100% Fresh Milled Sourdough bread loaves

This is the bread that built Tevah — the loaf that started it all. A slow, living dough that connects you to something old and honest. Each step — the folding, waiting, and shaping — is both nourishment and reminder: good things take time.

This sourdough is my base, my daily bread, the rhythm that anchors our bakery and home alike. It’s humble enough for toast, beautiful enough for sharing, and patient enough to wait overnight if life gets busy.

🍞 Tevah Base 100% Fresh-Milled Sourdough

Recommended with lightly sifted Bread Mix, Hard Red, or Hard White flour.

Yields: about 2 × 800 g loaves + 500 g extra (for rolls or pizza) OR 3 × 700 g loaves
Fermentation: 4–6 hrs bulk | Overnight cold proof (or same-day option)

🌾 Flour Options

Use Bread, Hard Red, or Hard White flour:

• Bread Flour – rich and hearty with heritage grains.
• Hard Red – full-bodied, nutty flavour.
• Hard White – mild and neutral, letting the sourdough tang shine.

Fresh-milled flour ferments faster than white — watch proof times!

🧾 Ingredients

• 1000 g fresh-milled flour
• 600 ml water (start here; add up to 50 g more if needed for a soft, stretchy dough)
• 325 g active, bubbly sourdough starter
• 20 g kosher salt
• 20 g organic sugar or honey
• 40 g organic olive oil

🕰 Method

1. Autolyse – Mix half the flour and 500ml of the water until just combined. Cover and rest a few hours or overnight. This allows the flour to hydrate and begin developing structure.
2. Mix & Knead – Add remaining ingredients and mix 10–15 minutes (or by hand) until smooth and elastic. The dough should feel strong yet supple — slightly tacky but not sticky.
3. Bulk Ferment – Transfer to a lightly oiled bowl. Stretch and fold every 30 minutes × 4, then coil-fold hourly until nearly doubled (4–6 hrs total).
4. Divide & Shape – Make two 800 g loaves plus one 500 g portion (great for rolls or pizza), or three 700 g loaves. Shape into greased pans and rest 1–2 hours, until puffed and airy.
   • Once active, refrigerate overnight for best flavour and crumb.
   • In a hurry? Let rise fully and bake the same day.
   • If under-proofed by morning, warm briefly on the counter before baking.
5. Bake – Score if desired. Bake covered for 30 minutes at 375–425 °F (190–220 °C), then uncover for 15 minutes more. The internal temperature should reach 204–205 °F (95 °C).
6. Cool – Remove from pans and cool completely before slicing to preserve crumb texture.

🌤 Notes

• Cooler, slower fermentation creates deeper, more complex flavour.
• Start with lower hydration until you’re comfortable handling fresh-milled dough.
• Extra dough makes excellent rolls, braids, or flatbread.

“Give us this day our daily bread.” — Matthew 6:11