In the second volume of Julia Child's Mastering the Art of French Cooking (pages 112-113) she says that you can obtain the American equivalent to French type 55 flour by combining 2 parts pastry flour (not cake flour) to 1 part unbleached all purpose flour. This produces a flour with 8 to 9 per cent protein, which she says is best for baguettes. I want to try this, but I'd first like to know if anyone else has done this, and with what success.
Thanks, Barbara
I read your question a little while ago and wanted to know the answer too! But no one had any advice, so I went and tried it today, and truly it works. I did my experiment a little differently though. I used two parts of locally grown soft winter wheat at about 8- 8.5% protein and one part of locally grown spring wheat at a very high protein content--too high for my likes to bake bread with. That's why I was interested in your question, because I wanted to work with a softer type flour myself. I had great oven spring and very nice ears etc. Oh and I baked with a sourdough starter, no yeast. Have not cut it open yet but I am dying to, mix of curiosity and hunger... I say, try it if you haven't already.
Cheers