On a confusion of Flour.
I am new to baking and just realized that there are quite a few refernce son here that I am unable to figure out.
1. I have purchased some un-bleached bread flour from a local (Toronto) bulk barn. It is WAY better than the robin hood stuff I was buying. I have been reading that most people seem to stick with either All Purpose or mix All Pupose with bread flour. I have been making so many diffrent kinds of bread, from baguettes, to rolls, to sandwhich loaves. I am not sure which flours I should be using. The only thing I have noticed is that for french type breads I am not getting a really cripsy crust. Not sure if this is from my poor steaming or the bread flour.
2. La Milanaise flour- What is it? Why does everyone seem to want it?
3. What are the T ratings I see? T-55, T-70, that type of thing.
Thank you in advance