Bolted flour in sourdough bread is about to rock your doughy world! The first time I swapped my usual flour for bolted flour, my kitchen suddenly smelled like an actual bakery (minus the snobby barista and with way more flour on my shirt). If you’ve ever baked a loaf that tasted “fine” but missed that special something, bolted flour is the secret you never knew you needed. Let me show you how this game-changing flour turns boring bread into the kind of loaf everyone asks about.
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What Is Bolted Flour in Sourdough Bread?
You know that moment in a bakery when you spot a golden loaf with a rustic crust and deep, nutty aroma? That “wow” factor often comes from bolted flour in sourdough bread. It’s made by sifting whole wheat flour just enough to ditch the coarsest bran, leaving you with more flavor and nutrition than basic white flour, but still a lighter crumb than full whole wheat. Seriously, think of it as the best of both worlds: hearty, but not heavy. It’s like your bread is getting a wardrobe upgrade, and it totally shows.
Curious about how other bakers sneak in creative twists? For some inspiration, peek at these almond croissant cookie bars, they’re proof that a simple swap can totally change a classic!
Why You’ll Love This Bolted Flour in Sourdough Bread
So, why is this recipe about to become your new favorite? First: flavor. Bolted flour in sourdough bread adds a nutty, complex vibe with a hint of sweetness, making every slice super satisfying. Second: the texture. It’s crusty on the outside, light on the inside, and never dry or boring. Plus, this recipe doesn’t require weird equipment or a PhD in bread science (trust me, I’m still figuring out how to not spill flour everywhere).
Whether you’re a weekend baker or you’re already famous for your sourdough discard cinnamon rolls (see this creative way to use up extra starter), bolted flour is a level-up move that feels super fancy but couldn’t be easier.
How to Make Bolted Flour in Sourdough Bread
Quick Overview
This recipe is all about simplicity. Mix, rest, knead, shape, bake, your kitchen does most of the work while you snack or scroll through TikTok. You’ll need bolted flour, bread flour, active sourdough starter, warm water, and fine salt. Patience is the most important ingredient (and maybe a little dance while you wait).
Ingredients Overview
- Bolted flour (sifted wheat flour): Brings the nutty depth. If you can’t find it, blend half bread flour and half whole wheat, then sift out the biggest bits.
- Strong white bread flour: Gives a gorgeous rise and soft crumb. All-purpose is fine in a pinch.
- Active sourdough starter: Your bread’s bestie! If your starter’s feeling sluggish, you can get it peppy again (or use the leftovers in these chewy snickerdoodle cookies while you wait).
- Warm water: Just cozy, not hot! Think “nice bath” not “spa sauna.”
- Fine sea salt: Brings out flavor and helps with crust. Kosher salt is great too, just skip plain table salt for best results.
Step-by-Step Instructions
- Mix the Dough: Toss bolted flour, bread flour, starter, and water in a bowl. Stir until it’s just combined and a bit scraggly.
- Autolyse: Cover and let your dough rest for 30–45 minutes so the flour can hydrate. Perfect time for a coffee break!
- Add Salt: Sprinkle salt over the dough, then work it in with slightly wet hands.
- Bulk Fermentation: Let rise at room temp for 4–6 hours, giving it a stretch and fold every so often. If you forget, no worries, this dough is forgiving.
- Shape Dough: Gently dump onto a floured surface and shape into a round or oval, tucking the sides underneath.
- Final Proof: Place in a floured banneton or bowl, seam up. Let it puff for 1–2 hours (or overnight in the fridge for more flavor).
- Score and Bake: Preheat your oven and Dutch oven to 475°F (245°C). Flip the dough onto parchment, slash the top, and bake covered 20 min, then uncovered for another 20 until golden.
- Cool & Devour: Try to wait an hour before slicing, warm bread is tempting but patience means the crumb sets perfectly!
Helpful Tips & Customizations
- DIY Bolted Flour: Can’t find it? Mix equal parts bread and whole wheat flour, then sift out the biggest bran pieces.
- Add Seeds: Toss in sunflower, flax, or sesame for extra flavor and crunch.
- Hydration Help: Bolted flour absorbs more water. If your dough feels dry, add a splash more water (for pro results, check these how to get perfect cookie edges tips on dough texture).
- Honey Drizzle: A tiny spoonful of honey or malt syrup can add a gentle sweetness.
- Freeze for Freshness: Cool completely, slice, and freeze in a zip bag. For next-level freshness, these storage tips are foolproof.
Serving Suggestions
A fresh loaf of bolted flour in sourdough bread is the answer to almost every food mood. Slice thick for avocado toast, or make epic breakfast sandwiches (or just snack it plain, let’s be honest). Got a sweet tooth? Top with jam, or, if you’re really feeling extra, pair a warm slice with a dollop of simple fruit compote. This bread is also perfect on a cheese board at your next girls’ night!
FAQs About Bolted Flour in Sourdough Bread
Is bolted flour healthier than regular flour?
Yes! You get more fiber, nutrients, and flavor than plain white flour, but without the heaviness of full whole wheat.
Where can I buy bolted flour?
Some specialty grocers and local mills have it. If not, get creative with your own blend (and maybe try your hand at a unique dessert like moist brownies while you’re shopping!).
How does it change my sourdough?
The crumb is golden and tender, the crust is crisp, and the flavor is next-level compared to basic bread flour.
Can I use bolted flour in other bakes?
Absolutely! Try swapping some into pancake or cookie recipes (these chewy snickerdoodle cookies are super fun to riff on).
Conclusion
If you’ve ever wanted your kitchen to smell like an Instagrammable bakery, now’s your chance! Bolted flour in sourdough bread delivers flavor, texture, and total bread bragging rights. Whether you’re baking for brunch or sneaking a midnight snack, this is the recipe you’ll want on repeat. For more baking inspo, don’t miss the genius hacks and storage tips on MyRecipeCast and don’t forget to check out our Pinterest page for even more delicious ideas.
Bolted Flour in Sourdough Bread
Equipment
- Mixing Bowl Large enough for dough to rise
- Dutch Oven or Baking Stone For baking
- Banneton or Bowl For proofing
- Parchment paper Optional for easy transfer
- Sharp Knife or Lame For scoring
Ingredients
- 400 grams bolted flour (sifted wheat flour), can substitute half bread flour, half whole wheat, sifted
- 100 grams strong white bread flour, or all-purpose flour
- 100 grams active sourdough starter, bubbly and fed
- 350 grams warm water, filtered preferred
- 10 grams fine sea salt, or kosher salt
Instructions
- Combine bolted flour, bread flour, sourdough starter, and warm water in a large bowl. Mix until just combined.
- Cover and let rest 30–45 minutes so flour fully hydrates.
- Sprinkle in salt and work it into the dough with wet hands until incorporated.
- Let rise at room temperature for 4–6 hours, stretching and folding dough every 30 minutes if possible.
- Gently shape dough into a round or oval, tucking sides underneath.
- Place in a floured banneton or bowl, seam side up. Cover and let rise 1–2 hours at room temperature, or overnight in the fridge.
- Preheat oven and Dutch oven to 475°F (245°C). Flip dough onto parchment, score top, and bake covered for 20 minutes, then uncovered for 20 more, until golden and crusty.
- Let bread cool at least 1 hour before slicing.
Notes
For extra crunch and flavor, add 2–3 tbsp of seeds (like sunflower, flax, or sesame) with the flour.
To store, let bread cool completely, then wrap and freeze sliced for up to 2 months.
