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
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.
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.
Does… Ash mean something different here than burnt residue?
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.
What is bolted flour?
