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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).
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Prep Time 45 minutes
Cook Time 45 minutes
Fermentation + Cold Proof 16 hours
Total Time 17 hours 30 minutes
Servings: 8
Course: Side Dish
Cuisine: American
Calories: 212
Ingredients Equipment Method Notes

Ingredients
  

  • 435 grams Fresh-milled flour Hard white: 260g, Hard red: 110g, Spelt: 40g, Rye: 25g (If your family hates strong wheat flavor, swap hard red → hard white and keep rye at 15–20g)
  • 325 grams Water Hold back 25g initially
  • 90 grams Active starter (I used AP, 100% hydration) 100% hydration means you feed it equal weights of flour and water
  • 9 grams Salt
  • 10 grams Vital wheat gluten (optional, ~2% of flour) enhances rise, structure, and texture for FMF

Equipment

  • 1 Cast iron Dutch oven with lid (5–6 qt)
  • 1 Parchment Paper
  • Sheet pan (heat shield) optional
  • 1 Banneton or bowl + towel

Method
 

STEP 1 — MILL + AUTOLYSE (30–60 MIN)
  1. Mill the grains to make 435g fresh-milled flour. Hard white: 260g, Hard red: 110g, Spelt: 40g, Rye: 25g
  2. In a large bowl, mix 435g flour with 300g water (reserve 25g water).
  3. Stir until no dry flour remains. Cover and rest 30–60 minutes.
STEP 2 — ADD STARTER + SALT + VITAL WHEAT GLUTEN
  1. Add 90g active starter, 9g salt, and 10g vital wheat gluten (optional).
  2. Mix until fully incorporated and dough becomes cohesive.
  3. 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)
  1. Cover and keep dough at a warm room temp if possible (73–78°F is great).
  2. Do 3–4 sets of coil folds or stretch-and-folds:
  3. Fold set #1 at 30 minutes.
  4. Fold set #2 at 60 minutes.
  5. Fold set #3 at 90 minutes.
  6. Optional fold set #4 at 120 minutes if dough still feels weak.
  7. After folds, leave dough undisturbed to finish bulk.
STEP 4 — BULK FERMENTATION (STOP EARLY FOR 100% FRESH MILLED)
  1. Continue bulk until dough rises about 40–60% (about 1.4–1.6x), not doubled.
  2. 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
  1. Turn dough out gently onto a lightly damp counter.
  2. Preshape into a loose round (don’t degas aggressively).
  3. Rest 15–20 minutes uncovered or lightly covered.
STEP 6 — FINAL SHAPE (TIGHT FOR HEIGHT)
  1. Final shape into a tight boule (build surface tension for best oven spring).
  2. Place seam-side up into a well-floured banneton (or towel-lined bowl).
  3. Cover and refrigerate 10–18 hours.
STEP 7 — PREHEAT (ANTI-BURN SETUP)
  1. Place cast-iron Dutch oven (with lid) on the middle rack.
  2. Place an empty sheet pan on the rack below (heat shield to prevent burnt bottoms).
  3. Preheat oven to 475°F and preheat Dutch oven for 45 minutes.
STEP 8 — BAKE (NO BURNT BOTTOM)
  1. Remove loaf from fridge (bake cold).
  2. Flip onto 2 layers of parchment (double parchment helps prevent burning).
  3. Score one confident slash 1/2–3/4 inch deep at a slight angle.
  4. Carefully lower into hot Dutch oven and cover with lid.
  5. Bake covered 25 minutes at 450°F.
  6. Remove lid, reduce to 425°F, and bake uncovered 15–20 minutes until deep golden brown.
  7. If top is browning too fast, tent loosely with foil for the last 5–10 minutes.
STEP 9 — COOL (IMPORTANT FOR FRESH MILLED)
  1. 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.