Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Where can I get Type 55 flour in the U.S.?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Where can I get Type 55 flour in the U.S.?),it will help you,my kids.
For baguettes.
Answer:
Type 55 flour, which is often used for French baguettes, it quite hard to find in US especially for a home cook.
What you can do is try mixing some all-purpose (plain) flour into bread (strong) flour. Bread (strong) flour on its own is probably too strong for any French recipe. The highest protein content you'd want in a flour for French bread would be 12 to 12.5%, tops. You may also want to mix in some Fava Bean Flour (aka Broad Bean Flour), but only a very small amount: French flour has no more than 2% of Broad Bean Flour in it.)"
use this to get the % expressed as decimal
h = percentage of protein in the bread flour
l = percentage of protein in the all purpose flour
f = percentage of protein in the fava bean flour
H = amount of high protein flour (weight or volume doesn't matter as long as you are consistent)
L = amount of low protein flour
F = amount of fava bean flour
A = target 10.5-11.5%
B = targer 0.5 - 1 %
C = final target 12-12.5%
H*(h - 0.10) + L*(l - 0.10) = A
F*(f - 0.10) = B
A + B = C
I never heard of it, what is it and what is it used for?
i didnt even kno that flour came in types...
In the US you would need to look for Hard Bread Flour, I am aformer chef, and have worked in Canada, Asia and the Carribean.
Check out a bulk food store or a health food store, they may have it but unbleached is best, I would check the phone directory and see if you have specailty stores that sell baking ingredients and bulk foods.
Here in Canada we ahve several an I can buy any number of different flours from wheat to chickpea and rice, make sure if you can to get the hard unbleached bread flour, it has the gluten to make a firm crispy crust for baguette, batards and even for crossiants.
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correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Where can I get Type 55 flour in the U.S.?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Where can I get Type 55 flour in the U.S.?),it will help you,my kids.
For baguettes.
Answer:
Type 55 flour, which is often used for French baguettes, it quite hard to find in US especially for a home cook.
What you can do is try mixing some all-purpose (plain) flour into bread (strong) flour. Bread (strong) flour on its own is probably too strong for any French recipe. The highest protein content you'd want in a flour for French bread would be 12 to 12.5%, tops. You may also want to mix in some Fava Bean Flour (aka Broad Bean Flour), but only a very small amount: French flour has no more than 2% of Broad Bean Flour in it.)"
use this to get the % expressed as decimal
h = percentage of protein in the bread flour
l = percentage of protein in the all purpose flour
f = percentage of protein in the fava bean flour
H = amount of high protein flour (weight or volume doesn't matter as long as you are consistent)
L = amount of low protein flour
F = amount of fava bean flour
A = target 10.5-11.5%
B = targer 0.5 - 1 %
C = final target 12-12.5%
H*(h - 0.10) + L*(l - 0.10) = A
F*(f - 0.10) = B
A + B = C
I never heard of it, what is it and what is it used for?
i didnt even kno that flour came in types...
In the US you would need to look for Hard Bread Flour, I am aformer chef, and have worked in Canada, Asia and the Carribean.
Check out a bulk food store or a health food store, they may have it but unbleached is best, I would check the phone directory and see if you have specailty stores that sell baking ingredients and bulk foods.
Here in Canada we ahve several an I can buy any number of different flours from wheat to chickpea and rice, make sure if you can to get the hard unbleached bread flour, it has the gluten to make a firm crispy crust for baguette, batards and even for crossiants.
correctness,It's Non-profit and only for informational purposes.
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