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
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.