09/02/2026
(Recipe below!) One of the best ways to get incredible flavor in your sourdough bread: freshly mill your flour. Here I’m using hard red wheat I milled on my KoMo mill in the morning with some already milled type 85, then mixed together when the levain is ripe. You won’t believe the aroma and flavor.
Makes 4 x 900g loaves
Levain
112g type 85 flour
112g water
112g ripe sourdough starter
Main Dough
1000g type 85 flour
750g freshly milled hard red wheat
34g fine sea salt
1300g water 1
200g water 2 (add at the end of mixing if the dough can handle it)
315g ripe sourdough levain
Method
0. Mill flour frst first thing in the morning.
1. Mix Levain ingredients and let ripen at warm temperature for 3 hours
2. An hour before the levain is ripe, add the flour and water 1 to a mixing bowl and mix until no dry bits remain. Let rest for 1 hour.
3. Add levain, mix on speed 1 for 5 minutes, rest 10 minutes, then add salt and Water 2 as needed. Mix until smooth, 6 to 7 minutes on speed 2.
4. Bulk ferment for 2.5 hours with three sets of stretches and folds at 30-min intervals.
5. Divide the dough into 4 x 900g pieces and aggressively preshape into rounds.
6. Shape into a batard and place into fridge overnight.
7. Preheat oven to 450°F (230°C), bake 20 minutes with steam, then 35 min without.
