Freshly Milled Bread

Ingredients for full loaf

• 75g ripe starter
• 15g salt
• 600g milled wheat flour (1/3 soft wheat, 2/3 hard wheat)
• 400g Heritage AP flour
• 650g warm water

Ingredients for 2/3 loaf (feeds 4 people)

• 55g ripe starter
• 10g salt
• 400g milled wheat flour (133g soft wheat, 266g hard wheat)
• 270g Heritage AP flour
• 440ml warm water

Instructions

Mill flour. Mix starter and warm water, add to flour and mix thoroughly. Let sit 30-60 min with warm damp towel over bowl. Add salt and mix in. Stretch and fold several times. Replace towel, let sit 10-13 hrs (will double in size).

Preheat oven to 450F with Dutch oven inside (make sure to remove any plastic knobs from the lid). Flour a block & hands. Dump dough. Fold four ways. Should get tight. Flight dough upside down so seams on bottom. Cup and turn till it’s a neat little ball. Sprinkle flour on top. Put in bowl in fridge for 30 min.

Take Dutch oven out, crumple a large sheet of parchment paper and line the Dutch oven. Set dough inside & score with sharp knife. for full loaf - bake 25 min with lid on and 25 min with lid off. for 2/3 loaf - bake 20 min with lid on and 20 min with lid off.