Fresh Milled Artisan Sourdough Bread in a Hurry!

Starting with warm fresh milled flour and warm water, this simple fresh milled artisan sourdough recipe will quickly get from the mixing bowl and into the oven with little fuss. Using a stand mixer makes this a no fuss recipe that requires less planning than the method of stretching and folding your dough at regular intervals.

Making Fresh Milled Artisan Sourdough

_{This post contains affiliate links. View our privacy policy for more information.}

INGREDIENTS:

• 750g fresh milled hard white wheat
• 250g fresh milled spelt
• 800g warm water
• 24g salt
• 200g active sourdough starter

Step 1

Save yourself some dishes and mill your flour straight into your stand mixer bowl.

Step 2

To start your fresh milled artisan sourdough off to the right foot, make sure to use warm water. Then add your salt, and active sourdough starter. Use your stand mixer’s flat paddle to mix together all the ingredients until no dry flour is visible.

Step 3

Cover and allow your mixture to rest for 60 minutes.

Step 4

Using your stand mixer’s dough hook, knead your dough for 7-10 minutes.

Step 5

Using a dough scraper, transfer your dough into a straight sided clear container. I use this Cambro food storage container. Using wet hands, I press the top of the dough flat.

Step 6

Allow your dough to rise 25%. I make a small mark on the side of my container using a dry erase marker to make this super easy. I find making two loaves at a time as well as starting with warm ingredients makes this rise very quickly. Often I am waiting no longer than 1-2 hours unless the house suddenly gets flooded with a cold breeze thanks to some open windows.

Step 7

When your dough is done proofing, divide your dough into two equal parts and shape. Transfer them into prepared proofing baskets.

Step 8

Ferment overnight in the fridge (approximately 12 hours). Whole grains ferment very quickly, so you don’t really want to do much more than 12 hours. It won’t ruin your bread, but it will affect your oven spring, but not the flavor! It will still be delicious.

Step 9

When you are ready to bake, preheat your oven with a dutch oven inside at 450 degrees Fahrenheit for 40 minutes.

Step 10

When your oven is ready, turn out your loaf onto a piece of parchment paper and score your loaf with a sharp knife or razor. I use a single sided razor for this job.

Step 11

Carefully place your loaf in your preheated dutch oven, cover, and bake for 35 minutes. Uncover and bake for 5-6 minutes more. You can check that it is done using an instant read thermometer. It should read 200 degrees or higher. *NOTE* you can bake it longer with the lid off if you desire a crispier or darker crust. It’s all personal preference there.

Step 12

Allow it to cool for 1.5-2 hours and enjoy! If you can’t wait quite that long, taking a small slice off the end is perfectly acceptable and encouraged around here. Make sure to eat it with butter.

I have successfully made this recipe with hard red wheat instead of hard white wheat, but increased the water level by 25g and it turned out beautifully. If this simple fresh milled artisan sourdough recipe resonates with you and you decide to give it a try, please let me know!

Happy Baking!