Found a demystifying French flour types!
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ooups, perhaps you mean T170?
Hey ! Renaud, you come also to write on a down-under forum.
That's nice to see you here too.
ooups, perhaps you mean T170?
sorts of rye are not that easy to find (probably because the huge bulk is purchased by bakers from specialist suppliers)
In Nothwest Germany you will get only a few types, mostly 1150 and wholegrain, in southern SOuth Germany there a many mills offering much more types.
AT most mills all over in Germany you may get every wished type but you may order at least 250 kg or so
Thanks for the reply, it is very helpful. I presume that 'Pain à l'Ancienne' would use, usually, T80. Would 'Pain de Méteil' use a darker rye? I have not often seen 'Pain de Méteil' for sale in boulangeries in France.
Another favourite is 'Pain de Campagne' - is this a strict recipe also?
I have a wonderful batch of T55 from Périgord that I purchased from a fantastic boulangerie in South East France this Summer - I am not sure that I am making the best use of it by using it in my normal recipes, although it worked very well in the Eric Kayser baguette recipe (and works well generally). Its true character came through in the baguette recipe, though.
I will make a 'Pain à l'Ancienne façon Pab', having read your advice and post it here.
Do you know what the different types of French rye flour would each be used for - I have an unopened bag of T130. I have always had good results with French rye but without considering the type.
In the UK it seems rye is either 'light' or 'dark' - the dark being more wholemeal in appearance.
In Germany, the different sorts of rye are not that easy to find (probably because the huge bulk is purchased by bakers from specialist suppliers). I did find some and it was good, in particular a very rough/coarse sort which I used in a recipe for 'Pain de Meteil'.
Should 'Pain de Meteil' be 100% rye? The version I made was not but was tasty.
A particular favourite of mine in France is 'Pain à l'Ancienne' which I am told is white wheat flour with a small amount of light rye. I have tried to copy the style at home here. Any help at recreating this for an amateur at home would be much appreciated.
T130 is near a wholemeal rye.
There are four types in France for rye flour, from T80 to T170, T80 is the lightest, T170 the darkest.
"Pain de méteil" is an official receipe in France, we must use a mix of 50% rye flour and 50% wheat flour.
"Pain à l'ancienne" is not an an official receipe so you can make it the way you want. If you want to make a tasty bread, adding 10%of rye flour in your wheat flour should be a good idea. More than this, a low kneading, a long first fermentation and delicate shaping is also necessary to add taste to your products.
Oops, i've forgotten rye flour.
French and german rye flours are expressed by ash rate.
For french rye flour :
T70 -> ash near 0.7 %
For german rye flour :
type 610 -> ash near 0.6 %
Type 815 ...
Type 997 ...
Type 1150 ...
Type 1370 ...
Type 1590 ...
Type 1740 ...
Type 1800 ...
There are more types in Germany because germans are eating a lot of rye bread. Frenchs are eating wheat baguettes, of course
Also [url=http://en.wikipedia.org/wiki/Flour]check[/url] Wikipedia for comparison between US and german wheath flour.
It's not easy to compare french flours and americans flours.
American's flours used to be very hard, with lot of protein, big W.
French's flours have less W (between 160 and 200), different taste.
I've visited Sir Arthur web site and particulary [url=http://www.kingarthurflour.com/professional/58858.html]this page[/url]. There are many informations about flour specifications.
By reading those specifications, I think you can use "Organic Select Artisan Flour" for "farine de tradition" and "Organic Bakers Classic Flour with restored germ" for farine de meule" (even if this flour is milled with cylinders instead of stones like real farine de meule).
If you want to convert french flours using ash rate, here is a small converter :
T45 (for pastry) -> ash 0.5 %
T55 (for white baguette) -> ash 0.50 / 0.60 %
T65 (for baguette) -> ash 0.62 / 0.75 %
T80 (for loaves and very brown baguettes) -> ash 0.75 / 0.90 %
T110 (for White Whole Wheat bread) -> 1.00 /1.20 %
T150 (for Whole Wheat bread) -> + 1.40 %
In France, protein in flour is near 12%, flour are not enriched with niacin, reduced iron, thiamin, riboflavin or folic acid.
In "farine de tradition", millers can add malt.
Sir Arthur's flours are well known to be very good flour for making french-like breads.
I hope it can help
My problem was how to translate different French flour types when using American flour, what exactly were the differences,it's hard enough with Geman ryes too? For instance, farine tradition or farine de meule?etc..
So I started ordering flour from a catalogue at King Arthur flour that makes and sells some French style flours.
What do you want to know about french flours ?
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