• 200g Active Sourdough Starter
• 700g Filtered Water
• 500g Unbleached Bread Flour
• 500g Hard White Wheat Berries
• 20g Salt

1. Mill the Flour – Mill 500g of hard white wheat berries into fresh flour using your NutriMill grain mill. Set the mill to the finest setting to create a light, fine-textured flour that will mix easily into the dough.
2. Mix the Starter – In the bowl of a stand mixer, add 700g of filtered water, 200g of active sourdough starter, and 20g of salt. Using the stainless steel dough hook or a sourdough whisk, mix until everything is fully combined.
3. Add the Flour – Add 500g of unbleached bread flour and 500g of fresh-milled flour to the bowl. Using the stainless steel dough hook attachment, mix on speed 2 for about 4-5 minutes, or until the dough becomes smooth and elastic. The dough should be slightly sticky but well incorporated.
4. Stretch and Fold – Remove the dough from the mixer and transfer it to a large, lightly greased bowl. Perform one stretch and fold by gently lifting one side of the dough and folding it over itself, then rotating the bowl and repeating on all four sides.
5. Bulk Fermentation (First Rise) – Cover the bowl with plastic wrap or a damp kitchen towel and let it rise at room temperature for 6-12 hours, or until it doubles in size. Rise time depends on the temperature in your kitchen. A warm environment (75-80°F) will help it rise faster, while a cooler environment (65-70°F) may require a longer rise.
6. Divide the Dough – Once the dough has risen, divide it into two equal portions (about 700g each).
7. Shape the Loaves – Stretch each piece of dough into a rectangle about 8x10 inches on a lightly floured surface. Fold both sides toward the center like a burrito, then roll it up tightly like a cinnamon roll. This shaping method is called the tri-fold-cinnamon roll technique and helps create an even structure in the final loaf.
8. Final Proof – Place each shaped loaf into a well-floured banneton (proofing basket) to help maintain its shape. Cover the bannetons with shower caps, plastic wrap, or a towel, and let the dough rest at room temperature for 1-2 hours.
9. Cold Fermentation – Transfer the loaves to the refrigerator for 4-48 hours. This cold fermentation process slows down yeast activity, allowing the bread to develop a richer, more complex flavor.
10. Preheat the Oven – Preheat your oven to 450°F (232°C) with two cast iron Dutch ovens inside for at least 45 minutes before baking. The preheated Dutch ovens help create steam, giving the bread a crusty exterior and soft interior.
11. Prepare for Baking – Take loaves out of the fridge and gently flip each onto a sourdough sling or parchment paper. Score the top with a sharp bread lame or razor blade to allow it to expand while baking.
12. Bake the Bread – Carefully transfer the loaf into the hot Dutch oven, add 1-2 ice cubes under the sourdough slings to generate steam, and cover with the lid.
13. Baking Time – Bake with the lid on for 20-25 minutes to trap moisture and allow the bread to rise fully. Remove the lid and bake for an additional 15-20 minutes until the crust is deep golden brown.
14. Prevent Burning – To prevent the bottom of the loaves from burning, place a baking sheet on the bottom rack of the oven during baking.
15. Cooling the Bread – Once baked, carefully remove the loaves from the Dutch ovens and place them on a cooling rack.
16. Let the Bread Rest – Let the bread cool for at least 1-2 hours before slicing. Cutting too soon can release trapped steam, making the bread gummy inside.

Enjoy Your Fresh-Milled Sourdough!

Slice and enjoy with butter, jam, avocado, or your favorite spreads. This bread is also perfect for sandwiches, toast, or as a side to soups and salads.