Hi-Extraction & T55 approximations using KA
Realizing it's likely useless to really try to doctor up a T55 without knowing more, I'm playing around with upping the ante on KA AP flavor, without turning it into a high-extract flour like 85%-90%. Just an AP with a bit more ash and, using WW, some additional baselines flavor.
I cannot recall where I got the calculator. Probably here - if so, apologies to whoever came up with the calculator. Thanks.
|B = Q (R2 -R1R2)/(R1 - R1R2)|
|W = Q (R1-R2)/(R1-R1R2)|
|Basis of 100 grams (Q=100)||100|
|Desired (85%) (R1)||0.76|
|B (72% Extraction) (R2)||0.72||81||KA KA AP Flour (%)|
|WW (100%)||19||Whole Wheat (%)|
Where B is the percent "Bread Flour" (I use actual KA BF for my hi-extract, and AP for my "T55" sub), Q is the sample (I use 100 G for convenience in making percents), R1 is the desired extraction percent after blending (here, 76%), R2 is the white flour extraction (here, 72%).
For this "T55" blend (maybe closer to T65?), I was thinking of just bumping up the extraction from the estimated KA AP of 72% to a higher 76% (I've seen a range of 75-78% for T55, estimated). To do that, I go KA Ap: KA WW 81:19. I don't know what that will give me in terms of ash but it seems modest enough I've still got the base of AP with some additional ash and flavor from the WW. My Pain Au Levain basic recipe will then be 78% AP, 20% WW and 5.25% Medium rye. Hydrating to 71%, which if I recall correctly in terms of behavior, brings me in closer to 66% hydration, re: T55 base.
The high extraction flour, I use AP: WW of 45:55. That gives me about an 85% extraction.
I'm presuming the nominal 11.7% protein as listed on KA's specs would roughly be about 10% in French terms, right?
Not vouching for my recall. Reasonableness check?