The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Type 55 Chronicles

filbertfood's picture
filbertfood

Type 55 Chronicles

After years of making baguettes with almost every type of AP unbleached white flour commercially available, I decided that bringing type 55 flour to the US would be the only way to solve the famed baguette debate. I researched flour suppliers and found one from Turkey. If you have ever been to Turkey, you know how good their bread is. In fact, their standard loaf is much like the bâtard and many mills in Turkey supply flour to France, including the one I have sourced for my flour.

Feel free to contact me to see how you can get your hands on some type 55 flour: inquiries@filbertfood.com

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filbertfood's picture
filbertfood

Here are some photos of some baguettes I did today. Let's just say the only thing missing is a gas oven or, even better, a wood burning oven.baguettes 04242007 - Overhead
baguettes 04242007 - Overhead

baguettes 04242007 - 1 crumb
baguettes 04242007 - 1 crumb

baguettes 04242007 - 2 crumb
baguettes 04242007 - 2 crumb

ehanner's picture
ehanner

I have been in touch with Filbert Foods and they have sent me a sample of this product. As soon as I receive it I will put it to the test and post my results. I was just about to concede that the flour doesn't matter as much as the technique and that's probably still true. However, I'll be pleased if this turns out to be great flour for French bread.

Stay tuned---

Eric

sourdough-guy's picture
sourdough-guy

Don't throw the baby out with the bath water Eric. The flour still matters. If you've got a good easy supply of it then use it.  

Sourdough-guy

filbertfood's picture
filbertfood

if I didn't believe it made a difference.  There are so many chemical properties to flour that no one can truly say that it does not makes a difference.  While the chemical reactions are elemental, bread is truly where we see art and science intermingle on a much shorter time scale as compared to wine and spirits.

One thing to note about the flour: it comes from a single source.  Many of the flours produced in the US come from a variety of crops across the US.  Besides that, flour production in Turkey is about as old as it gets.

ehanner's picture
ehanner

John,

Could you please send the specs on this flour? I just received the sample package today, thank you.

Eric