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DETAILED RECIPE
Fresh-Milled Sourdough Loaf (using Dutch Oven)
Tall, flavorful 100% fresh-milled sourdough loaf (AP starter) baked in a cast-iron Dutch oven with an anti-burn setup (sheet pan heat shield + lower finish temp).
Ingredients
Equipment
Method
STEP 1 — MILL + AUTOLYSE (30–60 MIN)
- Mill the grains to make 435g fresh-milled flour. Hard white: 260g, Hard red: 110g, Spelt: 40g, Rye: 25g
- In a large bowl, mix 435g flour with 300g water (reserve 25g water).
- Stir until no dry flour remains. Cover and rest 30–60 minutes.
STEP 2 — ADD STARTER + SALT + VITAL WHEAT GLUTEN
- Add 90g active starter, 9g salt, and 10g vital wheat gluten (optional).
- Mix until fully incorporated and dough becomes cohesive.
- If dough feels stiff, add reserved water a little at a time (up to 25g) until tacky and elastic (not soupy).
STEP 3 — STRENGTH BUILDS (3–4 FOLD SETS)
- Cover and keep dough at a warm room temp if possible (73–78°F is great).
- Do 3–4 sets of coil folds or stretch-and-folds:
- Fold set #1 at 30 minutes.
- Fold set #2 at 60 minutes.
- Fold set #3 at 90 minutes.
- Optional fold set #4 at 120 minutes if dough still feels weak.
- After folds, leave dough undisturbed to finish bulk.
STEP 4 — BULK FERMENTATION (STOP EARLY FOR 100% FRESH MILLED)
- Continue bulk until dough rises about 40–60% (about 1.4–1.6x), not doubled.
- Look for: slightly puffy dough, some jiggle, bubbles along sides, and a poke that springs back slowly leaving a slight dent.
STEP 5 — PRESHAPE + REST
- Turn dough out gently onto a lightly damp counter.
- Preshape into a loose round (don’t degas aggressively).
- Rest 15–20 minutes uncovered or lightly covered.
STEP 6 — FINAL SHAPE (TIGHT FOR HEIGHT)
- Final shape into a tight boule (build surface tension for best oven spring).
- Place seam-side up into a well-floured banneton (or towel-lined bowl).
- Cover and refrigerate 10–18 hours.
STEP 7 — PREHEAT (ANTI-BURN SETUP)
- Place cast-iron Dutch oven (with lid) on the middle rack.
- Place an empty sheet pan on the rack below (heat shield to prevent burnt bottoms).
- Preheat oven to 475°F and preheat Dutch oven for 45 minutes.
STEP 8 — BAKE (NO BURNT BOTTOM)
- Remove loaf from fridge (bake cold).
- Flip onto 2 layers of parchment (double parchment helps prevent burning).
- Score one confident slash 1/2–3/4 inch deep at a slight angle.
- Carefully lower into hot Dutch oven and cover with lid.
- Bake covered 25 minutes at 450°F.
- Remove lid, reduce to 425°F, and bake uncovered 15–20 minutes until deep golden brown.
- If top is browning too fast, tent loosely with foil for the last 5–10 minutes.
STEP 9 — COOL (IMPORTANT FOR FRESH MILLED)
- Cool on a rack at least 2 hours before slicing for best crumb and moisture set.
Notes
- If bottoms still brown too much: keep the sheet pan below AND add a third layer of parchment or a silicone sling.
- If loaf is pale: add 3–5 minutes uncovered.
- If loaf spreads/low rise: stop bulk earlier (closer to 40–50% rise) and shape tighter.
Other Pictures
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