Sourdough French Bread Made with Fresh Milled Flour

If you’ve ever pulled a loaf of bread out of the oven and just stood there staring at how pretty it is, you understand why homemade sourdough is a lifestyle, not just a recipe. This fresh milled sourdough French bread is super tasty and surprisingly simple, and I can’t wait to share it with you. You’ll be baking it on repeat.

Freshly milled sourdough French bread is one of those bakes that makes your kitchen smell like a bakery and convinces the whole family you know what you’re doing (they know it’s soup night every time I make this). I love that this recipe feels fancy, but it’s not super complicated.

So grab your starter and your grain mill, and let’s bake a loaf that looks impressive, tastes incredible, and gives your butter purpose.

In the mood for more whole wheat sourdough recipes? Give it a go with Sourdough Overnight Sandwich Bread, Sourdough English Muffins, Sourdough Challah, Sourdough Sticky Pecan Buns, Sourdough Focaccia, Sourdough Apple Pie Cobbler, or Sourdough Pretzel Buns.

Looking for yeast baked goods? Try some of our favorites, like Fresh Milled Milk Bread, Dinner Rolls, Crescent Rolls, Texas Roadhouse Rolls, English Muffins, Hawaiian Rolls, or Ciabatta Rolls.

Why You’ll Love This Fresh Milled Sourdough French Bread

• 100% Fresh Milled Flour: Better flavor and nutrition packed into your bread. Fresh milled flour brings a depth and nutty flavor you just can’t get from store-bought flour. A hearty, yet tender loaf.
• Fermenting Goodness: Sourdough helps keep the crumb tender and the loaf long-lasting. It’s rustic, forgiving, and perfect for slicing, tearing, or dramatically ripping apart while it’s still warm. Plus, since it’s naturally fermented, it’s easier to digest
• Simple Ingredients: Nothing mysterious, nothing fussy, just a few ingredients that you already have on hand.
• Versatile: Sourdough French bread works for sandwiches, soups, garlic bread, or straight-up snacking, and it freezes great!

Sourdough French Bread with Fresh Milled Flour

Tools

• Grain Mill
• Stand Mixer with Dough Hook Attachment
• Kitchen Scale
• Dough whisk
• Bench scraper
• Plastic Wrap
• Baguette Pan or baking sheets
• Parchment Paper
• Bread lame or sharp knife
• Rice Flour for dusting
• Cooling Wire Rack
• Kitchen Thermometer

Ingredients

Tangzhong

• 25 grams Hard White Wheat
• 100 grams Water

Dough

• 300 grams Sourdough Starter
• All of the Tangzhong
• 400 grams Water
• 850 grams Hard White Wheat
• 40 grams Honey (or maple syrup)
• 24 grams Salt
• 70 grams Olive Oil

Egg Wash/Topping (optional)

• 1 Egg
• Splash of Water
• 1-2 Tablespoons Butter, melted

Notes

• Makes 3 medium loaves of sourdough French bread
• Avocado or coconut oil can be substituted for olive oil
• Sometimes I will take the loaves off of the parchment and pan and set them directly on the oven rack for the last 5 minutes of baking to make sure the entire crust is baked well, give the sides of the loaves a little breathing room, and to make sure the bread gets to the correct internal temperature
• This loaf is super forgiving in the best way, too. Don’t worry about imperfect shaping or proofing by the minute; you’ll still get that golden crust and soft interior.

Step-by-Step Fresh Milled Sourdough French Bread

DAY ONE:

Make Tangzhong: Mix flour and water together and microwave in 20-30 second spurts (about 2-3 times) until you have a smooth paste-like texture. You can also make it on the stovetop, just keep stirring so it doesn’t scorch. Spread on the bottom of the mixing bowl to cool.

Autolyze: In your mixing bowl, whisk the tangzhong, sourdough starter, water, and honey into a slurry, and then add your fresh milled flour. Stir until no dry bits remain and you have a shaggy dough. Cover and let it rest for 30-60 minutes. This rest helps freshly milled flour fully hydrate and makes the dough easier to work with.

Knead Dough: Add oil and salt, then knead 7-10 minutes, or until close to windowpane. The dough will feel slightly tacky but should hold together well. Cover and let rest 30 minutes.

Stretch and Folds: Perform one set of stretch and folds, cover and rest for another 30 minutes, then do a second set of stretch and folds. You should notice the dough has become smoother and stronger each time. If you think your dough needs another round or two of stretch and folds after the initial sets, go for it! Just space them about 30 minutes apart. I have also done this recipe without stretch and folds, and it still works great (just in case you forget like me!).

Bulk Fermentation: Cover and bulk rise for about 6 hours. Dough should have a domed top and be a bit jiggly. The bulk rise can take anywhere from 3–7 hours, depending on your kitchen, temperature, and starter activity, so just keep an eye on it.

Cold Proof: Cover tightly and place (still in mixing bowl) in fridge overnight, about 8-12 hours.

DAY TWO

Shape and Rise: When ready to bake, remove sourdough French bread dough from the fridge and let it come to room temperature for about 20 minutes. Prep baking sheets with parchment paper. Gently dump dough onto a greased or dusted surface. Cut into 3 pieces, shaping each dough piece into a baguette shape.

To shape, I like to press or roll my dough into a triangle-like shape, roll up from the small end, tucking in the sides and stretching as I go. Pinch the seams, then I’ll roll back and forth to stretch out its length.

Place each baguette on a sheet of dusted parchment paper and into the baguette pan (to help keep its shape while rising), cover, and let rise 3-4 hours, or until puffed and passes the poke test. If you don’t have a pan like mine, that’s okay, just use a baking sheet and know your loaves may get a little wider.

Egg Wash: Near the end of the rise, preheat your oven to 375°F. Mix egg and water, then brush onto the dough. Score each loaf 3-4 times with a lame (about 1/4 inch deep)

Bake: Bake for 30-35 minutes or until internal temperature is 200-210 degrees.

Cool: Remove bread from oven and brush with butter if desired. Cool on a rack completely before slicing or freezing.