October 28, 2014 - 1:56am
Canadian very strong flour
When my son's family visited us in August he brought some "Canadian & very strong white flour" purchased in the UK can anyone please tell me anything about this flour - is it similar to what in the UK is described as "Strong white flour" and here in France TYPE 65?
A further question Farine de Ble Noir which I think is Buckwheat flour - rye flour or not? - various websites indicate it is but don't answer the question directly!
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Hi there. The Canadian & very strong - do you have a brand on that? Depending on where it is from, the protein (and gluten) content will vary. Typically, it will be around 14-15% protein and is stronger flour than the "strong white" which is usually between 12-13.5%, but this will vary between brands. It is difficult to compare the French and UK flours in a useful manner, since the French "T" grading is based on ash content and I have used T65 flours in France which vary quite a lot in protein content and performance. From my experience, the T65 flours I've used in France are slightly weaker than English "strong bread flour" from a gluten development perspective and you probably want to use a bit less water with the T65. Also, T65 is much more extensible, so where you can stretch it out easily, with the "strong bread flour" you will have less stretch and it will tear faster. I assume that this is more pronounced with the "very strong bread flour". There are a few posts on TFL which list protein content for a variety of English flours (plain, strong, very strong, wholewheat etc.) by brand and it is worth doing a quick search for this. I would note though, that the way a flour here performs and tastes is not reliably linked to the protein content (unsurprisingly). For all of my Tartine/FWYS bakes, I have used strong bread flour and not very strong so I don't have any experience to help with that.
Farine de ble noir is also known as farine de sarrasin, it is buckwheat flour mainly used in France to make Breton crepes and galettes. Not related to rye.
Thank you so much for your detailed response - sorry for the delay in getting back to you we have been out enjoying the beautiful weather in SW France. The flour came from Waitrose - I can't see anything on the packet that would help identify anything further about the flour - although I will look again in the morning. Your comments are most helpful, and in particular I have found that type 85 which our local Intermarche are now stocking and identifying by type number is different to that I normally buy in the nearest Bio shop, and is actually milled about 15 kms away from us. The waitrose packet has a recipe for a white loaf printed on it - quite different from my normal which is from Paul Hollywood,- So I might try that.
Thanks for the confirmation of farine de ble noir - I knew it was used in galettes and was surprised when a baking friend said it was rye flour.
Thanks once again for your very helpful reply
Sorry I see I put type85 meant 65!
Waitrose Very Strong Canadian Bread flour works well for me. Even as a 50% blend with other weaker flours gives very good dough that rises well. It's not just the protein content as I have tried other high protein flours without the same success.
Cheers
Thanks a lot -very helpful - I shall try a mix of the Canadian and either the French type 85 or the normal T65
Whoops suddenly discovered that the packet then adds "stoneground wholemeal flour" Anyway made a small loaf of 300g as an experiment with 50/50 the Canadian flour and Type 65 French. Very good result
So thanks again for the help