The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bread flour

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BakingBetty's picture
BakingBetty

Bread flour

I'm sure this question has been asked a hundred times. I have just bought T65 white flour by accident (I'm in France from UK originally so no idea of the american correspondance!) and I want to use it to make bread. I usually use T110 or higher. Will this be possible or is it really just not good enough?

ananda's picture
ananda

Hi BakingBetty,

The French system is a reference to "ash content" and gives no indication of the strength of the flour.   You need to look at the protein content.   French flour is generally fairly weak.   If the protein is around 9% you will probably struggle to make decent bread.   But if you have flour around 10.5% this would be typical of the protein levels found in the flour which commercial bakers use in France

Best wishes

Andy

BakingBetty's picture
BakingBetty

Gosh, that protein level seems low! I read all the time that we must use strong bread flour etc. I can't wait to try this flour and see what it gives. If it works well enough for us, it only costs 90cts (1 dollar 17) a kilo and it's organic too. No idea how they make it so cheap.