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

  • deegeeseOPEnglish
    3·
    1 year ago

    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.

    • wizzorEnglish
      2·
      1 year ago

      Thanks for the explanation. What a strange way to measure things.