I wanted to share how I’m making my freshly milled basic yeast bread these days. I begin with a sponge and let it sit for about an hour or two. If all you have is ten minutes, that is fine too, but I’ve found that a longer sponge makes a noticeable difference in the texture of the bread, especially with freshly milled flour. For the sponge, use half the flour, all of the yeast and the water. Cover and let it sit. After the sponge, add in the rest of the ingredients, including the remaining flour
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