T-55 Flour Test
Today I received a sample package from Filbert foods of T-55 flour they had created for import. It smelled about the same as my Harvest King and KA AP flour but had a slightly darker color than the King Arthur. I couldn't detect any smell that would distinguish it from the others.
I mixed a batch of sourdough using only my white starter which has been fed with KA AP flour for about 2 years and other AP for another 15 years. The formula I used will follow below.
- Starter 167g
- T-55 Flour 375g
- Water 225
- Salt 10g
Mix all ingredients until just wet, let rest 45 minutes. Knead for 10 minutes. I did a French fold for half of that time.
Turn flour into oiled bowl and cover. Let ferment for 12 hours at room temp or until doubled.
Divide into 3 equal parts and preshape. Rest 10 minutes and final shape into Batards. Place into linen couch to final proof. When risen roll onto parchment paper and bake for 25 min at 450. Use steam as usual.
I like this flour but it is only my first experience using this style flour. I noticed that I did get a sheen on the outside of the crust that I haven't seen before on US made flours. The crust is nice and crispy and crumb is flavorful and chewy. This will take some more experimentation but based on what I have seen today I like the flour and will continue to learn how to handle it. Next week I will have time to continue with this project and I will try a direct yeast batard or baguette and report back on the results.