Description
Sourdough bread made with bolted flour brings out bold flavor, a rustic crumb, and balanced fermentation. This version uses high-extraction flour for better oven spring and a rich texture.
Ingredients
3 cups bolted flour (high-extraction)
1/2 cup whole wheat flour
1/4 cup rye flour
1 tbsp active sourdough starter (Clementine)
1 1/4 cups warm filtered water
1 tsp sea salt
Extra flour for dusting
Instructions
1. In a large bowl, mix starter and water until cloudy. Add all flours and stir to combine. Rest 30 minutes (autolyse).
2. Sprinkle salt over the dough. Stretch and fold 4 times, every 30 minutes for 2 hours.
3. Cover and let bulk ferment at room temperature for 4–6 hours until doubled.
4. Turn dough onto a lightly floured surface. Pre-shape gently and rest for 20 minutes.
5. Final shape the dough. Place into a floured banneton or bowl. Cover and cold proof overnight.
6. Preheat oven to 475°F. Score and bake in Dutch oven for 20 mins covered, 20 mins uncovered.
7. Cool on wire rack at least 1 hour before slicing.
Notes
To bolt your own flour, sift whole grain flour with a medium mesh strainer.
You can substitute bolted flour with 50% all-purpose + 50% whole wheat if unavailable.
Hydration may need slight adjustment depending on flour brand.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 0g
- Sodium: 220mg
- Fat: 1.5g
- Saturated Fat: 0g
- Unsaturated Fat: 1.2g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: bolted flour in sourdough bread, high-extraction flour bread, rustic sourdough