European flour, and water absorption
Posted 11 February 2013 - 02:59 AM
New member here, and a hobby chef.
This last week I was trying a few different yeast dough recipes from American web-sites, and found an I had a problem.
The 3 recipes I used (weight measurements for the ingredients - so it should have been fairly accurate), all had a fairly high level of liquid. When I combined everything - respectively after the first rising, I found that the dough was not at all malleable, but very much a wet glop.
To be able to work with them I had to add quite a big more flour to firm up the dough. This happened with a 'pizza' flour (I assume it had a higher glutton rate) and normal 405 flour.
Is it possible that the flour that I get in Germany does not absorb liquid the same as the flour that would be used in America?
Has anyone else experienced this? Maybe I just had some bad luck and tried 3 separate recipes that well all equally unbalanced...
Posted 11 February 2013 - 03:36 AM
Posted 11 February 2013 - 04:39 AM
Flour will absorb water differently, depending on protein content; it's possible that the recipes you used were intended for flour with a completely different percentage of protein (405 flour runs about 9% protein, US all-purpose about 11% protein, high-protein flours run about 14 to 15% protein).
Posted 06 April 2013 - 02:30 PM
I think that water absorption depends on the level of gluten in the flour. I.e. higher gluten can take more water