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Kerry Beal

Kerry Beal

2 hours ago, Anna N said:

I cannot explain but perhaps the Team will pop in and tell you their reasoning. My assumption would be that T55 flour is hard to source in North America so they have gone with what works best  and is available. 

Looks like the T55 is 11.5% protein - I'll be it's the same as the flour that @Alleguede is using for his baguettes. Wonder if the hydration will have to change if we try that flour.

 

@Alleguede mentions that the flour he uses is made from hard Canadian wheat which I believe the T55 is also made from. 

 

Here's the label

 

IMG_7687.thumb.JPG.86fbb34fcffed0268be4c9965032bf21.JPG

Kerry Beal

Kerry Beal

2 hours ago, Anna N said:

I cannot explain but perhaps the Team will pop in and tell you their reasoning. My assumption would be that T55 flour is hard to source in North America so they have gone with what works best  and is available. 

Looks like the T55 is 11.5% protein - I'll be it's the same as the flour that @Alleguede is using for his baguettes. Wonder if the hydration will have to change if we try that flour.

 

@Alleguede mentions that the flour he uses is made from hard Canadian wheat which I believe the T55 is also made from. 

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