If you’re looking for a simple, foolproof sourdough bread recipe that fits seamlessly into your daily routine, you’ve come to the right place! This Easy No Fuss Daily Sourdough Bread with Fresh Milled Flour requires only about 20 minutes of active time, making it perfect for busy days. With just a few basic ingredients and fresh milled flour, you can enjoy homemade sourdough bread that’s both delicious and wholesome. Whether you’re new to sourdough or a seasoned baker, this recipe is designed to be stress-free and adaptable to your schedule.
Looking for a Super Soft sourdough sandwich bread? Click here.
Why use Fresh Milled Flour for your daily sourdough bread?
Fresh milled flour is a game-changer in baking, and it’s one of the secrets to making this Easy No Fuss Daily Sourdough Bread with Fresh Milled Flour truly special. Unlike store-bought flour, which can sit on shelves for months, fresh milled flour retains all the natural oils, nutrients, and flavors of the whole grain. This means your bread not only tastes better but is also packed with more vitamins, minerals, and fiber.
The texture of fresh milled flour is also different—it’s more vibrant and lively, giving your dough better elasticity and structure. This helps create a beautiful crumb and a perfectly chewy crust in your sourdough. Plus, there’s something deeply satisfying about milling your own flour and knowing exactly what’s going into your bread.
By using fresh milled flour in this recipe, you’re elevating a simple loaf into something nourishing and delicious, perfect for your daily bread needs.
Recommended Tools for Making Easy No Fuss Daily Sourdough Bread with Fresh Milled Flour
Grain mill Use code LOVELYBELLBAKES20 for $20 off!
Mixer (optional)
Banneton (optional)
Loaf pan (optional)
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Essential Ingredients for Perfect No-Fuss Sourdough Bread
Fresh milled hard wheat flour I prefer hard white wheat but hard red works as well. Also, feel free to use some of your other favorite grains as well!
Water
Sourdough starter Active recently fed sourdough starter will yield the best results.
Salt
Vital wheat gluten (optional) Vital wheat gluten helps enhance the elasticity and strength of the dough, which is especially beneficial when working with whole grain flours like fresh milled flour. It ensures a better rise and a lighter, more airy crumb in your easy no-fuss sourdough bread.
Step-by-Step Guide to Making No-Fuss Sourdough Bread (With mixer)
Mixing the Dough
I like to start this recipe in the morning and bake it in the evening. But feel free to do what works best for your schedule. Begin by adding the fresh milled flour, water, active sourdough starter, and vital wheat gluten (if using) to your mixer, but hold off on adding the salt for now. Mix on a low speed until the flour is fully incorporated, forming a rough, shaggy dough. Once mixed, allow the dough to rest (autolyse) for at least 20-30 minutes. This rest period is essential for the flour to fully hydrate and to start the gluten development process.
Incorporating Salt
After the rest, add the salt to the dough. Mix on medium speed until the dough reaches the windowpane stage, where you can stretch the dough thin without it tearing. This step ensures that the gluten is well developed.
Initial Rest
Remove the dough from the mixer and place it into a lightly oiled container. Allow the dough to rest for 15 minutes.
Optional Coil Folds
After the 15-minute rest, perform a coil fold by gently stretching the dough and folding it over itself from both sides. Set a timer for 30 minutes, then return to perform one more coil fold. These folds help organize the gluten strands and improve dough strength, but they are optional.
Bulk Fermentation
Allow the dough to bulk ferment at room temperature until it rises about 70%, which is just before it doubles in size. This is easier to gauge when using a clear straight edged container for proofing. The duration of this step will vary depending on the temperature of your kitchen.
Shaping
Once the dough has finished bulk fermentation, divide it if you’re making multiple loaves, and shape it into a round. Lightly flour your counter if needed. Let the dough rest on your countertop for 15 minutes to allow the gluten to relax. After the bench rest, shape the dough into a loaf and place it into a lightly oiled cast-iron loaf pan, banneton, or your preferred proofing vessel. If you are making 1 loaf, you can remove the dough from the container and immediately shape it and put it into your Banneton or loaf pan. If using a Banneton, be sure to place the loaf with the seam side up.
