Fresh Milled Flour Artisan Bread
This easy Fresh Milled Flour Artisan Bread is made with 100% freshly milled hard white wheat flour, no sourdough starter needed! It's perfect for sandwiches, toast, or serving with your favorite soups or pasta dishes.
Equipment
- 1 Banneton
Ingredients
- 500 g freshly milled hard white wheat flour
- 325 g warm water
- 6 g active dry yeast
- 53 g honey
- 16 g avocado oil
- 10 g salt
Instructions
- Add the warm water, yeast, and honey to the Bosch mixing bowl. Let stand for 10 minutes.500 g freshly milled hard white wheat flour 325 g warm water,6 g active dry yeast,53 g honey.
- Add the freshly milled flour, oil, and salt. Mix for about 30 seconds to form a shaggy dough. Cover and let the dough rest for 15 minutes. 500 g freshly milled hard white wheat flour,16 g avocado oil,10 g salt.
- Knead for 8–10 minutes. The dough should be soft and slightly tacky but hold together well.
- Transfer the dough to a lightly oiled bowl, turning once to coat the top with oil. Cover and let rise until doubled in size, approximately 45–60 minutes, depending on temperature.
- Turn the dough onto a lightly floured pastry mat or countertop. Using a rolling pin, gently roll the dough into a circle, being careful not to press out all the air.
- Bring the edges of the dough toward the center, pinching them together to seal. Flip the dough seam-side down and gently pull it toward you against the counter to create surface tension and form a tight, round ball.
- Place the dough seam-side up in a well-floured 9-inch banneton. Cover and let rise for 35–45 minutes, until almost double. Gently press the dough with your finger. The indentation should slowly spring back but remain slightly visible.
- While the dough rises, preheat the oven to 425°F with both the base and lid of the bread cloche inside.
- Carefully turn the dough onto parchment paper. Score the top.
- Transfer the dough into the hot cloche. Cover and bake for 25 minutes.
- Remove the lid and bake uncovered for another 10 minutes, or until golden brown and the internal temperature reaches 205–210°F.
- Transfer to a wire rack and cool completely before slicing.
Notes
Don't have a bread cloche? A Dutch oven with a lid works just as well. Preheat it with the oven and follow the same baking instructions.
Allow the bread to cool completely before slicing for the best texture.
Nutrition
Serving: 1sliceCalories: 168.5kcalCarbohydrates: 33.8gProtein: 5.7gFat: 2.4gSaturated Fat: 0.3gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 1.1gSodium: 325.6mgPotassium: 158.4mgFiber: 4.6gSugar: 3.8gVitamin A: 3.8IUVitamin C: 0.02mgCalcium: 15.6mgIron: 1.5mg
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