Go Back
fresh milled sourdough sandwich bread
Fresh Milled Mama

Sourdough Sandwich Bread Made With Fresh Milled Flour

5 from 1 vote
This sourdough sandwich bread made with fresh milled flour is a great way to step into fresh milled flour sourdough! It is a super relaxed overnight recipe that is generally pretty forgiving. Mix it up before bed, wake up shape, rise, and bake!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Bulk Ferment/2nd Rise Time (Can Vary from 8-12 hours) 12 hours
Total Time 13 hours 5 minutes
Servings: 2 loaves
Course: bread
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 690 grams water, cold (2 7/8 cups or 2 3/4 cups+ 2 tbsp.)
  • 94 grams active sourdough starter (approx. 1/3 cup)
  • 897 grams fresh milled hard white wheat flour (approx. 6 2/3 cup flour)
  • 60 grams olive/avocado oil (1/3 cup)
  • 100 grams honey (1/3 cup)
  • 6 grams sunflower lecithin powder (heaping 1/2 tbsp.)
  • 70 grams vital wheat gluten (gluten flour) (approx. 1/2 cup)
  • 10 grams salt (heaping 1/2 tbsp.)

Equipment

  • 2 9x5 or 8 1/2 x 4 1/2 loaf pans (I like the 8 1/2" x 4 1/2" size for a nice domed loaf.)

Method
 

  1. Add all of your ingredients to a stand mixer and knead for 6-8 minutes or until windowpane is reached.
    *I use a Bosch mixer. If you are using a KitchenAid you may want to halve the recipe and it may take longer to knead.
  2. Move dough to an oiled bowl or container to bulk ferment on the counter overnight. Make sure it is covered with plastic wrap or a lid.
    Bulk fermentation can take between 8-12 hours until the dough has risen 75%-100%. (slightly less than doubled or doubled). If your house is cooler than 68F this can take longer.
    *I like using cambro containers so it's easier to gauge the rise.
  3. When bulk fermentation is done remove dough and place on an oiled counter/surface. Gently flatten the dough to release any large air bubbles. Divide the dough into 2 equal portions, shape, and place in buttered/greased loaf pans for the second rise. Cover loaf pans with plastic wrap while rising. The 2nd Rise can take between 2-4 hours. Again, it may take longer if your house is cooler than 68F.
    You'll know it's done when it's risen above the side of the pan. It will be rounded on the top. When you poke it it will leave a slight indent but spring back nice and slowly.
    *Butter works best for loaves to not stick to pans.
  4. Bake at 375F for 45-50 minutes or until the internal temperature is 190-200F.
    *My baking time is 45 minutes, but ovens can vary so please start watching yours at the 40 minute mark when first making this recipe.
  5. When done remove and transfer to a cooling rack. While still warm brush with butter to give a softer, shinier crust. COOL COMPLETELY before slicing.
    *The loaves will seem like they are very hard right out of the oven, but they soften as they cool.
  6. This bread should last 3-5 days at room temperature stored in a bread bag/container.