@katederrick10: Sourdough has been the hardest recipe to get right with fresh milled flour, but I have finally done it! The tangzhong is essential to making this bread soft. Fresh Milled Flour Sourdough Bread: Tangzhong: 125g water 25g Fresh milled flour (hard white) 140g water 56g oil 84g honey 10g salt 1 egg 100g sourdough starter 475g Fresh Milled flour (hard white) Tangzhong: 1. Mix flour and water and heat on stove top or in 20 second increments in the microwave until it reaches 145-150 degrees. 2. Let rest until room temperature or cool and place in fridge until ready to use. Bread: 1. Add water, sourdough starter and tangzhong to a large bowl. Mix until the tangzhong and sourdough starter are dissolved. 2. Add the rest of the ingredients and mix until you have a shaggy dough. 3. Cover and let rest 1 hour. 4. Mix in a mixer with a dough hook until windowpane OR do stretch and folds. First 3 rounds of stretch and folds 15 minutes apart, last 3 stretch and folds 30 minutes apart. 5. Cover and let rise for 10-12 hours, or until slightly jiggly. 6. Shape into loaf and place in a buttered bread pan. 7. Let rise in a warm place until the bread is about 1 inch above pan. (About 3-4 hours) 8. Bake at 375 for 40-45 minutes, or until it reaches a temperature of about 190 degrees. (I recommend covering with tinfoil about halfway through to prevent the bread crust from browning too much.) 9. Let cool for about 2-3 hours before slicing. 10. Enjoy! This bread makes amazing grilled cheese sandwiches! #FreshMilledFlour #FreshMilledSourdough #SourdoughRecipe #HomemadeBread #SourdoughTok 🍞

Katederrick

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Friday 28 August 2026 21:03:23 GMT