There’s something inherently comforting about baking bread, especially when it comes to a rustic loaf like the Milled Flour Farmhouse Sourdough Boule. The process of mixing, kneading, and waiting as the dough rises fills the kitchen with warmth and anticipation. It’s a connection to our roots, a beautiful reminder that the simplest ingredients can come together to create something special. Each slice of this bread is soft, slightly chewy, and packed with flavor that brings a smile to everyone at the table.
What sets this sourdough apart is its unique blend of ingredients. Combining 400g of freshly milled whole wheat flour with 100g of bread flour creates a nutritious and hearty loaf. The addition of 375g of water keeps it moist, while 100g of active sourdough starter gives it that tangy, delightful flavor we all love. Lastly, with a pinch of 10g salt, each bite bursts with subtle savory notes. This bread is not just food; it’s a wholesome experience that nourishes both body and soul.
The method is straightforward, making it accessible to home cooks of all levels. You will start by mixing both flours with water and sourdough starter until a shaggy dough forms. After letting it rest for 45 minutes to hydrate the whole grain flour, you’ll add salt and perform a series of stretch and folds, building the dough’s structure. With a bulk fermentation period of four to six hours, the dough rises beautifully. Once shaped into a tight boule and refrigerated overnight, it’s ready for baking. In a preheated Dutch oven at 450°F, this rustic loaf will bake to perfection—first covered for 20 minutes and then uncovered for another 25, resulting in a crust that’s both crunchy and golden.
This Milled Flour Farmhouse Sourdough Boule is ideal for chilly nights spent with family or gatherings with friends. Whether you serve it warm with a pat of butter or include it in a cozy meal, it’s a loaf that creates memorable moments.
Why You’ll Love This Milled Flour Farmhouse Sourdough Boule
- Nourishing Ingredients: Made with whole grains that are packed with nutrients.
- Delicious Flavor Profile: The blend of whole wheat and bread flour results in a rich, satisfying taste.
- Simple Process: The steps are easy to follow, making it perfect for bakers of all experience levels.
- Versatile Use: Great for sandwiches, toast, or as an accompaniment to soups and stews.
- Hearty Texture: The chewy crust and soft interior make each slice enjoyable.
Whole Wheat Flour Tips
When selecting whole wheat flour for this recipe, it’s important to choose freshly milled flour if possible. Freshly milled whole wheat flour retains more of its nutrients and flavor compared to all-purpose flour. You can either buy it from a local mill or mill it at home using a grain mill. Look for flour that is aromatic and has a slightly coarse texture. This indicates it’s fresh and ready to be used in your baking. Store any leftover flour in an airtight container to maintain its quality.
Options for Substitutions
- You can substitute whole wheat flour with spelt flour for a nuttier flavor.
- Use all-purpose flour instead of bread flour for a lighter texture.
- For gluten-free options, try gluten-free all-purpose flour mix designed for baking.
- Honey or maple syrup can be substituted for sugar if you prefer a hint of sweetness.
- Instead of water, you can use milk for a richer taste.
- Adding seeds like sunflower or pumpkin can bring an extra crunch and delightful flavor.
Watch Out for These Mistakes
One common mistake when mixing the flours and water is not allowing enough resting time for the dough to hydrate. It’s crucial to let the dough rest for 45 minutes after mixing the ingredients to ensure the whole grain flour absorbs the water effectively. Skipping this step will yield a dense loaf rather than a light and airy one.
Another pitfall is the stretching and folding method. Make sure to perform it gently and consistently. If you rush through this process or skip it altogether, your bread may not develop the structure it needs to rise properly during fermentation.
Also, watch the fermentation time. Too short, and the dough won’t rise enough; too long, and it may over-ferment, leading to a sour taste that overpowers the bread. Keep an eye on it and rely on the visible rise as your guide.
Finally, baking time and temperature are essential. Ensure your Dutch oven is preheated adequately before placing the dough inside. If the oven isn’t hot enough, the crust won’t form properly, resulting in a loaf that’s too soft or gummy.
What to Serve With Milled Flour Farmhouse Sourdough Boule?
