The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

type 960 flour

krekdayam's picture
krekdayam

type 960 flour

The dark breads in Austria are amazing, with nuts/seeds/grains, oatmeal, even pumpkin seeds; covering the bread spectrum of colors and textures; an amazing detour from normal baguettes and ciabatta.

The lady at the super "markt" in Graz advised type 960 flour based on the words "braun" and "brot" . Now I have a few kg of this flour and have no idea how best to use it.

Other than than "Type 960" flour, I've no idea what I bought. I'd appreciate any advise on making any Austrian style bread with this flour. This is very aromatic, slightly grey when dry, and the texture is intermediate between integral flour and normal bread flour. I don't want to make bricks, and would guess this needs to be mixed with white flour.  

 Any suggestions?

Mini Oven's picture
Mini Oven

Now look on the package and give us the "Eiweiß" (protein) and "Ballaststoffe" (roughage) listed. That will tell us even more. We are dealing with Rye I do believe. Roggen, right? Lovely stuff. What else did you buy to go with it? Do you have a starter?  Time to read up on rye.

Mini O

Mini Oven's picture
Mini Oven

I like Austrian bread too. I'm just outside Linz. They're Harvesting Rye now, first was the Barley, the wheat will be ready soon. Corn is tasseling.

960 is a medium rye. I've alway got a bag around. Yes, you might prefer to mix with white bread flour, try finding a wheat flour about 720, high protein/ low ballastoffe.

If you can get some sourdough from your neighborhood baker, by all means get some and then keep it going with 960 flour as you're using it.  Oops, are you in Graz or in the U.S.?

Mini O

krekdayam's picture
krekdayam

Eiweiß 8,6g

Ballaststoffe 7,6g

In Barcelona the bread pickins are pretty thin. Bread is a good way to buy friendship here (The etymology of "companion" refers to this)

The first test of this flour was a success. starter made with white flour , balance of flour was this test material.

Everything went slow, the initial mixing took forever for the flour to absorb the water,  four hours initial rising time rising at room temperature (around 28) Space in the spanish sized refrigerator was better used for cerveza than bread. Then the baking time, normally 35 - 40 minutes for everyday bread was extended to 45 minutes for this.

Rye flour (centeno) seems to be scarce, or perhaps seasonal in Barcelona

Richelle's picture
Richelle

Hola, I'm from Andalucía and over here organic rye can be bought (or ordered) at the local para-farmacia... the health food store.

Or, if you are willing to just invest a little bit in shipping costs, from this bakery which  sells organic berries and flours in three varieties: whole meal, semi whole meal and white (with germen!).

http://www.artesaniadelasierra.com/rincondelsegura/

Their service is impeccable, the shipping costs very reasonable (only 5 euro's for orders under 10 kg)  and the flours superfresh!

Richelle

krekdayam's picture
krekdayam

I have been buying white flour from the local health food stores, it smells so much better than what comes from Condis, Caprabo, or El Corte Ingles. A month has passed since ordering centeno from 2 different "health food" stores. Either the distributors are bad, or they really didnt order.. they were bribed with bread so that is unlikely.

Your recommended web site seems too good to be true. Even with shipping, its much cheaper that the "health food" stores, and these guys/ gals seem to know what they are doing.What more could you want? An order will be going out this evening, a test.  

Isn't all food  "health food"? If you don't eat, you eventually die. If you eat, you gain or maintain health. Don't eat healthy food, if its healthy, it will stand up and run off the table. Natural? most people die of natural causes, best avoid "natural".

krekdayam's picture
krekdayam

Following your advise, I ordered from this outfit on Sunday, on wednesday I had so much flour delivered by courier that I needed a car to lug it home.  Even with transport, it's cheaper that health food stores. La masa numero 1 esta fermentando ara mateix, tomorrow I'll see how many friends I can buy with the result. Bruce Springsteen tickets to Camp Nou on Saturday would probably get me more friends, but its too expensive.  

thanks for the info...always appreciated

Mini Oven's picture
Mini Oven

Then use as a flavouring. Include 50 to 100g rye flour in your mix for 1 kg dough. Rye gets better as it ages wet (but then treat it as a non gluten ingredient). Might try a soaker of rye flour, tiny spoon starter and enough water to make creamy and let sit overnight, then add to a straight dough next day. Souring the rye brings out all kinds of good surprises. In the heat, you might want to add a pinch of salt.

Yes, agreed, keep the beer cold. :)

Mini O

krekdayam's picture
krekdayam

Based on this comment about using flavoring tricks,  I have 150 g of type 960 flour soaking in a mix of 50g sour cream and 50 g water (with a pinch of salt). I  recently learned how to make sour cream on a trip through the world of home made butter. Just as the flour is aromatic, homemade sour cream is also. What doesnt kill me makes me stronger?