May 29, 2020 - 4:42pm
Type 00 Red Fife flour for bread?
I got some Type 00 Red Fife flour from Barton Springs Mill, and I'm not sure if I should use it for bread. They list the protein percentage as 10.15, which I think is on the low side.
I am using a Tartine recipe that calls for "medium strong bread flour" which Robertson defines as 11-12%. Could I make up for it by using a smaller proportion of that and a larger proportion of a whole wheat or high-extraction flour?
Or should I just make it easier on myself and use white bread flour for the "medium strong." Thanks for any advice.
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But feel free to experiment. I'm sure there's some recipe in this forum for that kind of flour. Try a search.
Hi chelseasf,
type 00 means it is finely milled, so it is silky to the touch. It is perfect for bread, percentage of the proteins included. Bread flours range from 10% protein to about 13-14% protein. 10% is the best.
This flour is not medium strong though, it is much stronger than that. The website of the miller states that its Falling number is 345 seconds, it's a strong flour, very strong. The miller also says that its Flavor profile: strongest wheat profile of all our offerings. Best for: breads, crackers, crusts
Medium strong would have falling number around 200 sec, that is what Chad Robertson uses for his bread. You still can use this flour for your breads including Tartine bread or any other bread from Chad Robertson's collection, just knead by bread machine or in the mixer to develop it well. By hand, kneading by hand... probably not, it's way too strong, you won't be able to develop its gluten well by hand.
White flour or whole wheat flour, 10% protein, 11%, 12% or 13% protein has nothing to do with strength. Either could be strong or medium strong or weak flour. Strength has to do with the quality of flour proteins, not quantity.
This same miller sells Turkey Red whole wheat flour that has falling number 270 seconds. That is closer to what Robertson wants for his bread when he says 'medium strong bread flour".
You don't have to dilute Red Five flour with anything, simply kneading it a bit longer in the mixer will do the job.
best wishes,
mariana
If I had a penny for every time 00 flour is incorrectly described...
In Italy 00, 0, 1 and 2 are designations of ash. Nothing else.
00 = 0.55% max.
Fineness / granulometry is a consequence of this grade and not the definition.
Flour was once prized for it purity / level of refinement and it was recognised that the centre part of the grain gave the best gluten quality. Hence the common European reason for measuring ash.
Thanks for info about the falling number. I see now that Robertson says 11-12% gluten, not protein. So that must be a different thing.
FYI, I'm not kneading, just stretching and folding. So maybe I won't use the Red Fife 00 for bread at all. My friend used it for pie crust and said it was great!