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
Ash literally refers to the weight of the mineral ash residue if the flour is completely burnt. Because mineral content is found mainly in the bran and germ, it’s a good proxy measure for how white or whole the flour is.
Thanks for the explanation. What a strange way to measure things.