Description
A rustic sourdough bread made with bolted flour, offering a balance between whole grain nutrition and a lighter, more open crumb.
Ingredients
500g bolted flour (high-extraction wheat flour)
350g water (room temperature)
100g active sourdough starter (100% hydration)
10g salt
Instructions
1. In a large bowl, mix the bolted flour and water until no dry bits remain. Cover and let rest for 30 minutes (autolyse).
2. Add the sourdough starter and mix well, then add salt and incorporate fully.
3. Perform 3–4 sets of stretch and folds every 30 minutes during the first 2 hours of bulk fermentation.
4. Let the dough bulk ferment at room temperature (about 75°F/24°C) for 4–5 hours, or until it has risen 50% and feels airy.
5. Turn dough onto a lightly floured surface and pre-shape into a round. Rest for 20 minutes.
6. Shape into a boule or batard and place in a floured proofing basket.
7. Cover and refrigerate overnight (8–12 hours).
8. Preheat oven to 475°F (245°C) with a Dutch oven inside.
9. Carefully transfer dough to parchment paper, score the top, and place into the hot Dutch oven.
10. Bake covered for 20 minutes, then uncover and bake another 20–25 minutes until deep golden brown.
11. Cool on a wire rack for at least 1 hour before slicing.
Notes
Bolted flour retains some bran and germ for flavor and nutrition while still producing a lighter loaf than whole wheat.
Hydration may need adjusting depending on the flour’s absorption—add more water if dough feels stiff.
For extra flavor, extend the cold proofing time up to 16 hours.
Best enjoyed with butter, cheese, or as a base for hearty sandwiches.
- Prep Time: 12 hours
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: Rustic
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 0g
- Sodium: 200mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: sourdough bread, bolted flour, artisan bread, high extraction wheat