Question 1

Why is my fresh milled flour sourdough baguette dough so wet and sticky?

Accepted Answer

Freshly milled whole wheat absorbs more water than store-bought flour, but it takes time, the bran and germ need the full autolyse hour to hydrate before the dough comes together. Trust the stretch and fold sets and resist adding extra flour, which will tighten the crumb and work against the open interior you are building toward.

Question 2

Can I use whole wheat flour from the grocery instead of freshly milled?

Accepted Answer

Yes, whole wheat flour from the grocery will work in this recipe, though the flavor will be milder and the fermentation may move slightly slower. If you are new to the method, it is a good way to practice the shaping and scoring technique before working with freshly milled grain.

Question 3

What is the best wheat berry blend for sourdough baguettes?

Accepted Answer

A half and half blend of hard white and hard red wheat berries produces a balanced result, mild enough to pair with savory dishes and flavorful enough to stand on its own with good butter. All hard white gives a lighter, sweeter loaf, while all hard red produces a more robust, deeply wheaty flavor with a slightly denser crumb.

Question 4

How do I know when bulk fermentation is finished?

Accepted Answer

The dough should have grown 50 to 75 percent in volume, feel airy and domed on top, and jiggle gently when you shake the bowl. With freshly milled flour, bulk fermentation moves faster than with store-bought flour, so begin checking at the four hour mark, especially in a warm kitchen.

Question 5

Why did my baguettes spread flat instead of rising in the oven?

Accepted Answer

The two most common causes are an underactive starter or gluten that was not fully developed through the lamination and fold sets. A baguette shaped from well-developed dough holds its form on the peel before it touches the stone, and if yours is spreading during the proof, the lamination step is worth revisiting. For more on baking with freshly milled flour, visit Baking Sourdough with Freshly Milled Flour.

Bread

Sourdough Whole Wheat Baguette Recipe

Seeded Sourdough Sandwich Bread Fresh Milled Flour Recipe

Traditional Irish Soda Bread

Freshly Milled Flour Sourdough Irish Soda Bread

Sourdough Banana Nut Muffins | Discard or Starter

Rosemary Sourdough Bread

Sourdough Cinnamon Rolls Recipe | Use Discard or Starter

Sourdough Cranberry Orange Bread

Fresh Milled Flour, Sourdough & Cozy Cottage Living