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.
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For
1
M
I
Leaven:
10
g
Active starter
25
g
Unbleached all purpose flour
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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
3 months ago
Does this recipe use fresh ground flour?
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Kristin
3 months ago
Partially. But it's an all purpose flour recipe, like the title says
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Hannah B
3 months ago
Ok, just confused since I thought you only used fresh milled.
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Kristin
3 months 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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H
Hannah B
3 months 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
3 months 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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H
Hannah B
3 months ago
Thank you!
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Kristin
2 months 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.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
1
M
I
Leaven:
10
g
Active starter
25
g
Unbleached all purpose flour
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
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
3 months ago
Does this recipe use fresh ground flour?
Like
Reply
Cancel
Kristin
3 months ago
Partially. But it's an all purpose flour recipe, like the title says
Like
Reply
Cancel
H
Hannah B
3 months ago
Ok, just confused since I thought you only used fresh milled.
Like
Reply
Cancel
Kristin
3 months 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
3 months 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
3 months 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
3 months ago
Thank you!
Like
Reply
Cancel
Kristin
2 months ago
Just added it with a full video tutorial!
Like
Reply
Cancel
