The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Strange Flour Type

  • Pin It
oskar270's picture
oskar270

Strange Flour Type

I would like to make a French bread recipe from a Greek baking book.


The ingredients for the flour are 3 cups of all purpose flour plus 3 cups of another flour which if I translate it directly to English it means "Strong Flour"


Any Greeks out there? Does anyone know what this flour may be in the North American market?


 

mrfrost's picture
mrfrost

Strong flour, from what I gather, a British term, generally means a higher protein flour than the typical all purpose or plain flour. Typically flours with more than 11 % protein.


Bread flour is thought of as a "strong" flour.

de3montecarlo's picture
de3montecarlo

which greek book is this? what is the name of the flour? is it just strong? Usually it should mean Bread flour.

oskar270's picture
oskar270

Hi there


The book is "the 20 kalyteres syntages gia glyka and almyra psomia" by Vefa Alexiadou. The book is around 15 years old.


The type of flour is called "dynato alevri"


Thank you


 


 

de3montecarlo's picture
de3montecarlo

I have vefa's new book in english and the recipe calls for all-purpose flour and strong white bread flour.

oskar270's picture
oskar270

Much appreciated, thank you

oskar270's picture
oskar270

Hi there


Is the "xoriatiko alevri" available in North Amerika?


If yes, what is the name here?


Thanks


 


 

de3montecarlo's picture
de3montecarlo

I guess a Greek bakery can let you know where they would buy theirs if they use it, but I always thought it meant any all-purpose flour.

oskar270's picture
oskar270

This type of bread is not made in Canada, Next time I'm in Greece, I will ask one of the bakers there. Most likely it's a type made with several spices and unlikely they will give me the recipe. Nothing wrong to try, right? Thanks for your time

Elagins's picture
Elagins

generally, "strong" flours refer to flours with at least 12% protein, although the term itself really is nonspecific. as Dwight suggests, bread flour would work nicely in your Franco-Greek recipe.


Stan Ginsberg
www.nybakers.com

oskar270's picture
oskar270

Thank you all