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amish sourdough bread

Amish Sourdough Bread

Easy sourdough bread made with freshly milled grains.
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Prep Time 1 day
Cook Time 1 hour
Course Bread
Cuisine American

Equipment

  • 1 Digital scale
  • 1 Dutch Oven
  • 1 Parchement paper
  • 1 Grain Mill (optinal)

Ingredients
  

  • 200 grams Sourdough Starter Active and bubbly
  • 650 grams Filtered Water
  • 700 grams Bread Flour
  • 300 grams Freshly Milled Hard Red Wheat (or whole wheat flour)
  • 20 grams Fine Sea Salt

Instructions
 

  • Mix sourdough starter and warm water in a large bowl.
  • Add flour and salt. Knead with a wooden spoon or hands until the dough becomes shaggy.
  • Let rest for 45 minutes in a warm spot.
  • Every 45 mins do a stretch and fold 3-6 times.
  • Let rise on counter until doubled in size.
  • Gently remove from the bowl onto a lightly floured surface. Divide into two loaves. Shape and place it on the counter for 30 mins. Place upside down in a floured banneton basket, cover with a plastic bag and place in the fridge for 12-14 hours.
  • Preheat Oven to 500 with dutch oven inside for one hour.
  • Remove the loaf from the fridge and place it on parchment paper. Dust top with flour and score loaf and place in a hot dutch oven with parchment paper. add 1/4 of water under the parchment paper to help create steam. Place lid on top and bake at 500 for 30 mins. Remove lid and lower temp to 450 and bake for an additional 25 mins. Allow to cool before cutting.

Notes

If you don't have freshly milled grains on hand, any whole wheat flour will work. 
Keyword amish, freshly milled, freshly milled flour, Sourdough, Sourdough bread, traditional bread