Final Proofing
Let the shaped dough rest at room temperature for 30 minutes, then transfer it to the refrigerator for cold fermentation. This can last anywhere from 2 hours to overnight, depending on your schedule. I prefer to leave mine for about 3 hours for a more mild sour flavor.
Baking
Preheat your oven to 450°F (232°C). If using a loaf pan, place a pan of water on the bottom rack to create steam. Score your loaf. Bake the loaf at 450°F for 20 minutes. Remove the pan of water and lower the temperature to 425°F (218°C), baking for an additional 20 minutes or until the internal temperature in the middle the loaf is 200-210°F. If using a Dutch oven or enamel roaster, remove the dough from the banneton, score the top, and place it onto a bread sling or parchment paper. Carefully transfer the dough to the preheated Dutch oven, cover, and bake at 450°F for 20 minutes. Remove the lid and continue baking at 425°F for another 20 minutes, until the crust is golden brown.
Cooling
Once baked, remove the loaf from the oven and let it cool completely on a wire rack before slicing. This cooling period allows the crumb to set properly.
How to Mix Sourdough by Hand Using the Stretch and Fold Method
If you prefer to mix your sourdough dough by hand, the stretch and fold method is a great alternative to using a mixer. Here’s how you can incorporate this technique into your process:
Instructions:
- Initial Mixing:
- In a large mixing bowl, combine the fresh milled flour, water, active sourdough starter, and vital wheat gluten (if using). Use your hands or a sturdy spoon to mix until all the flour is incorporated into a rough, shaggy dough.
- Cover the bowl with a damp cloth and let the dough rest (autolyse) for 20-30 minutes. This rest period helps the flour hydrate fully and begins the gluten development process.
- First Stretch and Fold:
- After the autolyse, sprinkle the salt over the dough. With wet hands, mix the salt into the dough by squeezing the dough between your fingers.
- Perform the first set of stretch and folds: reach under the dough, stretch it up, and fold it over itself. Rotate the bowl 90 degrees and repeat the stretch and fold. Continue this process until you’ve done it 4 times, working around the bowl. This helps develop the gluten structure.
- Cover the bowl and let the dough rest for 30 minutes.
- Subsequent Stretch and Folds:
- After the 30-minute rest, perform another set of stretch and folds as described above.
- Repeat this process every 30 minutes for a total of 4 sets of stretch and folds. Each set should take about 1-2 minutes, and as you continue, you’ll notice the dough becoming smoother and more elastic.
- Bulk Fermentation:
- After the final stretch and fold, allow the dough to bulk ferment at room temperature until it rises about 70%—just before doubling in size. The time for this will vary depending on the temperature of your kitchen.
- Shaping and Proofing:
- Once the dough has completed its bulk fermentation, proceed with the shaping, proofing, and baking as detailed in the main recipe.
Using the stretch and fold method is a hands-on way to develop strong gluten in your sourdough, leading to a beautifully structured loaf. This method is particularly useful if you don’t have a mixer, or if you simply enjoy the tactile experience of working with dough.
Pro Tips for Perfect No-Fuss Sourdough Bread
- Use a Loaf Pan for Uniform Slices: Baking your sourdough in a loaf pan helps achieve consistent, even slices, making it ideal for sandwiches and toasts.
- Monitor Bulk Fermentation: Keep an eye on your dough during bulk fermentation. You want it to rise about 70%, just before doubling in size, for the best texture.
- Cold Fermentation Flexibility: Cold fermentation can be as short as 2 hours or extended overnight, depending on your schedule. This flexibility allows you to bake fresh bread at your convenience.
- Score with Confidence: Scoring your dough before baking allows for better expansion and creates that beautiful artisanal look. Don’t be afraid to make deep, confident cuts!
Try these fresh milled flour sourdough recipes:
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Easy No Fuss Daily Sourdough Bread with Fresh Milled Flour
Ingredients
- 500 g Fresh milled hard wheat
- 425 g Water
- 100 g Active sourdough starter
- 11 g Salt
- 20 g Organic vital wheat gluten Optional
Instructions
HOW TO MAKE THIS EASY NO FUSS SOURDOUGH BREAD WITH A MIXER
MIXING THE DOUGH
- Begin by adding the fresh milled flour, water, active sourdough starter, and vital wheat gluten (if using) to your mixer, but hold off on adding the salt for now. Mix on a low speed until the flour is fully incorporated, forming a rough, shaggy dough. Once mixed, allow the dough to rest (autolyse) for at least 20-30 minutes. This rest period is essential for the flour to fully hydrate and to start the gluten development process.
