<
21 août 2008
French wheat flour
Ce billet est rédigé en anglais car le public visé en celui des anglophones qui se posent de multiples questions sur la farine française. J'ai déjà publié un article en français sur des farines ICI.
French Wheat Flours
Sharing recipes across the Atlantic is always a very big challenge. Our flours are not milled the same and their protein content is never quite the same. Not to mention the different wheat varieties. In North American, bakers have a wide range of choice in wheat types because of the very different climates available. Hard, soft, winter, spring, a blend of a few.
In France our flour is mostly soft winter or spring wheat and therefore can be more of a challenge to make bread with. I have read some articles that explain that bakers often buy flour mixes that include American hard wheat flour, in order to facilitate their production.
As an at home bread baker, I only buy organic, French flour. I buy it at our biocoop that has a very high standard in organic goods. This obviously limits the choices in types of wheat, but I find that quality of the flour for bread baking absolutely extraordinary in taste and the final texture of the bread. The supermarket varieties are of basically no interest for "serious" bakers.
French wheat flour comes in a range of « T » numbers. These numbers are given according to the ash content in 100g of dry mass of the flour.
I have read and heard different opinions as to the uses of these flours, so I can only explain how I, personally use them.
T45 – a nice, white pastry flour. It doesn’t contain enough gluten to make bread. (I never use it)
T55 – the French baguette is made from this flour than contains from around 10 -11% protein. I don’t use it very often, except for sweet dough if I want a very light texture.
T65 – my « bread flour » with around 11,5% protein (but that varies according to the brand). It isn’t completely white, but gives a beautiful, creamy color to the crumb and a wonderful flavor. I also do all my basic baking (pastries, cakes, cookies, etc) with this flour.
T80 – « bis » flour, meaning that it isn’t white, but it isn’t whole wheat. You can see specks in it, but bread made with it remains fairly light in color and texture. Many bakers call it their favorite flour to work with.
T110 – a light whole-wheat flour that is wonderful on its own or mixed with lighter flour. It gives exceptional color and flavor to bread and is a great compromise when a very « healthy » bread is sought after, but you don’t want a heavier, whole-wheat bread.
T150 – Whole wheat flour.
T170 – Graham flour, the most whole of the whole wheat. I made Graham crackers with this the other day and it was incredible (see HERE if interested in seeing)!
So, there you have the basic wheat flours. Now what ?
There are no exact rules for translation of a recipe, but I have some suggestions that are worth trying. First of all, the protein content can be duplicated. If you are looking at a recipe that calls for T65, try a blend of All-Purpose and Bread flour. Look at the protein content and decide then on the proportions. The percentages can change drastically depending on the brands, so be careful. King Arthur un-bleached All-Purpose flour has 11,7% protein which is higher than the T65 !
Another possibility is using an All-purpose flour, with some bread flour and a bit of high-extraction flour or white whole-wheat. Or just All-purpose and high-extraction/white whole-wheat.
This same blend with a modification in the proportions would give you a close T80 as well. Maybe half high-extraction and half All-Purpose. Or the blend of the three with more high-extraction flour/white whole-wheat than for the T65.
The reality is, that unless you have the opportunity to work with French flours and American ones, it is very difficult to find perfection. But, then what’s perfection ?
In all the recipes I’ve followed from my great bread books, I have always managed to get the results I’m looking for by playing around with the quantities of flour. I never put the whole amount of flour in just in case, and then as I stir, I add more. I particularly like recipes that explain the texture of the dough. That is always a sure win. I don’t like recipes that don’t explain anything and just give proportions, unless of course, it is a type of bread that I know. I haven’t had any trouble with Hamelman’s Bread because his breads are artisanal hearth loaves (at least the ones I have attacked and I admit, I usually do sourdough), so I know what I’m looking for. My main difficulties have emerged with yeasted bread, especially the sandwich type loaves often made with American Bread flour. I rarely make them, so it doesn’t really matter, I guess. I usually just try adding Vital gluten.
But any type of bread reminds me of the San Francisco sourdough that "can't be made anywhere else". It isn't only the flour, but the yeast, the water, the air that each have a role in the bread making process. So, you just have to fiddle around with a recipe to come up with something to your satisfaction and not necessarily a stereotype model bread.
One thing I can recommend is always, always choosing very high quality, fresh flour. It makes all the difference in the world. And for whole wheat, use organic, because there are a whole bunch of pesticides trapped in the grain that just get ground up and baked with the bread. Scary thought.
With some luck, my dad will bring me some Canadian flour over this autumn and I can try my hand. I may just have some helpful info about the handling compared to French flours.
I hope this post will evolve as readers share their experiences and experiments. Feel free to leave me a note or write to my e-mail. I’ll add the info as it comes in.
Happy Baking!
(Bâtards baked using the sourdough baguette recipe)
Commentaires
Je crois ne pas trop m'avancer...
...en disant que ce billet va être très utile à bien des expats. Je vais de ce pas lui créer, dans Bombance, un lien facile à retrouver car je serai très contente de l'avoir sous les yeux la prochaine fois que je ferai une recette française... Merci, Jane !
cet été, j'ai utilisé de la farine canadienne : whole wheat et all purpose en mélange (organic) et j'ai trouvé la pate beaucoup plus élastique que quand je fais mon pain en france, c'était vraiment très différent et pas très agréable à mes mains ...mon levain que j'avais fait sécher pour l'emmener, n'a pas voulu fonctionner et j'ai du en mettre en route un nouveau qui à très bien fonctionné ! ah... les mystères du levain !
