Is strong flour good for sourdough bread?

I recommend using strong flour (bread flour) in combination with bolted flour because it provides the gluten strength needed for proper rise and that chewy texture we love in artisan sourdough.

What is bolted bread flour?

Bolted flour is wheat flour that's been sifted to remove the largest bran pieces while keeping most of the wheat germ and smaller bran, giving you a nutty flavor and golden color without the heaviness of whole wheat.

Can I add flour to overproofed sourdough?

To avoid this issue, I always test my dough with the poke test – if it springs back slowly, it's ready to bake, but if it doesn't spring back at all, it's likely overproofed and adding flour won't fix the structure.

What is the secret to good sourdough bread?

Many home cooks find that the secret lies in maintaining an active starter, proper timing, and using quality flour like bolted flour, which adds incredible flavor depth while still providing good structure for rise and texture.

Bolted Flour in Sourdough Bread

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A crusty sourdough loaf made with bolted flour for rich, nutty flavor and a moist golden crumb. Ideal for toast or sandwiches.

Author: Emily Rose Carter
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 7 hours 5 minutes
Yield: 10 slices 1x
Category: Bread
Method: Baking
Cuisine: American
Diet: Vegan

Ingredients

Scale

Sourdough bread ingredients arranged on wooden counter including bolted flour, bread flour, active sourdough starter, filtered water, and sea salt in glass bowls and measuring cups

400g bolted flour
100g bread flour or all-purpose flour
100g active sourdough starter
350g warm filtered water
10g fine sea salt

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Instructions

Mix flours, starter, and water in bowl. Stir to combine.

Plastic container of active sourdough starter next to a flour-dusted cloth, ready for baking bolted flour sourdough

Cover and rest 30–45 minutes (autolyse).

Risen bolted flour sourdough dough in a glass bowl, lightly dusted with flour and covered by a striped kitchen towel

Add salt and incorporate with wet hands.

Hands sprinkling flour into a glass bowl of sourdough dough during the early mixing stage

Let rise 4–6 hours, folding every 30 minutes.

Bolted flour dough resting in a floured banneton basket—this is how you get that rustic shape and bakery-level sourdough finish.

Shape dough into round or oval loaf.
Place in floured banneton, seam side up. Proof 1–2 hours or overnight in fridge.

Bolted flour sourdough dough rising in a glass bowl with a blue spatula resting inside

Preheat Dutch oven to 475°F. Flip dough onto parchment, score, and bake covered 20 min, then uncovered 20 min.

Fully baked bolted flour sourdough loaf with deep golden crust resting on a cooling rack

Cool at least 1 hour before slicing.

Notes

Use equal parts bread and whole wheat flour to DIY bolted flour.
Add 2–3 tbsp seeds for crunch.
Cool fully before freezing. Slice for convenience.

Recipe tested and reviewed by James Carter Jr , Author at Benefitiany.com — big on flavor, protein-packed, and guy-approved.

Nutrition

Serving Size: 1 slice
Calories: 135 kcal
Sugar: 0g
Sodium: 220mg
Fat: 0.5g
Saturated Fat: 0.1g
Unsaturated Fat: 0.4g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 4g
Cholesterol: 0mg

Find it online: https://www.benefitiany.com/bolted-flour-in-sourdough-bread/