7 hours ago, Kerry Beal said: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
A technical note (p4) by the translators of The Taste of Bread:
"The figures given in Professor Calvel's text are expressed as a percentage of dry matter, which is customary in France. In the United States and Canada, figures are calculated on a basis of 14% humidity. This means that a fairly normal 11.5% protein French flour would in fact have a 9.5% protein content in North American terms..."
Further:
"Of North American flours, Professor Calvel prefers those milled from hard red winter wheats, grown in Kansas and other Midwestern states, because of their baking tolerance and slightly sweet flavor."
Edit: oh, and another note:
"Those who use flour from hard red spring wheat -- attention Canadians! -- might well find themselves increasing the hydration."
