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
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
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.