Description
This rustic sourdough bread uses bolted flour, a high extraction flour that delivers deeper flavor and better nutrition without the density of whole wheat. Perfect for artisan bakers looking to elevate their loaves.
Ingredients
500g bolted hard wheat flour
100g active sourdough starter (100% hydration)
375g water (75% hydration to start)
10g sea salt
Instructions
1. In a large bowl, mix the bolted flour and water. Let rest for 1 hour (autolyse).
2. Add sourdough starter and mix until combined. Let rest 30 minutes.
3. Add salt. Perform 3–4 stretch and folds over 3 hours, resting 30 mins between.
4. Bulk ferment 4–6 hours at 70°F until doubled.
5. Shape and place into a floured banneton. Cold retard in fridge overnight.
6. Preheat Dutch oven to 475°F. Bake 20 min covered, 20 min uncovered.
7. Cool completely before slicing.
Notes
Increase hydration slightly if dough feels dry, bolted flour absorbs more water.
Avoid bleached flour, it harms fermentation.
Use this dough base for cheese, herb, or olive variations.
- Prep Time: 14 hours
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 loaf)
- Calories: 170
- Sugar: <1g
- Sodium: 180mg
- Fat: 0.5g
- Saturated Fat: 0.1g
- Unsaturated Fat: 0.4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
Keywords: bolted flour, sourdough bread, high extraction flour, artisan sourdough, stone milled flour