Bolted Flour

Whole-grain flour that's been sifted to remove part of the bran, landing somewhere between whole wheat and white flour. It keeps much of the flavor of the whole grain while giving a lighter, more open crumb. Many home millers bolt their flour for baguettes, country loaves, and pizza.

By Henry Hunter · Updated October 1, 2026

Henry's notes from the bench

• Bolted flour is my bridge for bakers who love the taste of fresh-milled but aren't ready for a dense loaf. Start there and work toward more whole grain.