I think the bolted or boulted name comes from the fact that it was historically sifted through a bolt or piece of cloth. Now it is typically sifted through a metal or plastic screen.
The modern name is high extraction flour. The higher the percentage the closer to whole grain flour it is. The total flour out of the sifter divided be the total grain in to the mill multiplied by 100 would give you the extraction percentage.
I don't know the extraction percentage of the Turkey bolted flour, as I couldn't find it on the Heartland Mill web site.
I am grinding Wheat at home and bolting it myself to get the best of both worlds, fresh ground and bolted. I just started so lots of room for more testing.
I love the flavor of bolted flours. They typically contain almost all of the germ, and the softer parts of the bran.
After making it with my wheat sourdough starter, and loved it, but it did make 3 loaves in a regular loaf pan, and they all disappeared. I haven't got good cloches or bannetons yet. I have tried quite a few recipes recently to find one I really liked, and yours was the winner for a sourdough, wheat version. Now, I went for it again in a sweeter version and reduced size.
Makes two standard loaf pans.
140 grams sourdough starter
470 grams whole wheat flour (I ground mine at a local supermarket)
240 grams KA bread flour
2 tsp active dry yeast to speed the rise, if so desired.
470 grams water (include raisin water for flavor)
11 grams salt
40 grams butter soft or melted
170 grams molasses
73 grams brown sugar
5 grams cinnamon (and 2 of nutmeg if you wish)
270 grams mixed dried cherries, raisins, or raisin, and cut up mixed dried fruits
130 grams walnuts or other baking nuts
I did add some milled flax seed or wheat bran for a coarser texture. You have a lot of license with the type of flours used for the flavor.
Last week I made some and accidentally used rye instead of wheat (yes, I was in a hurry), don't bother, that went to the birds (literally). Roasted soybeans also tend to rehydrate and are soggy.
Beautiful.
Lovely breads, ZD.
Paul
Bold return ZD. The combination looks wonderful.
Eric
Can you point me to the recipe for this or provide it. Love to try it.
wayne
Beautiful loaves and pics!
Betty
Beautiful loaf!!! Love the crumb!
Happy baking
What do you say about me breezing by for breakfast, ZD?
Thanks for all the kind words!
Craisin/Raisin/Pecan Bread 2 Long Loaves
Turkey, Bolted Flour 700 gKing Arthur Bread Flour 350 g
Water 710 g
Sourdough starter 210 gSalt 16 g
Butter 60 gPecans Halves 200 g
Cinnamon 8 g
White Raisins 150 g
Craisins 250 g
Bolted Turkey Flour comes from Heartland Mills Comments♦Cover dried fruit with water and heat in Microwave until hot, not boiling. Drain well. Use their soaking water as part of the total water.
♦Starter is 100% hydration.
♦Baked in 2 stone sandwich cloches.
♦25 min autolyse, hand kneaded very little over a long time,1.5 hours.
♦Bake 390F for 35 min, remove cover temp to 360F for 25 min.
That looks so good!! Another recipe to try.
You list, Turkey, Bolted flour. Is "bolted" just part of the name or is it an adjective?
If so, what does bolted mean?
TY,
Betty
Hi Betty,
I think the bolted or boulted name comes from the fact that it was historically sifted through a bolt or piece of cloth. Now it is typically sifted through a metal or plastic screen.
The modern name is high extraction flour. The higher the percentage the closer to whole grain flour it is. The total flour out of the sifter divided be the total grain in to the mill multiplied by 100 would give you the extraction percentage.
I don't know the extraction percentage of the Turkey bolted flour, as I couldn't find it on the Heartland Mill web site.
I am grinding Wheat at home and bolting it myself to get the best of both worlds, fresh ground and bolted. I just started so lots of room for more testing.
I love the flavor of bolted flours. They typically contain almost all of the germ, and the softer parts of the bran.
Greg
History of Flour Bolting
After making it with my wheat sourdough starter, and loved it, but it did make 3 loaves in a regular loaf pan, and they all disappeared. I haven't got good cloches or bannetons yet. I have tried quite a few recipes recently to find one I really liked, and yours was the winner for a sourdough, wheat version. Now, I went for it again in a sweeter version and reduced size.
Makes two standard loaf pans.
140 grams sourdough starter
470 grams whole wheat flour (I ground mine at a local supermarket)
240 grams KA bread flour
2 tsp active dry yeast to speed the rise, if so desired.
470 grams water (include raisin water for flavor)
11 grams salt
40 grams butter soft or melted
170 grams molasses
73 grams brown sugar
5 grams cinnamon (and 2 of nutmeg if you wish)
270 grams mixed dried cherries, raisins, or raisin, and cut up mixed dried fruits
130 grams walnuts or other baking nuts
I did add some milled flax seed or wheat bran for a coarser texture. You have a lot of license with the type of flours used for the flavor.
Last week I made some and accidentally used rye instead of wheat (yes, I was in a hurry), don't bother, that went to the birds (literally). Roasted soybeans also tend to rehydrate and are soggy.
Thanks again for the great recipe! Andrea