Fresh Milled Flour Sourdough Bread for Beginners - Small Rustic Boule

This Fresh Milled Flour small rustic sourdough boule is the best sourdough recipe for beginners! Learn how to make the best beginner-friendly sourdough bread with this easy same-day recipe that is made with freshly ground wheat flour! No need for a fed starter – you can use your unfed sourdough starter and still get delicious, tangy bread in just 5 hours with very little hands-on time. Perfect for beginners who want to skip the long fermentation process and enjoy fresh homemade sourdough in no time! This is how I've made my sourdough for years, and it is an easy, uncomplicated way to make a beautiful loaf of sourdough bread! I'll show you exactly how to make this easy loaf of sourdough bread in this step-by-step baking tutorial. 

Ingredients:
90 grams sourdough starter (unfed/hungry OR active) 1/3 c
200 grams room temperature water 3⁄4 c
160 grams freshly milled flour (I use hard winter white wheat) 1 1⁄4 c
160 grams all-purpose or bread flour 1 1⁄4 c
(or use all fresh milled flour 360 g or 2 1⁄2 c)
6g vital wheat gluten 2 tsp (increase to 1 Tbs if using all FMF)
6g dough enhancer 2 tsp
8 grams salt 1 1⁄2 tsp

Instructions:
Measure ingredients into a bowl using a kitchen scale measuring in grams, zeroing out scale after each addition. Add starter and water, mix, then add flour, vital wheat gluten, dough enhancer, and salt. Stir to mix until well combined, this usually takes me about 3 minutes. It will seem too dry at first, but keep mixing! Use your hands to better incorporate the flour into the ball of dough. Cover with plastic wrap and let bulk ferment for 3-12 hours. Shape in bowl by pulling the sides to the middle until you have a nice round ball of dough. Typically, I transfer to a piece of parchment paper at this point and put into a small bowl to help it keep its shape. Cover with plastic wrap again and let rest for 1 hour or put into the refrigerator until ready to bake. If you had it in the refrigerator, you can bake it straight from the fridge. Lightly flour and score. Place into a cold Dutch oven (I use a 5-quart size) and place into oven, then set to 450 degrees and let bake for 40 minutes. Remove the lid from the Dutch oven, reduce oven temperature to 425 degrees and continue baking for about 8 minutes or until browned. Can place a cookie sheet below your Dutch oven to prevent your crust burning on the bottom. Remove loaf from the Dutch oven to cool so the bottom does not burn. I usually slice into mine to enjoy hot with dinner, but let cool for best texture...if you have more self-control than I do! Enjoy your delicious loaf of sourdough bread!

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