Bread with stone-milled flour is very tasty and fragrant. The flour has an irregular grain and contains wheat germ. It is a type 1 soft wheat flour. I’ve added some oil to make the crumb softer, while the exterior is crispy. I used sourdough, but if you don’t have it, no problem, because I’ll explain how to substitute it and use baker’s yeast to make the bread. I recommend checking out all my bread and leavened dough recipes where you’ll surely find other recipes to try, and also watch the tutorial on how to make folds in the bread to make it perfect. Now let’s see how to make bread with stone-milled flour, and if you try it, let me know. Barbara
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- Difficulty: Medium
- Cost: Cheap
- Rest time: 1 Day
- Preparation time: 20 Minutes
- Portions: 1.75 lbs
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to prepare Bread with stone-milled flour
- 5.3 oz Sourdough (or 0.35 oz fresh baker's yeast)
- 4 cups Type 1 flour (stone-milled)
- 0.8 cups Manitoba flour (w 320)
- 3.4 tbsp Extra virgin olive oil
- 1.5 cups Water
- 0.5 oz Salt
- 1 tsp Malt (or sugar)
Preparation
Let’s start preparing the Bread with stone-milled flour. If you don’t have sourdough, make a dough with 0.35 oz of baker’s yeast, 3.4 tbsp of water, and 0.8 cups of Manitoba flour. Make a small dough, and once it has doubled in volume, you can use it instead of sourdough in this recipe.
Put the sourdough or yeast as explained before with a bit of water in the stand mixer and work it until it dissolves. Then add the flour, malt or sugar, oil, and the remaining water, work for a couple of minutes, and then add the salt and work it until the dough is well bonded.
Let the dough rest on a working board covered with a cloth for 15 minutes.
Form the ball and proceed with a series of folds as explained in the tutorial, then put it in a bowl covered with plastic wrap and let it rest in the refrigerator overnight, or even better for 18 to 24 hours.
When you take it out of the refrigerator, let it sit at room temperature for half an hour, then do a few folds. Now proceed with shaping, you can make rolls by dividing the dough into balls of about 1.75 oz each, or divide the dough into 2 parts to make larger loaves, or you can leave it as a ball to make a boule.
Place the bread on a baking sheet lined with parchment paper and let it rise for another 3-4 hours, then make diagonal or central cuts.
Heat the oven to the maximum temperature and place a pot of water on the lower rack to create humidity inside the oven. When it’s hot, bake the bread for 15 minutes, then lower to 392°F and cook for another 15 minutes. Check the cooking before extracting the Bread with stone-milled flour as the time may vary depending on the oven used.
How to store bread made with stone-milled flour.
Store in a paper bag for 1 day
