The more we bake with our various flours the more tweaks we make to many recipes.  Our favorite bread is made from Red Fife Sifted flour (most of the bran is sifted out, all the germ remains).  We have been using our standard bread recipe but over time it seems like the flour has some differences both in terms of how long it’s mixed and how long it rests.  We think this is the best recipe for Bolted Red Fife heritage bread.

Basic Recipe for Sifted Red Fife Bread

 1000 g.       Bolted Red Fife flour

1/2-1 tsp.    Dry active yeast – Red Star or equal

1 Tbsp.       Real (brand) salt or sea salt

630 g.        Tepid water – lukewarm, without chlorine,

Mix in a stand mixer on slow to medium for 3 minutes until all ingredients are thoroughly mixed.

Let rest for 20 minutes and stretch four sides up and out and into the middle, once on each side. Round into a ball.  Place in a covered container in refrigerator for 12 hours or more; two days is not too long. The longer it rests the more sour it will become.

Remove from refrigerator and allow it to warm to room temperature a couple of hours. Scrape the dough out of the container onto a floured counter. Do this carefully, deflating it as little as possible. Once again stretch the four sides into the middle, once on each side.

Wait 30 minutes and stretch again.  Set oven to 425 degrees with Dutch oven inside.  Allow oven to heat at least 30 minutes.

In 30 minutes divide the dough in two. Round the dough into balls.  Place one ball at a time in preheated, ungreased Dutch oven and slash dough with a razor blade.  Cover and bake for 40 minutes.

At the end of 40 minutes check inside temperature of bread with thermometer. It should read 200F-210F






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