Fresh Milled Flour French Bread
Soft and simple fresh milled flour French bread made with hard white wheat. This beginner-friendly homemade bread has a light crumb and golden crust, perfect for everyday baking, sandwiches, or serving with family meals.
Equipment
- Grain Mill for milling flour
- Stand Mixer
- Mixing Bowl
- Dough mat or clean work surface
- Baking Sheet
- Parchment Paper
- Bread Knife
Ingredients
- 230 grams water (approximately 1 cup)
- 8 grams sugar (approximately 1 ½ teaspoons)
- 9 grams yeast (approximately 2 ½ teaspoons)
- 360 grams freshly milled hard white wheat (approximately 3 cups)
- 1 tablespoon butter (chopped)
- 8 grams vital wheat gluten
- 4 grams sunflower lecithin
- 10 grams salt (approximately 1 ½ teaspoons)
Instructions
- In the mixing bowl of your mixer, combine water, sugar, and yeast. Let sit for about 5 minutes until slightly foamy.
- Add fresh milled flour, butter, vital wheat gluten, and sunflower lecithin. Mix on a low speed for about 2 minutes, adjusting as needed depending on your mixer.Watch your dough closely during this time. I added about 1 tablespoon of water as it mixed to help it come together.
- Let the dough sit for 20 minutes. This rest period gives the fresh milled flour time to fully absorb the liquid and makes a big difference in texture.
- Add salt, then increase to a medium speed and mix for 8–10 minutes until the dough reaches the windowpane stage. Adjust as needed depending on your mixer.
- Transfer dough to a lightly oiled bowl and let rise for about 1 hour, or until slightly puffy.
- Move dough to a dough mat (no flour needed).I’ve found with fresh milled flour that adding extra flour at this stage can make the dough feel off when shaping. Instead, lightly spritz your mat with water or a bit of olive oil to help the dough come together smoothly.
- Gently shape into a ball, releasing gases, and let rest for 15 minutes.
- Shape into an oval (about 9x12 inches). Starting on the long side, roll into a cylinder shape. Pinch seams together, then tuck and pinch the ends.Place seam-side down.
- Let the loaf rise until doubled in size. Mine took about 1 hour, but yours may be slightly less depending on your environment.
- Preheat oven to 425°F.
- Gently score the loaf and lightly mist with olive oil.
- Bake for 20 minutes, then reduce heat to 350°F and bake another 5 minutes until golden on top.
Notes
- Fresh milled flour is thirstier, so don’t be afraid to adjust water slightly.
- The 20-minute rest makes a big difference in texture.
- Vital wheat gluten helps strengthen the dough structure.
- Sunflower lecithin helps improve softness and shelf life.
- Watch your dough, not just the clock.