Sourdough Loaf - Fresh Milled Wheat
1000 Grams Fresh Milled Flour
~ 500 Grams Hard Red Wheat
~ 300 Grams Hard White Wheat
~ 100 Grams Spelt
~ 100 Grams Barley
700 Grams Warm Water
300 Grams Fed Starter
40 Grams Avocado Oil
50 Grams Honey
20 Grams Salt
Mix all ingredients to shaggy dough.
Rest 1 hour
Add 20g Salt and "Poke" into dough
* Rest 30 minutes
* Stretch and Fold 4x
**REPEAT 3 more times
Wrap in a bag and put in the fridge for 12-36 hours
When ready to bake, take dough out of fridge and rest for 2 hours
Divide into two equal weight pieces
Shape and put in loaf pans - minimal degassing
Rest 2-4 hours
Score and brush with egg wash
Bake 15 minutes at 400 degrees
Drop temp down to 375 degrees and bake another 45 minutes (internal temp of 200 - 205 degrees)
