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

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.
Cover and rest 30–45 minutes (autolyse).
Add salt and incorporate with wet hands.
Let rise 4–6 hours, folding every 30 minutes.
Shape dough into round or oval loaf.
Place in floured banneton, seam side up. Proof 1–2 hours or overnight in fridge.
Preheat Dutch oven to 475°F. Flip dough onto parchment, score, and bake covered 20 min, then uncovered 20 min.
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.

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/