I recieved a baking and pastry certificate from my local community college's department of fine and applied arts, division of culinary arts and hospitality management division out here in Northern California where I live. Also, I love to bake myself, but because I have type 2 diabetes, even though it is no fault of my own, in my bakery, I would make my breads, cinnamon rolls, croissants, danishes and doughnuts with a bread flour, that which is not bleached, as bleached flour is enriched flour.
I don’t get into the “chemistry” of flours/grains, but my grandson fell in love with French Baguettes, when we were there on vacation. I tried making them with US flour, and he did not like the taste, so now I order flour from France. I didn’t think there would be that much difference, but after baking with both, the French flour won out!!
I appreciate your detailed presentation in this video. I’m curious about something related. In Calvel’s book The Taste of Bread he discusses the same point, French flour vs North America. He also has a table that shows protein content for American flours (14% moisture) and what the corresponding French flour protein content would be. Obviously, the American flour is always lower protein than French since the dry weight is 14% less. But the table indicates the French flour is 19% greater than the American counterpart. Every entry shows a 19% variance. For example American at 9.1%, the French at 10.83%. Can you explain this?
my apology I skipped your comment! im very surprised of this % in the book. This book has been made longtime ago and things have changed because American flour are naturally stronger in protein compare to French flour. French flour could be stronger in W. the thing is that in the US we always talk only protein when actually you need to read the alveograph to help reading properly the activity of the flour. After to be honest with you it goes way beyond my knowledge :)
Which French flour T55 or T 65 you would suggest for making baguette? I want to try using the French flour because I am experiencing the chewy feeling every time I use the American All purpose Flour when I make my baguette.
Hello from South Africa! Very interested thank you. I wonder what your opinion is of preservatives, added sugar and other ingredients in bread? Very interesting to hear someone say autolyse helps to break down the dough a bit - most people think a long autolyse strengthens the dough and I fully agree it doesn't. I think it's very useful for when using yeast but when making sourdough with relatively weak flour I think it's a bad idea. Thank you for sharing!
I work for a company that makes preservatives and dough conditioner so I’m a bit bipolar on the subject. If needed you should use it but you should be aware of the ingredients used
Hi Romain, Somewhere I've heard that, here is the U.S., an all purpose red Spring wheat is usually a stronger flour than a bread flour made from red Winter wheat, even though the all purpose may be only 10.5% protein, and the bread flour at 13%. Do you have any insight into that, please. Thanks!
I’m as confused for supermarket flour because I know for instance that Sir Galahad from King Arthur is a 11.5% protein and they call it a all purpose when it is clearly a bread flour. I wonder if it is marketing peupose and try to avoid a massive list of different flours in the suoermarket
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I recieved a baking and pastry certificate from my local community college's department of fine and applied arts, division of culinary arts and hospitality management division out here in Northern California where I live. Also, I love to bake myself, but because I have type 2 diabetes, even though it is no fault of my own, in my bakery, I would make my breads, cinnamon rolls, croissants, danishes and doughnuts with a bread flour, that which is not bleached, as bleached flour is enriched flour.
What a great tutorial! Thank you for teaching us the differences.
You are so welcome!
Great video. Came up just as I was thinking about different types of flour. It would be great to go more in-depth in the data
I don’t get into the “chemistry” of flours/grains, but my grandson fell in love with French Baguettes, when we were there on vacation. I tried making them with US flour, and he did not like the taste, so now I order flour from France. I didn’t think there would be that much difference, but after baking with both, the French flour won out!!
Very good video! Would love to know more about all the ingredients we see in our baked goods!
Tres bien presente. J'ai bien eu une education a propos les differente type de farine et leur usage. Thank you
Thank you so much!!! This is so helpful!!
You're so welcome!
Love it educational
You can do poolish with American dough and it comes out great!
I appreciate your detailed presentation in this video. I’m curious about something related. In Calvel’s book The Taste of Bread he discusses the same point, French flour vs North America. He also has a table that shows protein content for American flours (14% moisture) and what the corresponding French flour protein content would be. Obviously, the American flour is always lower protein than French since the dry weight is 14% less. But the table indicates the French flour is 19% greater than the American counterpart. Every entry shows a 19% variance. For example American at 9.1%, the French at 10.83%. Can you explain this?
my apology I skipped your comment! im very surprised of this % in the book. This book has been made longtime ago and things have changed because American flour are naturally stronger in protein compare to French flour. French flour could be stronger in W. the thing is that in the US we always talk only protein when actually you need to read the alveograph to help reading properly the activity of the flour. After to be honest with you it goes way beyond my knowledge :)
@@romaindufour2066 above my knowledge as well!
I wish you good luck with your channel! I enjoy your presentation style.
Can you talk about which French flours are best suited for making American cookies
I would say a “farine pâtissière” in the us Grand Moulins de Paris should be able to provide
Where do you purchase your French flour in the USA. Found Francine Farine De Ble Tous brand on Amazon. Do you recommend?
You can Contact, Grands Moulins de Paris USA on Instagram. they will help you :)
Which French flour T55 or T 65 you would suggest for making baguette? I want to try using the French flour because I am experiencing the chewy feeling every time I use the American All purpose Flour when I make my baguette.
I would suggest Grand Moulins de Paris USA try to contact them via Instagram ;)
Hello from South Africa! Very interested thank you. I wonder what your opinion is of preservatives, added sugar and other ingredients in bread? Very interesting to hear someone say autolyse helps to break down the dough a bit - most people think a long autolyse strengthens the dough and I fully agree it doesn't. I think it's very useful for when using yeast but when making sourdough with relatively weak flour I think it's a bad idea. Thank you for sharing!
I work for a company that makes preservatives and dough conditioner so I’m a bit bipolar on the subject.
If needed you should use it but you should be aware of the ingredients used
Please do a video explaining the different enzymes and educate us so we won't live in fear
This is a great idea!
Hi Romain, Somewhere I've heard that, here is the U.S., an all purpose red Spring wheat is usually a stronger flour than a bread flour made from red Winter wheat, even though the all purpose may be only 10.5% protein, and the bread flour at 13%. Do you have any insight into that, please. Thanks!
I’m as confused for supermarket flour because I know for instance that Sir Galahad from King Arthur is a 11.5% protein and they call it a all purpose when it is clearly a bread flour. I wonder if it is marketing peupose and try to avoid a massive list of different flours in the suoermarket
Will T55 be a better flour to make New York style pizza? Or Type 00?
I would suggest Pizza Flour which are Type 00