Bready is a community for anything related to making homemade bread!
Bloomers, loafs, flatbreads, rye breads, wheat breads, sourdough breads, yeast breads - all fermented breads are welcome! Vienesse pastries like croissants are also welcome because technically they're breads too.
This is an English language only comminuty.
Rules:
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
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.
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.
I'm a baking noob that stumbled in from /all:
Baking with ice? What's that about?
Looks delicious btw!
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.
Cheers for the info, would never have considered that, but it makes sense physically! Thnx for the TIL
Does.... Ash mean something different here than burnt residue?
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.
Thanks for the explanation. What a strange way to measure things.
What is bolted flour?