Diana's Sourdough Loaf with Fresh Milled Wheat

 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)