Fresh Milled Flour Honey Wheat Sourdough

If you didn't join the sourdough craze from the pandemic, it might just be time to give this style of baking a try. There are so many great recipes and the benefits for our health are a proven beneficial.

Honey Wheat Sourdough Made with Fresh Milled Flour Recipe

The night Before:
Feed your starter the night before at bedtime- this recipe will need 100grams of bubbly starter

The next Day:
485 grams Fresh Milled Hard Wheat (I did a mix of hard red and hard white)
380 grams water (make sure it is room temperature to slightly warm)
100 grams bubbly, active starter
100 grams honey
15 grams vital wheat gluten (optional) or just use 15 more grams of FMF
**Mix into a shaggy mass, cover and let autolyse/hydrate 30 minutes
10 grams of salt
**sprinkle over the dough and with damp hands use the pinch and squeeze method to work into the dough - rest, covered 30 minutes
**3-4 minutes of slap and folds, with damp hands, on the counter or other work surface. Place back into the bowl, cover and rest 30 minutes
**Stretch and Folds - rest, covered, 30 minutes
**Stretch and Folds - rest, covered, 30 minutes
**Stretch and Folds - rest, covered, 2 Hours
**Pre-shape, cover and rest 20-30 minutes
**Final shape, cover with a tea towel, place in a bag and refrigerate over night

The next day:
Pre-heat the oven to 500ºF/260ºC - if using a Dutch Oven, have it in the oven while it is pre-heating. If not using a D.O. place a pan on the bottom rack of the oven to pre-heat with the oven
**Take the bread out of the refrigerator once the oven is hot, score the loaf and place in Dutch Oven or add hot water to the pan that was placed on the bottom rack
**Place the Dutch Oven with the bread enclosed, into the hot oven. Drop the temperature to 450ºF/230ºC and bake for 45-55 minutes.
**Bread is done when the internal temperature reaches 210ºF/98ºC
** Cool on a cooling rack for at least 6 hours before slicing.