Same-Day Sourdough Bread with Freshly Milled Flour (First Bake!)

I’m making same-day sourdough bread with freshly milled flour for the very first time 🤍

In this video, I walk you through my experience baking a loaf of sourdough using freshly milled grain, following a same-day method. If you’re curious about baking sourdough without the long overnight ferment — or wondering how freshly milled flour behaves compared to store-bought flour — this bake is for you.

This was my first attempt, and I’m sharing the process honestly: what worked, what surprised me, and how the loaf turned out.

🍞 In this video you’ll see:
• Mixing sourdough with freshly milled flour
• Same-day sourdough timeline
• Shaping and baking the loaf
• Final result and crumb reveal

If you enjoy calm, cozy baking videos and from-scratch cooking, I’d love for you to subscribe 🤍

Timestamps:
0:00 Intro
0:20 Feed sourdough starter the night before
0:31 Mill hard white wheat berries
1:35 Measure/weigh room temperature water
2:09 Measure/weigh sourdough starter
3:17 Add freshly milled flour and combine with water/sourdough
4:23 Measure/weigh salt
4:50 Measure/weigh vital wheat gluten (optional step)
5:55 Mix with spatula/wet hand(s)
7:30 Wet a tea towel with warm water & cover dough
8:01 Set 1st timer
8:14 Clean up kitchen...enjoy the morning
8:45 1st stretch & fold
11:12 Picture of dough (before)
11:16 2nd stretch & fold
12:20 Make the schedule work for you
12:53 Break - nature walk in the snow with my dog
14:23 3rd stretch & fold
16:32 4th stretch & fold
17:30 Consider placing dough in oven with light on for better rise (if needed)
17:47 Sprinkle rice flour into lined banneton basket
18:18 Prepare and shape dough on a clean surface
20:19 Let dough rest for 10 minutes (optional)
20:34 Place dough into basket, plastic bag, and then in fridge
21:25 Place Dutch oven into oven and begin preheating (30-60 minutes prior to baking)
22:23 Place dough onto silicone sling (or parchment paper)
22:45 Dust rice flour on top of dough
23:00 Score dough with a lame
24:12 Place dough into hot Dutch oven; cover; place into oven
24:38 Remove lid and reduce oven temperature
25:14 Place bread back into oven (uncovered)
25:22 Check internal temperature of bread
25:37 Place bread on cooling rack
25:55 Admiring how beautiful this first bake turned out
27:03 Slicing the bread (crumb reveal)
27:43 Tip: mild vs. sour



INGREDIENTS:
500 -550g freshly milled flour (hard white wheat)
450g room temperature water
115g sourdough starter (recently fed between 8-12 hours ago)
10-15g of salt
20g Vital Wheat Gluten (optional - but helps to create a more beautifully structured loaf)

Recipe inspiration:
Fresh Milled Flour Same-Day Sourdough from Grains in Small Places: https://grainsinsmallplaces.net/fresh...

Links:
My favorite Staub Dutch Oven: https://amzn.to/4qIpAsZ
Silicone Sling (baking mat with finger-loop handles): https://amzn.to/49O0FP7
Bread Banneton Proofing Basket Set: https://amzn.to/4jz7Bmx
Anthony's Vital Wheat Gluten: https://amzn.to/3LzL50a
Beeswax Reusable Bread Storage Bags: https://amzn.to/4aNESbo