INCORPORATING SALT
- After the rest, add the salt to the dough. Mix on medium speed until the dough reaches the windowpane stage, where you can stretch the dough thin without it tearing. This step ensures that the gluten is well developed.
INITIAL REST
- Remove the dough from the mixer and place it into a lightly oiled container. Allow the dough to rest for 15 minutes.
OPTIONAL COIL FOLDS
- After the 15-minute rest, perform a coil fold by gently stretching the dough and folding it over itself from both sides. Set a timer for 30 minutes, then return to perform one more coil fold. These folds help organize the gluten strands and improve dough strength.
BULK FERMENTATION
- Allow the dough to bulk ferment at room temperature until it rises about 70%, which is just before it doubles in size. The duration of this step will vary depending on the temperature of your kitchen.
SHAPING
- Once the dough has finished bulk fermentation, divide it if you’re making multiple loaves, and shape it into a round. Let the dough rest on your countertop for 15 minutes to allow the gluten to relax. After the bench rest, shape the dough into a loaf and place it into a lightly oiled cast-iron loaf pan, banneton, or your preferred proofing vessel.
FINAL PROOFING
- Let the shaped dough rest at room temperature for 30 minutes, then transfer it to the refrigerator for cold fermentation. This can last anywhere from 2 hours to overnight, depending on your schedule.
BAKING
- Preheat your oven to 450°F (232°C). If using a loaf pan, place a pan of water on the bottom rack to create steam. Score your loaf. Bake the loaf at 450°F for 20 minutes. Remove the pan of water and lower the temperature to 425°F (218°C), baking for an additional 20 minutes or until the internal temperature in the middle the loaf is 200-210°F. If using a Dutch oven or enamel roaster, remove the dough from the banneton, score the top, and place it onto a bread sling or parchment paper. Carefully transfer the dough to the preheated Dutch oven, cover, and bake at 450°F for 20 minutes. Remove the lid and continue baking at 425°F for another 20 minutes, until the crust is golden brown.
COOLING
- Once baked, remove the loaf from the oven and let it cool completely on a wire rack before slicing. This cooling period allows the crumb to set properly.
HOW TO MIX SOURDOUGH BY HAND USING THE STRETCH AND FOLD METHOD
- If you prefer to mix your sourdough dough by hand, the stretch and fold method is a great alternative to using a mixer. Here’s how you can incorporate this technique into your process:
INSTRUCTIONS:
Initial Mixing:
- In a large mixing bowl, combine the fresh milled flour, water, active sourdough starter, and vital wheat gluten (if using). Use your hands or a sturdy spoon to mix until all the flour is incorporated into a rough, shaggy dough.
- Cover the bowl with a damp cloth and let the dough rest (autolyse) for 20-30 minutes. This rest period helps the flour hydrate fully and begins the gluten development process.
First Stretch and Fold:
- After the autolyse, sprinkle the salt over the dough. With wet hands, mix the salt into the dough by squeezing the dough between your fingers.
- Perform the first set of stretch and folds: reach under the dough, stretch it up, and fold it over itself. Rotate the bowl 90 degrees and repeat the stretch and fold. Continue this process until you’ve done it 4 times, working around the bowl. This helps develop the gluten structure.
- Cover the bowl and let the dough rest for 30 minutes.
Subsequent Stretch and Folds:
- After the 30-minute rest, perform another set of stretch and folds as described above.
- Repeat this process every 30 minutes for a total of 4 sets of stretch and folds. Each set should take about 1-2 minutes, and as you continue, you’ll notice the dough becoming smoother and more elastic.
Bulk Fermentation:
- After the final stretch and fold, allow the dough to bulk ferment at room temperature until it rises about 70%—just before doubling in size. The time for this will vary depending on the temperature of your kitchen.
Shaping and Proofing:
- Once the dough has completed its bulk fermentation, proceed with the shaping, proofing, and baking as detailed in your main recipe.
