instructions overview + times

  • step 1: mix & knead well

    step 2: let rest for fermentation for 2- 18h

    step 3: shape round

    step 4: preheat oven

    step 5: score in, put in oven & add water for steam & bake

    bake 20 min at 480°F, then 25-45 min at 410°F

    cool out 1-2h & enjoy your bread. find helpful tips :)

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    total times:

    step 1: 15 min

    step 2: 2 - 18 h depending on your schedule

    step 3-5: 1.5 h

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  • Millys + cool water + bowl + scale

  • 340ml = 11.5 fl oz = 1.4 cups

  • mix Millys + water

  • knead by hand or machine: machine 8-12 mi hand 10-12 min

  • if by hand: mix with spoon, then knead

  • knead - slap - stretch - fold

  • slap & stretch well. stretch long

  • The technique from video below can help a lot

  • keep going, the faster the better

  • dough check: stretch thin

  • shape round, cover bowl with plastic foil

  • let rest for fermentation: either 2h on counter OR 3-18h in fridge - do NOT combine

  • after rest: wet hands, shape round, build smooth shape

  • shaping technique: roll & grind underneath

  • shape until round & smooth (see video in step 3)

  • let sit 30-40 min on counter while preheating oven.

  • prepare oven or use dutch oven & preheat 30 min

  • score in well in prefered style

  • put on floured dutch oven or on floured baking tray

  • bake
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Follow the instructions please do NOT make any changes. These instructions are proven to work for Milly (contains yeast)

even if you´re an expert. Please follow the videos and if uncertain, feel free to contact Kim at info@millysbest.com

step 1: mix & knead

  • you only need:

    + Millys

    + 340ml = 11.5 fl oz = 1.4 cups (slightly less) cool water

    .

    please use the CORRECT amount of water. Millys contains yeast.

mix, knead & stretch

  • 1. mix Milly´s + water in a big plastic bowl.

    kneading times:
    Millys Sourdough: 8-12 min || Millys Spelt sourdough: 5-7 min



    • knead by machine at middle speed or use dough program

    or (if you don´t have machine/kitchen aid)


    • knead by hand

    mix 1-2 min with scraper or spoon. wet working surface a bit.

    knead and stretch & slap & fold energetically

    info by hand: really knead & stretch for 8 min straight, the gluten NEEDS this time to get strengthened. It´s a crucial part and the more you streeeeeeetch & knead - the better.


    optional: if you have time: let rest for 30 min and do 1x stretch & folds.

    note: The dough is sticky! that is absolutely fine, don´t worry ;) just keep going.

    step 1: how to make the dough

    step 2: rest & fermentation

    • cover up with a plastic foil. let dough rest for fermentation:

      EITHER have it on the counter and bake immediately OR have it in the fridge without any rise on the counter. Do NOT combine.

      either: 2h at room temperature (70-80°F)

      or (do NOT do both!)

      or: 3 - 18h refrigerate at 43-47°F  



      Milly: "the dough ferments while resting. It creates good bacteria, breaks down FODMAPs and ATIs and develops a wonderful flavor. best flavor results are after 8-14h of fermentation"
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    Step 3: shaping after rest

    • dough check after rest: dough should have doubled in size

      if not, let rest for +30 min at room temp

      wet hands (to avoid sticking when touching dough)



      separate dough gently (!) from bowl then lift or dump on working surface.


      shaping (super important): grind / shape round.

      watch roll technique tutorial video below. important for tension - but do NOT overwork


      let shaped dough rest at room temperature while preheating oven

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    shaping after rest: MUST watch shaping tutorial - roll & grind technique -

    Fails - this is NOT shaped correctly

    • not round shaped. the surface is not smooth, not closed.

      the bottom is not closed, that´s why it sticky and open.

      --> put back on working surface, roll & grind underneath till smooth (approx 10-20 sec)

    • round and "closed" at bottom but the surface isn´t smooth and closed on sides

      --> put back on working surface, roll & grind smoothly (approx 10-20 sec)

    • no round and smooth shape. no surface tension. not closed at bottom.

      it also can look like this when dough is OVERWORKED, when it was kneaded too long at beginning / too much water was used / fermentation was 24h+ and too long)

      -> then the gluten structure broke and cannot hold tension anymore.


      if not overworked --> roll & grind for 10-20 sec

      if overworked --> put in baking form
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    step 4: oven preparation

    step 4: oven preparation + preheating

    • preheat oven at 480°F (mode: bottom + top heat) inclusive:

      • dutch oven
      • or if you don´t have a dutch oven: place a baking tray on upper oven level. place an oven-proof bowl or pot on a second baking tray.

      total preheat time 30-45 min.
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    step 5: scoring & steam

    • wet hands (to avoid sticking when touching dough)

      grind / shape round one last time       (approx. 5-10 seconds)


      then:

      if you have a dutch oven: put dough in floured dutch oven, score in deeply.

      optional: add 1-3 ice cubes or 1/4 cup hot water.

      close lid. place in oven.


      if you do not have a dutch oven:

      boil water.

      place dough on floured baking tray.

      score in deeply. place in oven.

      add 2 cups of boiling water to the bowl

      OR on the upper baking tray (if you don´t have oven-proof bowl)

      the hot water creates steam for a good crust & bread development
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    baking

    • bake at 480°F -- 20 min.

      lower to 410°F and bake

      • 20-30 min - light crust
      • 30-45 min - dark crust


      after baking: let cool out for 1h

      every oven is different, so good to watch out for crust color
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    step 5: score in

    step 5: create steam (if no dutch oven)

    cool out & helpful tips

    • check crust: longer baking = darker crust

      knock on bread`s bottom – if it sounds hollow, it's done.

      if not, bake +5 min and check again (ovens are different).

      repeat until good.

      .

      once ready:  let bread cool out on wrack for 1-2h before slicing.

      .

      tip: for an extra sour flavor: add 1-2 tbsp of apple cider vinegar in step 1

      .

      store best: in bread box or cover open cut site with plastic wrap to keep moisten. optional: slice & freeze.

      -

       to soften hard bread: put loaf under running water, let soak in for 1-3 sec, then bake 10-15 min at 360°F.

      .

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      Milly: "enjoy your fresh bread! you did great!"
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