January 8, 2012 - 6:18am
Looking for flour expertise in China
I am located in China and currently use "Lam Soon" flour from Hong Kong, such us Golden Statue.
I need your expertise in comparison of different types of bread flour from this company. I want to find an optimal flour blend for baguette.
Thank you for your time.
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I'm also located in China. I've been using Lam Soon Bread Flour with success in many breads but just not on baguette. It always turns out too chewy.
For baguette - I've tried mixing 50% Gold Medal Bread + 50% Gold Medal Plain. perhaps you can try. I'm still trying to find the right flour for baguettes too. Just bought Francine (French flour with 9.8% protein) in Cityshop. Going to try that soon. will keep you posted on this.
Hi Jenny, ( may I call you Jenny ? )
Gold Medal and French flour are quite expensive for me. I buy Golden Statue brand , Whole wheat and Mei Mei ( cake Flour ) for a good price. I buy a few large bags at a time.
Tomorrw I will try 50 % bread flour + 15 % w.w. + 35 % Mei Mei flour. Bread flour is about 14 % gluten ( I think ) cake flour is 8.2 % gluten and I put 15 % sifted whole wheat for balance and water absorption. Fingers crossed.
Axel
Hi Axel, let me know how it works out. I have not tried Mei Mei flour yet. if its good, will buy a sack of it.
yeah - gold medal is really expensive. only limited to certain breads that I make now. I actually buy whole sack of golden statute - 22.5kg. use it within 6 months, got a good price from my friendly local grocer. just did a ciabatta yesterday using golden statute and it turns out really well.
all the best and happy baking!