Freshly Milled, Hard White Wheat Sandwich Bread

Soft, lightly sweet sandwich loaf made with freshly milled wheat and all-purpose flour. When substituting 1pk of commercial yeast for 100g of sourdough starter: subtract 67g of flour and 33g of water. Adjusted Recipe: 222g Water, 61g Milk, 100g Sourdough Starter, 100g Freshly Milled Flour, and 233g All Purpose Flour. 400• for 30min, covered 375• for 15min, uncovered

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Hydrate the Fresh Flour: Whisk the warm water, warm milk, sugar, butter, and yeast in your bowl. Stir in the 1 1/3 cups of freshly milled flour, salt, and 2 cups of the all-purpose flour until a shaggy dough forms.

Step 2

Let it rest for 15 minutes. This softens the sharp bran layers.

Step 3

Rest and fold: Do a quick "stretch and fold" with wet hands. Wait 30 minutes between rounds.

Step 4

Cover and ferment: Cover the bowl tightly with plastic wrap or a lid. Refrigerate overnight: Place the bowl straight into the fridge for 12 to 24 hours.

Step 5

Day 2: Shape, Rise, and Bake. Punch down the cold, puffy dough to release trapped gas. Turn it onto a lightly floured surface and roll it into a neat log. Place in pan: Drop the log into a greased 8.5 x 4.5-inch loaf pan.

Step 6

The final rise: Cover loosely and let it rise at room temperature for about 2 hours until it crowns about 1 inch above the rim of the pan.

Step 7

Bake: Bake at 375°F for 45 minutes (double batch 55min) until deep golden brown.

Step 8

Cool: Immediately brush the top crust with melted butter. Let cool completely, about 1 hour, on wire rack before slicing.