3/4 bread flour, 1/4 bolted flour with 1.1% ash 75% hydration, 12.5% fermented flour, 2% salt

Baked in a dutch oven with 30g ice at 450°F

  • Risk@feddit.uk
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    1 year ago

    Huh, never heard of bolted flour before.

    What’s it like flavour-wise and baking-change wise?

    Also, the ash - what does it do and what kind of ash?

    All new stuff to me.

    Loaf looks amazing, but usually other people’s do ha.

    • deegeese@sopuli.xyzOP
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      1 year ago

      Bolted flour is half way between white flour and whole wheat. The ash content is an indicator of where it falls on the white-whole spectrum.