November 11, 2021 - 9:26am
t65 available again
Just checked L’Epicerie and they show back order with expected delivery date mid December. Same price as my last order the organic is the best price @ $41 for 22# plus shipping. For those interested wanted to post . It’s outstanding quality and very fast shipping when they get it in. c
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How is this flour compare to KA AP flour? What is T65's protein %?
https://www.google.com/search?q=t65+flour+protein+content&rlz=1CDGOYI_enUS676US676&oq=t+65+flour+protein&aqs=chrome.1.69i57j0i13j0i390l3.17495j0j7&hl=en-US&sourceid=chrome-mobile&ie=UTF-8
the flour I linked to is grown produced and shipped from France. It is the best bread flour I have ever used. This will be my 2 Nd purchase of 22#. Not all t65 is as good a quality as that from this source so beware buying from another seller.
This particular T65 flour is described here:
https://www.lepicerie.com/pastry-ingredients/ingredients/french-flours-traditional-and-organic/le-moulin-dauguste-organic-wheat-flour-t65/
But to fill in your understanding, know that the french designation of T##, or T### indicates ash (mineral) content, not protein. So among all flours with T65 designation, there will be a wide range of protein percentages, from low to high.
In other words, you have to look at the specifications of the exact flour, the exact inventory item, or SKU (stock keeping unit) in question.
Europeans just have a major difference in how they classify flour. Anything other than ash percent must be _specifically_ looked for or asked about. It simply cannot be determined from the T or numeric classification.
European bread formulas are usually very different than North American formulas, in order to develop gluten from their very different, usually lower protein, flour.
Result: North American formulas (designed for North American flour) generally cannot be used with European flours. And Eurupean formulas (designed for European flour) generally cannot be used with North American flours. At least not without significant modifications.
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Here is an excellent treatise in detailed flour specifications and classification systems:
http://www.theartisan.net/Flours_One.htm
W, P/L, ash, and protein are discussed. W and P/L are also good to know.
Bon appétit, amigo.
Thanks . I’ve posted the results using this particular flour and am more than satisfied with the consistently amazing results. I started baking in the mid 1970’s and as my baking skill has grown over the decades I can appreciate the nuances in both ingredients and formulas. Thanks again and happy baking to you . c
The above was for Ming. I should have used the reply button on his comment instead of adding another top-level comment. ( I surmised from his previous posts/comments that he might appreciate those details. )
I do appreciate the depth of experience you bring to TFL, and admire runners in general. (I had to switch to biking after a foot injury.)
The explanation sure helped me... grateful for the clarity TFL'rs bring on a lot of stuff like this!
I should read posts here as well as the sale prices on flour more carefully. I’m sorry you were right and I leapt before thinking. 🙏 forgive me
TR: Their non-organic T65 is a lot cheaper, $26.60, and is in stock. Does the organic kind make a difference in baking quality?
https://www.lepicerie.com/pastry-ingredients/ingredients/french-flours-traditional-and-organic/le-moulin-dauguste-traditional-wheat-flour-t65/?variati...
As I ordered the organic last time and actually didn’t compare the prices ! So perhaps you can order a smaller bag of each and tell us if there is a difference. I might add the 4# to my cart if I can . If not the next time I shall order some and report back. Thanks for pointing this out!!!
The non organic showed the largest bag /price and the organic showed the med size 22# price… I didn’t pay attention. Oh well I’m so happy with the flour I got and still have enough to see me through. Thanks for pointing this out. c
Thanks folks for some good info. When I use up my stock I might give those French flours a try as I am really into baguette making. In fact, my levain is ripping as pictured so I am getting ready to make a baguette dough this afternoon, waiting for it to spill over :) the jar to kick it off.
Did I hear running and cycling here? I am both and I am a weekend warrior with these sports. It is getting cold here in Ohio so I am switching to running outside instead of cycling even though I ride throughout the winter at a slower pace. In the warmer months I usually cycle 200-300 miles a week so I ride a lot. I am also a serious runner as I usually run 10+ miles every time I go out to run.