Different grind, too?
Jane,
I enjoy seeing your posts on TFL; thanks for linking to this article.
There are a couple of things that look different than what I see with most U.S. flours. First, the way the flour in the photographs seems to clump together. Second, the apparent coarseness of the grind; at first I thought I was looking at bread crumbs. The clumping may be partially explained by the (apparently) larger grains of flour. I was also wondering if it might also be the result of a slightly higher moisture content than I am accustomed to seeing in U.S. flours.
Very interesting write-up and photos. Thanks for sharing.
MC: J'espère encore mieux expliquer la chose quand j'aurai encore plus d'infos, mais si ça peux aider, tant mieux!
Laurence: Je pense que le taux de gluten (protéine) est plus élévé dans ler farines standardes et je sais que le bread flour dépasse le 12% ce qui est énorme pour nous!
PMcCool: I'll do some research about the grind because now that you mention it, I have read something about that. I don't think we treat the wheat grains the same when making flour. This flour here is spooned right out of the boxes. It isn't sifted and yes it was clumpy. These flours have absolutely no additives and they are stone ground. But, more on that when I find the info.
Jane
Bonsoir Jane, pour le concours : "Autour du levain", j'accepte toutes recettes pourvu qu'il y ait du levain dans sa composition. Je serais ravie que tu participes car maintenant tu es une pro du levain et tu nous apportes beaucoup par tous tes essais. C'est vrai que c'est passionnant, je suis toujours plus fière de sortir un pain réussi du four plutôt qu'un gâteau ! Bisous !
Merci Jane !
Oui, tu as raison pour la brioche car ce matin je vient juste de faire des brioches individuelles en suivant la méthode de nuit au frigo ! (c´est marrant...). Je confirme la mie est bien meilleure est le goût est super !
Je continuera avec la boulange et surtout sans MAP car j´adore faire tout à la main. C´est du plaisir.
Bisous,
Myri
http://lacuisinedemyri.blogspot.com/ (en espagnol)
http://lacuisinedemyri.blogspot.com/ (en français)
OBTEIN FLOUR
Hello Jane!
I'm from Barcelona. I've been looking for french bio flour in spain for a long time.
Do you know where can I find this kind of flour, or any old "moulin" that can I visit and buy something over the internet?
You have a beautyfull blog.
Thank you so much.
Regards.
Mònica.
Monica
We're neighbors! I'm right near Perpignan.
If you can order from France, take a look at Celnat and Moulin des Moines. I have a friend in Spain who bakes a lot and uses organic flour, so I'll ask her and get back to you. Flour would be a lot less expensive in Spain, I'd imagine.
Jane
flour
hello am intresst two have a direct contact from you i need flour because i have bakery in gambia
flour T65
Hello Jane,
I am writting from Bilbao (Spain). I love your blog and, I have read avidly your post about the flour categories in France. I am a recent home baker and, still did not have a clear idea about diferences among all flours. I have been so impressed that I just have ordered three types of french flours in one web which sells biologique French products.
http://www.123lozere.com/
I have also bought 5 Kg of your favourite T65 organic, not available in Spain. Congrats for your web.
Ciao!
Teba
If you want more information on flours that exist in Spain (if you haven't got that figured out already) you can ask Monica at www.bonsfocs.com. She has an on-line shop with great tools for home baking as well!
You must let me know what you think about the French flours, all right?
Jane
flours in Spain
Dear Jane,
thanks a lot for your help. I have contacted Monica this afternoon for another reason. In fact, I will attend your course "Petit dejeuner francaise" at Bons Focs next February. It has been just a coincidence!!!!. In any case, I will contact Monica when I finish my flours. I think that I will finish them by next summer, he he he.
I also tried my first "pain complet au levain" today. It doesn't look like yours. Mine is not that crusty either so tall as yours but, I must confess that I am aware of two mistakes: one, add the salt to the autolyse at the same time than flour and water and, second: I add all the starter when recipe said to add only 130 grams. Taste is fantastic, you are right. It's slightly acidic but pleasant.
Thanks again for your answer.
Best regards,
teba
Téba
Oh, that's great! So, I'll meet you in person soon.
Little changes can severely alter the outcome of a bread. Also, pain complet (whole wheat flour) ferments a lot faster so you need to make sure you don't OVER ferment. It won't rise in the oven or it'll just flop.
Jane
see you soon
Dear Jane,
I am also very happy to meet you soon.
Thanks for your recommendation about whole breads. I did not know that whole flours ferment that fast.
Baking whole breads it's being a little bit more complex than I did expect. But I'll keep trying.
I have contacted Monica to ask her about flour providers in Spain.
Again, thank you very much!!!!
Téba
You're very welcome!
Poster un commentaire
Rétroliens
URL pour faire un rétrolien vers ce message :
http://www.canalblog.com/cf/fe/tb/?bid=420216&pid=10304760
Liens vers des weblogs qui référencent ce message :
