Ingredients
Method
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Step 1
The evening before you wish to make the bread, prepare your leaven. Combine ingredients and mix until no clumps remain. Cover and let ferment overnight at room temperature.
You can do coil folds if you prefer, just a matter of preference. The dough needs a minimum of 5-6 hours in the fridge but I prefer an overnight ferment. You can let them sit in the fridge for longer if you want a more sour flavor. Ideally you would let the oven preheat with the baking vessel inside the oven for an hour. But I don’t always do that. Allow the loaves to cool completely before slicing – this is very important!
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Hannah B
a month ago
Does this recipe use fresh ground flour?
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Kristin
a month ago
Partially. But it's an all purpose flour recipe, like the title says
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Hannah B
a month ago
Ok, just confused since I thought you only used fresh milled.
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Kristin
a month ago
Understandable. I personally only use fresh milled and 99% of my recipes are fresh milled. But I do like to provide some recipes using all purpose for those that are not able to mill their own flour just yet :)
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Hannah B
a month ago
Do you have a sourdough recipe you use with all fresh ground flour? I didn’t see one when searching, but I could have missed it.
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Kristin
a month ago
I thought I didn't but it looks like it's not in here yet, i'll get it added asap!
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Hannah B
a month ago
Thank you!
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Kristin
a month ago
Just added it with a full video tutorial!
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Ingredients
Method
Turn cooking mode on
Step 1
The evening before you wish to make the bread, prepare your leaven. Combine ingredients and mix until no clumps remain. Cover and let ferment overnight at room temperature.
You can do coil folds if you prefer, just a matter of preference. The dough needs a minimum of 5-6 hours in the fridge but I prefer an overnight ferment. You can let them sit in the fridge for longer if you want a more sour flavor. Ideally you would let the oven preheat with the baking vessel inside the oven for an hour. But I don’t always do that. Allow the loaves to cool completely before slicing – this is very important!
Only visible to you
Made it?
Cancel
H
Hannah B
a month ago
Does this recipe use fresh ground flour?
Like
Reply
Cancel
Kristin
a month ago
Partially. But it's an all purpose flour recipe, like the title says
Like
Reply
Cancel
H
Hannah B
a month ago
Ok, just confused since I thought you only used fresh milled.
Like
Reply
Cancel
Kristin
a month ago
Understandable. I personally only use fresh milled and 99% of my recipes are fresh milled. But I do like to provide some recipes using all purpose for those that are not able to mill their own flour just yet :)
Like
Reply
Cancel
H
Hannah B
a month ago
Do you have a sourdough recipe you use with all fresh ground flour? I didn’t see one when searching, but I could have missed it.
Like
Reply
Cancel
Kristin
a month ago
I thought I didn't but it looks like it's not in here yet, i'll get it added asap!
Like
Reply
Cancel
H
Hannah B
a month ago
Thank you!
Like
Reply
Cancel
Kristin
a month ago
Just added it with a full video tutorial!
Like
Reply
Cancel
