November 10, 2014 - 7:23am
French T65: which kind of wheat grains
Ive been a lurker for a while and have been baking for two years in my small China apartment (with a small convection oven), trying my best. Recently I tried some imported T65 flour and was amazed by the difference in flavor. I'll be moving back to the usa in two years and would like to try growing my own wheat(which I'm growing some hard red winter now). I'm wondering:
What variety or strain of wheat is grown for the T65 flour? I think I read they typically use a softer red variety, but vaguely remember where I read this.
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soft spring or winter wheat and T'65 can be made from either.if I remember correctly. It comes in at about 11.2-11.4% protein which is what we call a decent AP flour. This why making a good bread using it is difficult and requires more skill and less water that using a hard red winter American or Canadian bread flour at much higher protein levels, To approximate it it sometimes mix KA AP flour and bread flour with home milled whole soft white wheat - 1/4 bread, 1,4 AP and 1/2 whole soft white..
Proth5 would know for sure and maybe Pat will chime in.
So you confirmed what I believed to be true that the French T65 uses soft wheat. I currently only have hard wheat in my arsenal but the next time I go back to the US I can buy some more kernals of soft.
I'm wondering if anyone knows specifically which species of soft spring or soft winter they use in their mix. Being a gardener I know I can do a better job than KA AP by growing my own and certainly plan on doing it. I'm currently growing my first winter crop but in soil conditions which aren't the best. It is more of an experiment rather then expecting to get some great grain.