@Ming: My take (I hope I'm wrong), is this:
With both national and international transportation/shipping still messed up, and the winter surge of the pandemic having begun now (7 day rolling average in the Northern US has been increasing for two weeks) for the US and EU, I'm guessing that the importation of goods is going to be dicey at least through the first quarter of 2022.
(The business analysts who I listen to are even more pessimistic, saying economic recovery is not going to happen until 2023.)
US wheat prices have spiked for some reason. I don't know if it's supply side or if it's demand side, or just part of the current general transportation problem. But whatever the reason for the shortage/price-hike, a seasonal product like wheat takes a year to recover, when there are shortages. Even though there are two wheat seasons, they don't necessarily happen on the same ground. New/additional acreage takes a while to be planned, arranged for, and prepared.
Net: If you have the space and sealable containers to store it, get some of that in-stock T65 while you can.
Those who tried it as part of the 2020 baguette Community Bake raved about it. Just be forewarned that it handles and bakes differently than North American flour. So read the experiences of those who used it in that thread. ("only" 2200+ comments. ;-)
Hey thanks for the insight, appreciated. You don't happen to work for L'Epicerie do you? :) I just bought a bunch of Bob's Red Artisan bread flour and I have about 20 lb of KA and Gold Medal bread flour so I need to use them up before I buy more. I just make bread and pizza for myself so there is only so much I can consume weekly. With that said though, I am looking to get more whole grain flour, and I would like to try something different than the red hard wheat. Anybody see a problem using Kamut to make baguette? I am thinking about 50/50 of bread and Kamut as I like it golden texture.
The only place I can find Kamut flour is linked below. I will buy a grinder and grind my own later when I have more experience so I will buy flour for now. Thanks.
100% Organic Whole Grain KAMUT® Flour - Montana Flour & Grains
Ming, the folks at Breadtopia have fantastic grains/ flour. I’ve purchased solely from them for years and always loved everything I have received. When you are ready to buy a grain mill they carry the Mock Mill which is a sturdy reliable home mill.
Hope your adventures in baking will be pictured in your future posts! We love pictures.
Yeh running and cycling figure in my life over 40 yrs now. Where in Ohio? I hail from the Bowling Green Findlay area… tiny town of Deshler. I live and cycle on the Blue Ridge parkway now here in Lexington VA.
Look forward to seeing your breads and pizza. c
Hey trailrunner, I have my eye on that German made grain grinder from Breadtopia, might get one as a X-mas present for myself, I need a valid excuse for buy anything nowadays as I am very good at spending money :).
I am further south in the Cincinnati area. Did I hear you say riding on the Blue Ridge Parkway? Oh boy the Blue Ridge Parkway is like a heaven for us cycling maniacs with it's huge mountain ranges. A few years back I rode the whole Blue Ridge Parkway from the Skyline to Cherokee averaging 10,000 ft of climbing per day for 7 days, it was the best vacation of my life.
Good riding and baking my friend!!!
I rode with a couple friends on my first touring experience in 2010 from St Augustine FL to SanDiego CA. That was to celebrate turning 60 as it took 60 days. We rode from Key West FL to Bar Harbor ME the next year . These are routes with maps from Adventure Cycling. Two of us rode most of the way across Canada in 2012 started in Victoria and went north to the Yellowhead Hwy and down to Banff then east. Lots more tours since then with just my husband and I and one of my first riding buddies. I don’t run long anymore I’m fortunate at almost 71 that all my parts work great 😊. I used to do ultras but I love the ground I can cover on my bike. We talk about doing the whole BRP but so far with the pandemic we have stayed closer to home.
Happy Baking! Will post today’s t65 bakes in a bit… staggeringly beautiful 😜
Wow, you have to be a serious cyclist to bike across the country like that, very envious indeed. It would be a dream for me to ride from coast to coast someday, perhaps when I retire or hit it big in the near future. I am only 51 so I still have a way to go before I retire. Yeah I know what you mean by taking care not to injure yourself from too much running. I used to run a half marathon at least twice a week but nowadays I have cut back quite a bit of running and spend more time biking instead. Anyhow, look forward to reading all the success stories from you and others about using those French flours. Thanks.