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Submitted by oskar270 on March 10, 2010 - 8:40am

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?

 

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Submitted by mrfrost on March 10, 2010 - 9:06am.

Strong flour, from what I

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.

Submitted by de3montecarlo on March 10, 2010 - 11:11am.

I am greek.

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

Submitted by oskar270 on March 10, 2010 - 5:53pm.

Hi there The book is "the 20

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

 

 

Submitted by de3montecarlo on March 11, 2010 - 12:46pm.

I have vefa's new book in

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

Submitted by oskar270 on March 11, 2010 - 1:56pm.

Much appreciated, thank you

Much appreciated, thank you

Submitted by oskar270 on March 21, 2010 - 2:47pm.

For Greeks Only

Hi there

Is the "xoriatiko alevri" available in North Amerika?

If yes, what is the name here?

Thanks

 

 

Submitted by de3montecarlo on March 21, 2010 - 3:21pm.

I guess a Greek bakery can

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.

Submitted by oskar270 on March 21, 2010 - 9:07pm.

This type of bread is not

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

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Submitted by Elagins on March 10, 2010 - 6:59pm.

agreed: strong equals high protein

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

Submitted by oskar270 on March 10, 2010 - 9:28pm.

Bread Flour it is

Thank you all

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