The Best Artisan Loaf with Freshly Milled Flour

3.50 from 2 votes

The Best Artisan Loaf with Freshly Milled Flour

Imagine the warm, comforting aroma of freshly baked bread filling your kitchen, wrapping around you like a cozy blanket. This artisan loaf made with freshly milled flour elevates your baking game in ways you might not expect, even if you're just starting out. There’s something deeply satisfying about using flour that’s been milled moments before—it adds a depth of flavor and texture that’s simply magical. Whether this is your first time making bread or you're revisiting the charm of homemade bread, this is a great recipe that invites you to slow down and savor each bite.

Course Breads

Cuisine American

Keyword artisan loaf

Prep Time 1 30

Cook Time 25

Rise Time 1 30

Total Time 3 25

Servings loaf

Calories 2084kcal

Ingredients

1 ¾ cup plus 2 tablespoons warm water 407 grams
2 tablespoons olive oil
3 tablespoons honey
4 cups freshly milled hard white wheat flour finely milled (520 grams)
1 tablespoon instant yeast
2 ½ teaspoons salt

Instructions

In a large bowl, combine the water, oil, honey, half of the flour, and yeast. Mix well and allow to sit for 30 minutes until bubbly.
Once it’s bubbly, add the remaining flour and salt. Cover and let rest for 15 minutes.
Once rested, perform a series of stretch and folds. Do this by grabbing one piece of the dough and pull it up and over the rest of the dough. Repeat this as you rotate the bowl to stretch and fold all of the dough. Repeat this 3-4 times, until the dough starts to come together.
Cover and rest for 15 minutes, then do a couple of stretch and folds a second time until the dough comes together even more.
Cover and let dough rise for 1 ½ hours, until doubled in size.
Preheat the oven to 480 degrees F. and place a dutch oven with the lid on inside.
Turn the dough out onto a lightly floured surface and shape the dough into a smooth ball. Pull the dough up and over itself on the sides and create a small rectangle. Then, flip the dough over, cup it and pull it down toward you. Continue rotating, cupping, and pulling the dough until a smooth ball is formed.
Place on a piece of parchment paper, then cover it and let rest for 30 minutes.
Dust the top of the dough with some flour, then score as desired.
Place in the dutch oven to cook for 22 minutes with the lid on. Then, remove the lid and cook for another 4-6 minutes, until the internal temperature reaches about 200 degrees F.
Let cool on a wire rack before slicing.

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