Making A Loaf Of Bread With Freshly-Milled Flour In Real-Time! (Sort-of)

Hi folks, I'm back after a little hiatus. This video shows all the active steps I go through to make my three-ingredient bread. As you can see, the active time is about 15 minutes, although it takes two full days for the fermentation to take place. This method works out great for me and hopefully gives some inspiration to anyone who thinks bread might take to long to make.
Starter:
50 grams hard red wheat
50 grams water
Bulk:
450 grams hard red wheat
320 grams water
10 grams salt
Baked at 450F for 30 minutes with lid on, then 20 minutes with lid off.

[@crystal4him]

Hey Jason, what made you decide to switch to this recipe from your original? I am new to sourdough and milling and I am just curious

[@jasonericson]

Mostly it’s the timing. This just works better with my schedule. Also I switched to using almost exclusively hard red wheat just because it’s really cheap and don’t have a lot of space in my studio apartment here in Miami.

[@LisaBrinker-ep2ld]

Hi Jason, I’m so excited to try your recipe. I have been failing miserable with freshly milled flour. I’m ready to place another order to azure. I’m hoping your recipe helps me yield a better result. Can I bake this the same way but in a Dutch oven? I don’t have a loaf pan with a lid. Thanks! Started my autolyse tonight!

[@LisaBrinker-ep2ld]

Also, if I want to skip the fridge for the second rise how long should my second rise be at room temp?

[@jasonericson]

Should be the same in a Dutch oven! Keep trying with the freshly milled flour, the payoff is worth it! You might want to give the Approachable Loaf from WSU Bread Lab a try as well. breadlab.wsu.edu/the-approachable-loaf-and-the-breadlab-collective/

[@LisaBrinker-ep2ld]

Thanks! Will be sending a coffee your way. My loaf is already looking great after the long autolyse. Do you think I could bake after a daytime 12 hour rest and avoid the fridge rest? Thanks again.

[@jasonericson]

Shouldn't be an issue. I guess it depends on when/if you do a loaf shaping. I mostly do the fridge rest for flavor and to maximize oven spring. A short 1-2 hour rest after loaf shaping should be fine if you have a warm space to proof. @@LisaBrinker-ep2ld

[@wendyarredondo938]

So glad to see you are back. I was wondering what happened to you. 👏🏻👏🏻👏🏻

[@jasonericson]

Thank you. Life happened! Moved to Miami with a new job and took me a while to settle in and get back into the rhythm of cooking with freshly milled flour!

[@laurelbakker]

Pretty loaf! What brand of berries do you use?

[@jasonericson]

Those are from Azure Standard.

[@SustainableKat]

Looks great!

[@jasonericson]

Thanks!