This farmhouse sourdough boule pairs beautifully with a steaming bowl of vegetable soup or creamy chowder. You might enjoy it with a spread of homemade butter or olive oil and a sprinkle of sea salt. For a heartier meal, serve it alongside a fresh salad garnished with your favorite toppings. You can even use it to create delightful sandwiches filled with roasted vegetables or classic deli meats.
Storage Instructions
Store: To keep your bread fresh, store it in a paper bag at room temperature for up to 3 days. If you wish to extend its shelf life, place it in a plastic bag or wrap it tightly in plastic wrap.
Freeze: You can freeze excess bread for up to 3 months. Slice it before freezing, so you can pull out just what you need without thawing the whole loaf.
Reheat: To reheat, place slices in a toaster or a warm skillet for a few minutes. For an entire loaf, wrap it in foil and bake at 350°F for about 10-15 minutes until warmed through.
Recipe Info
Preparation Time: Approximately 6 hours (includes resting and fermentation)
Cooking Time: 45 minutes
Total Time: Approximately 6 hours and 45 minutes
Level of Difficulty: Easy
Servings: About 8 slices
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1,200 – 1,400
- Protein: 40 – 50g
- Fat: 5 – 7g
- Carbohydrates: 240 – 260g
Ingredients
- 400g freshly milled whole wheat flour
- 100g bread flour
- 375g water
- 100g active sourdough starter
- 10g salt
Step-by-Step Instructions
Step 1: Mix the Dough
In a large mixing bowl, combine 400g of freshly milled whole wheat flour and 100g of bread flour. Gradually add 375g of water and 100g of active sourdough starter. Mix through until just combined, creating a shaggy dough. Cover with a damp cloth or plastic wrap and let it rest for 45 minutes to hydrate the whole grain flour.
Step 2: Add Salt and Stretch
After the resting period, sprinkle 10g of salt over the dough. Using your hands, gently mix in the salt. Begin performing stretch and folds: grab one edge of the dough, stretch it up, and fold it over itself. Turn the bowl 90 degrees and repeat this process. Complete a total of 4 sets, allowing for 30 minutes between each set.
Step 3: Bulk Fermentation
Once the stretch and folds are done, cover the bowl again and let it bulk ferment for 4-6 hours at room temperature. The dough should become visibly risen and puffy.
Step 4: Shape the Boule
Lightly flour your work surface and turn the dough out onto it. Gently shape the dough into a tight boule by folding the edges into the center. Once formed, place it seam-side up in a well-floured banneton. Cover it and refrigerate overnight.
Step 5: Preheat the Oven
The next day, preheat your oven to 450°F. Place a Dutch oven inside to heat up as well.
Step 6: Bake the Bread
When the oven is ready, carefully remove the Dutch oven. Turn your dough out onto a piece of parchment paper. Place the dough in the oven, cover with the lid, and bake for 20 minutes. Then, remove the lid and continue baking for another 25 minutes until the bread is golden brown and sounds hollow when tapped.
In conclusion, this Milled Flour Farmhouse Sourdough Boule is a delightful baking project that combines simplicity and wholesome ingredients. The joy of creating your own bread is unparalleled, and this recipe makes it easy for you to experience that satisfaction. I encourage you to give it a try! Don’t forget to share your thoughts or variations in the comments below. Happy baking!
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Milled Flour Farmhouse Sourdough Boule
- Prep Time: 405 minutes
- Cook Time: 45 minutes
- Total Time: 450 minutes
- Yield: 8 slices 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A rustic sourdough loaf made with freshly milled whole wheat flour and bread flour, resulting in a soft, chewy, and flavorful bread.
Ingredients
- 400g freshly milled whole wheat flour
- 100g bread flour
- 375g water
- 100g active sourdough starter
- 10g salt
Instructions
- Mix the flours, water, and sourdough starter until a shaggy dough forms. Let it rest for 45 minutes.
- Add the salt and perform stretch and folds for a total of 4 sets.
- Cover and let the dough bulk ferment for 4-6 hours until puffy.
- Shape the dough into a boule and refrigerate overnight.
- Preheat the oven to 450°F with a Dutch oven inside.
- Bake covered for 20 minutes, then uncovered for an additional 25 minutes until golden brown.
Notes
Store bread in a paper bag for up to 3 days or freeze for up to 3 months. Reheat in toaster or oven.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 0g
- Sodium: 420mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
