Mill Hard Red Wheat Berries
Mix in Water and Let Autolyse (rest, covered) for at least 30 mins, but you can long autolyse for up to 8 hours.
Add in salt and fed sourdough starter.
Mix with mixer (or by hand) until formed into a ball (about 10 minutes) let my dough long ferment overnight (about 10 hours)
In the morning, I kneaded my bread for about 5 minutes, shaped it and placed it into my dutch oven to do a second rise also know as proof for 1-2 hours.
About 1.5 hours into my proof, I preheated my oven to 475 degrees, and scored my bread. Once it's up to temperature, I put my bread in my dutch oven (with the lid on) the oven and set a timer for 30 minutes.
When the timer goes off, I removed the lid, and set another timer for 20 minutes.
Then I removed the dutch oven from my oven and set the freshly milled whole wheat sourdough bread on a wooden cutting board to cool before cutting it.
Serve Warm with butter or jelly Or let fully cool and use for sandwiches
