Go Back
–+ servings
Side angle shot of baked sourdough sandwich bread in stone loaf pan

Fresh Milled Flour Sourdough Sandwich Bread

Easy sourdough sandwich loaf recipe with fresh-milled flour. Nutritious, flavorful, and ready in under 24 hours.
5 from 1 vote
Print Recipe Pin Recipe Save Recipe
Prep Time 20 hours
Cook Time 45 minutes
Course Bread
Cuisine American
Servings 2 loaves

Equipment

  • 1 Stand mixer (optional - could also use a large mixing bowl and Danish dough whisk to mix by hand)
  • 2 Loaf pans
  • 1 Bread lame (optional - for scoring)
  • 1 Bread knife (for slicing)

Ingredients
  

Levain

  • 1 cup sourdough starter or discard
  • 1 cup water (make sure it's filtered!)
  • 2 cups fresh milled flour (hard white wheat or a mix of hard white and hard red wheat are best)

Bread Dough

  • 1 1/2 cups milk
  • 1/4 cup melted butter (can substitute coconut oil, avocado oil or olive oil as well)
  • 1/4 cup honey
  • 1/4 cup brown sugar (can sub 3 TBSP honey instead)
  • 1 tbsp sunflower lecithin optional - for added softness and elasticity
  • 5 to 6 cups fresh milled flour (hard white wheat or a mix of hard white and hard red wheat are best)
  • 1 tbsp salt

Instructions
 

  • The night before, mix ingredients for the levain together until smooth and let sit, covered at room temperature overnight.
  • Add the levain and all bread dough ingredients (EXCEPT the salt) to the bowl of a stand mixer. Be sure to add the flour 1/2 cup at a time until the dough pulls away from the sides of the bowl. Mix for a few minutes, adding the flour 1/2 cup at a time until the dough pulls away from the sides of the bowl. (You should end up adding between 5 and 6 cups of flour, but this could vary depending on the type of grain used and your environment.)
  • Allow the dough to sit and rest for 30 minutes.
  • Add the salt and knead on low speed for 5 minutes or until the dough is smooth and elastic.
  • Turn off the mixer and loosely cover with plastic wrap or a lid.
  • Let the dough site for 75 minutes, then perform the first stretch-and-fold series: Gently stretch one side of the dough up and fold it over. Turn the bowl one-quarter turn and repeat this process on all sides (for a total of 4 quarter-turns.)
  • Let the dough sit for another 75 minutes, then perform another stretch-and-fold series.
  • Let the dough site for another 75 minutes, for a total bulk fermentation of 3 hours and 45 minutes.
  • Turn the dough out onto a lightly floured surface and divide it into 2 equal parts.
  • Shape each part into a rectangular loaf and place in lightly oiled loaf pans. Cover loosely with plastic wrap and allow each loaf to proof for 1 to 2 hours or until doubled in size. It should rise slightly above the rim of each pan and pass the "poke test" when perfectly proofed.
  • Preheat oven to 350°F. If desired, score each loaf by slashing down the center with a lame, razor blade, or sharp knife.
  • Bake for 45 to 50 minutes or until the internal temperature reaches 200°F and the crust is a dark golden brown color.

Notes

  • Freshly ground flour ferments faster than store-bought, so watch your proofing times closely to avoid overproofing.
  • Your dough should be soft, elastic, and slightly sticky. Add flour gradually, as hydration needs may vary based on your flour and environment.
  • Bake until the loaf reaches an internal temperature of 200°F to ensure it’s fully cooked and avoid a gummy texture.
Keyword fresh ground flour, fresh milled flour, sandwich bread, sourdough
Tried this recipe?Please consider Leaving a Review!