Description
This bolted flour sourdough bread recipe makes a loaf with a light crumb, nutty flavor, and the perfect balance of nutrition and taste.
Ingredients
500g bolted wheat flour
350g water (room temperature)
100g active sourdough starter (100% hydration)
10g salt
Instructions
1. In a large bowl, mix flour and water until no dry spots remain. Cover and rest 30 minutes.
2. Add sourdough starter and salt, mixing until well incorporated.
3. Perform 3–4 stretch-and-folds over 2 hours, resting 30 minutes between.
4. Bulk ferment until dough has risen by 50% and feels airy.
5. Shape into loaf, place in floured banneton, cover.
6. Cold proof overnight (8–12 hours) in fridge.
7. Preheat oven with Dutch oven inside to 475°F (245°C).
8. Score dough, bake covered for 20 minutes, then uncovered for 20–25 minutes.
9. Cool on wire rack before slicing.
Notes
Bolted flour is lighter than whole wheat but more flavorful than white flour.
For extra depth, mix in up to 20% whole rye flour.
Store at room temperature up to 3 days or freeze slices up to 3 months.
- Prep Time: 12 hours
- Cook Time: 45 minutes
- Category: Bread
- Method: Bake
- Cuisine: Artisan
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 0g
- Sodium: 200mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg