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
Sourdough bread with bolted flour
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
9 Comments
Risk@feddit.uk · 6 pts · 3y
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.
deegeese@sopuli.xyz · 4 pts · 3y
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.
Akasazh@feddit.nl · 2 pts · 3y
I'm a baking noob that stumbled in from /all:
Baking with ice? What's that about?
Looks delicious btw!
Jack_of_all_derps@lemmy.world · 4 pts · 3y
Allows for steam to be released. Steam is what helps the crust form the way it did and to get a good oven spring. Steam is very important in bread making and home ovens vent too much. So put the dough in a ditch oven with ice (so the stream is caught) and then be in heaven when you realize you can make a great loaf of bread at home! I've only used ice a handful of times though.
Akasazh@feddit.nl · 2 pts · 3y
Cheers for the info, would never have considered that, but it makes sense physically! Thnx for the TIL
wizzor@sopuli.xyz · 2 pts · 3y
Does.... Ash mean something different here than burnt residue?
deegeese@sopuli.xyz · 3 pts · 3y
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.
wizzor@sopuli.xyz · 2 pts · 3y
Thanks for the explanation. What a strange way to measure things.
BonesOfTheMoon@lemmy.world · 1 pts · 3y
What is bolted flour?