The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Type 55 flour equivalent

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Barbara Krauss's picture
Barbara Krauss

Type 55 flour equivalent

In the second volume of Julia Child's Mastering the Art of French Cooking (pages 112-113) she says that you can obtain the American equivalent to French type 55 flour by combining 2 parts pastry flour (not cake flour) to 1 part unbleached all purpose flour. This produces a flour with 8 to 9 per cent protein, which she says is best for baguettes.  I want to try this, but I'd first like to know if anyone else has done this, and with what success. 

Thanks, Barbara

flank steak's picture
flank steak

I read your question a little while ago and wanted to know the answer too! But no one had any advice, so I went and tried it today, and truly it works. I did my experiment a little differently though. I used two parts of locally grown soft winter wheat at about 8- 8.5% protein and one part of locally grown spring wheat at a very high protein content--too high for my likes to bake bread with. That's why I was interested in your question, because I wanted to work with a softer type flour myself.  I had great oven spring and very nice ears etc. Oh and I baked with a sourdough starter, no yeast. Have not cut it open yet but I am dying to, mix of curiosity and hunger... I say, try it if you haven't already.

Cheers

Barbara Krauss's picture
Barbara Krauss

Hi Flank Steak,

Thanks for your feedback. I also tried it, but I used a straight formula with yeast instead of my sourdough. I liked the feel of the dough, and I thought I got a good proof out of it, but mine didn't quite open up in the oven to the extent that you've described. However, I fault my technique and not the flour! I'll definitely try it again.

Happy Thanksgiving, everyone!

Barbara