The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Best flour for the job?

asfolks's picture

Best flour for the job?

I have been recruited by a friend to try and recreate the bread of her youth. I know this may be an impossible task, but I am excited to try and do the best that I can. She spent her childhood in the Provence region of France and the bread is an olive fougasse. I have decided to use Hamelman's olive levain formula, but based on her description, I decided to use the ratio of olives given in his olive fougasse. After much searching, I have found Nicoise olives imported from the region and I think I am about ready to bake. My question is what type of flour would best recreate what a small boulangerie in Provence might have used 20 years ago?

Thanks for any suggestions,


flournwater's picture

Much of the flour used in Europen countries is lower in gluten ....

You might find that mixing cake flour with your bread flour (ratio?) would improve the outcome.