Category

Techniques

Recipe Bases

Recipe Base

Beginner's Fresh Milled Bread Dough

A beginner-friendly fresh milled bread dough with increased hydration and a no-wait yudane method for soft, sliceable whole grain bread.

Recipe Base

Italian Bread

Makes: 1 loaf / 16 slices Prep Time: 1 hour 55 minutes (mostly inactive) Bake Time: 50 minutes Total Time: 2 hours 45 minutes

Recipes

Recipe

100% Sprouted Whole Wheat Bread

Base: Beginner's Fresh Milled Bread Dough

Recipe

4 Grain Italian Bread from Hydration Test

Base: Italian Bread

Posts

How to do a flour hydration test for the best bread.
Feb 14, 2026

How to do a flour hydration test for the best bread.

Let's cover the details of my flour hydration test today, how I decided when to stop adding more water, and what my observations meant. Finally, we will mix up a batch of sourdough bread with the end results of the experiment so nothing is wasted.
How I Figure Out the Right Dough Amount for Any Loaf Pan
Feb 7, 2026

How I Figure Out the Right Dough Amount for Any Loaf Pan

For fresh milled whole grain bread, the easiest way to size dough is to use about 60% of your loaf pan’s water capacity.
Fresh Milled Stiff Sourdough Starter
Jul 19, 2025

Fresh Milled Stiff Sourdough Starter

When I first started milling, I wanted to do it all the healthiest way and right away. So I dove into sourdough. I was sorely disappo...
Saving Over-proofed Sourdough: From Disaster to Delicious
Jun 30, 2024

Saving Over-proofed Sourdough: From Disaster to Delicious

What happens when sourdough over-proofs beyond saving? Sometimes, you learn the best lessons—and still end up with good bread.
Preserving the Crunch: How to Store Crusty Bread
Jun 27, 2024

Preserving the Crunch: How to Store Crusty Bread

Learn how to keep your crusty, fresh-milled artisan bread crunchy after baking with simple storage and slicing tips that actually work.
Tangzhong vs. Yudane
Jun 20, 2024

Tangzhong vs. Yudane

Learn about tangzhong and yudane, which is better, and how to use it for better bread. Learn about the quick, no wait yudane method Dr. Mel uses.
How to Sprout Grains for Bread: 100% Sprouted Wheat Bread
Jun 17, 2024

How to Sprout Grains for Bread: 100% Sprouted Wheat Bread

This complete guide shows you how to sprout whole grains for bread, including soaking, drying, storing, and baking with sprouted wheat. Videos and a 100% sprouted bread recipe included.
The Fresh Milled Bread Method
May 24, 2024

The Fresh Milled Bread Method

Learn the fresh milled bread method step by step, from milling flour to cooling the loaf. This guide explains the why behind each stage so you can bake confidently with freshly milled whole grains.
Cooling & Storing Bread
May 23, 2024

Cooling & Storing Bread

You just finished baking your bread, but you must let it cool before you do. WHY? I really want to eat that hot, delicious smelling loaf of goodness. And after cooling, we need to talk about storing our bread.
Mastering the Art of Baking Freshly Milled Bread
May 23, 2024

Mastering the Art of Baking Freshly Milled Bread

Learn how to bake freshly milled bread with confidence. Understand oven spring, steam, washes, scoring, temperatures, and how to tell when bread is truly done.
Proofing (The Second Rise)
May 23, 2024

Proofing (The Second Rise)

Proofing is simply the second rise of bread dough after shaping. Learn how to tell when dough is ready to bake using the finger poke test, plus tips to avoid under- or over-proofing.
Punching Down the Dough & Scaling
May 23, 2024

Punching Down the Dough & Scaling

Learn why and how to punch down dough after fermentation, release excess gas, and scale bread dough correctly so it fits your pan and bakes evenly—especially with fresh milled flour.