that I’ve never experienced with my sourdough. Check out our inaugural post in this series, in which Martin Philip, baker for King Arthur Flour, explains why fresh-milling flour is so important to him and how to bake a fresh-milled miche. 2021 Like other things that we buy on the grocery shelf, it’s hard to know exactly when the flour was milled, or where the grain came from. I am about to test bake several ancient grains in the Bread… by Roger Stambaugh (not verified), A Latin-inspired sourdough pizza from Bryan Ford, Bryan Ford shares a sweet spin on focaccia, Facebook Instagram Pinterest Twitter YouTube LinkedIn. 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. Aug 17, 2019 - Fresh-milled corn has spectacular flavor, and when combined with the smooth texture of organic all purpose flour and fermented with sourdough starter, you get a super tortilla. He bakes, writes and photographs for his blog, The Perfect Loaf, which focuses on naturally leavened sourdough bread. I obtained my results empirically, but by merely taking flour and pressing it between my fingers I can garner a surprising amount of data: how large are the bran particles? Required fields are marked *. See more ideas about recipes, food, bread recipes. Lines and paragraphs break automatically. Perfetto. Sounds delicious, but I see a problem in the instructions: The levain prepared on Day 1 is never mentioned again. The entire dough should jiggle when shaken. Recipes; Corn Porridge and Rosemary Sourdough Bread; This fresh-milled corn and rosemary bread is so aromatic and delicious. Bake a fresh loaf of sourdough bread with our ultimate recipe collection, then turn it into tasty canapés or a hearty traybake. 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. Additionally, spelt has extreme extensibility (the ability for dough to stretch without tearing), which contributes to a more loose and stretchy dough overall, but also aids in attaining a soft and porous crumb. I baked this recipe using my method for steaming a home oven. Store near levain. 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. To start, bread baked with freshly milled flour has higher vitamin and fiber levels in resulting loaves1. 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. But if you can’t consume rice, you can try with sorghum flour. Incredibly simple but exquisitely delicious. Using about 30g of the reserved water, incorporate levain build into autolyse and hand-mix thoroughly. This recipe gives you tortillas with amazing flavor, texture and digestibility. 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. So you could use wheat berries which are more readily available, especially in health food stores. 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. Once the oven is preheated, boil 1 to 2 cups of water and pour over the rolled kitchen towels; place the pan of towels into the oven. For me it’ll be the sourdough amount as the time frames work best in my daily schedule. 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. 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. It exuded quality and craftsmanship. The benefits of milling your wheat are numerous. This post might include affiliate links. The soaker may feel firm, but the added water will help incorporate and mix everything together. 2 years ago. When you smell aged flour, it might have a particular sweet smell, but there’s something more here, something I wasn’t expecting the first time I milled. Surprisingly these loaves with fresh flour are almost better after a few days when toasted. I tried making a 20% spelt bread today (with the rest being all purpose flour) and tried 70% hydration and found the dough so wet and sticky that I could not shape it and it ended up coming out very dense. Bake for 20 minutes at 450°F (232°C) with steam, and an additional 35 minutes without steam, until done to your liking. 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). Cover the proofing baskets with plastic and let proof overnight in the fridge for 14 to 16 hours. Retard immediately into the refrigerator at 39°F (3°C) for 12 hours. This recipe gives you tortillas with amazing flavor, texture and digestibility. 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. Give the dough one set of stretch and folds during this period. This turning action moves the two stainless steel burrs closer or farther apart, respectively. When I’m baking sourdough bread I use the hard white wheat. For more instruction on how to shape this dough as an oblong loaf, see my post on how to shape a batard (with video!). This recipe makes two 1-kilogram loaves. Increase the … I haven't noticed drastic differences in flour performance (regarding strength) when using fresh flour, but then again I’m still relatively new at the milling game. Hi Diana, you could use a different whole berry in your soaker but you wouldn't want to use flour. I’d been wanting to add a sourdough sandwich bread recipe … It's connected my family from Vietnam to America. See the recipe for Fresh-Milled Spelt Sourdough Bread. 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. Milling your own flour, without sifting, means you will retain 100% of the same wheat berry in your end product. Combine freshly-milled flour and water only for your autolyse. You'll want to keep track of how much water you add to acheive this texture though so you can duplicate it next time. The interior of my loaves is tender, light, and yields a vibrant taste compared to my other loaves. 26g (1/4 cup) King Arthur Whole Wheat Flour But used in smaller amounts, they add a most wonderful flavor to your bread. So it sounds like over-hydration was definitely my problem. Using a manual mill is not a fast process, but with the right music playing through my headphones, hand-milling becomes a very meditative process. 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. Have you tried 100% with any ancient grains? See our complete collection of Recipes posts. 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!