Im using a strong bakers flour for most of my breads but I remember reading that baguettes are made with medium/soft "all purpose" flour for subtler flavour and better crunch. Im guessing a little more starch and a little less gluten makes it less chewy/stretchy and more the classic crispy baguette.
Does anyone know if there are standards for particular particular flours for particular bread types? Sourdough over all does lend itself to chewy savorie types I think, just curious :)
This is my most recent effort with a really wet ciabatta type dough.
Replies
Hello amber,
A lot of sources reckon that the French use what they know as T55 flour for baguette which apparently does have a lower protein (gluten) content (9-10%) but it seems that another variable - the ash content - might be of significance as well and this particular flour has an ash value of 0.55% (not sure if that is where the 55 comes from)
So, perhaps it might be worth trying some different flours/blends to see if you can get a 'better' result than with your ordinary bread flour.
Nice ciabatta, by the way.
Farinam
Yeh I was reading something today about the multitudes of grades- by ash kontent-(my "see" key's not working :/) of rye flour in europe. Amazing. Apparently the remaining ash is mostly minerals, interesting.
You might find this link informative. I use the Tipo 00 for pizzas and rolls...and would probably work well in your ciabatta recipe. Would love to hear your results if you try it.
Ciabatta looks yummy!
Hope this helps.
Wendy
Hey Wendy, thanks. Ive been experimenting lots :) most bakers flour here (Aus) is around 12 - 13% which is good. But I know that "back in the day" they wouldnt have had that option always, and that they use different flours depending on where you go. My biggest curiosity was to do with flavour. Using sourdough obviously gives a distinct flavour and the bread I make is fine enough, just wondering if it makes a big difference to use a softer flour? I'll have to try, and I use mostly organic too- if that makes any difference?
These are my latest, with spelt, atta and toasted wheat germ for a brown option :)
Next time I'll do white 50 - 50 strong and soft and see how we go.
We're a rye household so I've been concentrating on that blend. Still struggling with oven spring and we're up to our butts in baked goods. I give a lot away. If you like rolls, there is a great recipe that we love here which uses the Tipo 00 flour: http://hanseata.blogspot.com/2010/06/weizenbroetchen-german-rolls.html
I want to try spelt..not sure what atta is. Your loaves look absolutely wonderful. Are you using any specific recipe, i.e., from one of the popular books I can look up?
All the best,
Wendy
ok great, I do a couple of rye loafs too, and yes, thank god my family likes bread I totally know what you mean!! I can share my recipes if you like.