Hey Friend ,very nice way to explain the terminology of bread flour . you are right in UK and EU and USA you get these flour by their specific names but for example in India we have no concept of Naming the flour its either whole wheat flour or plain flour (Maida, apron.10% gluten) Now, if kindly if you let know how much the protein level should be for strong bread flour 12.7% or 15%. Rajesh from Bombay , India. Thanks
Hi, in Poland where I live in a bread flour has approx. 11-12g of protein for 100g of flour. It's strong enough but not the world's strongest of course. Bread flour have moderate amount of ash - about 0,6-0,8% approx. for white bread up to 2% for wholegrain. Hope it helps you a bit.
What a lovely place Guildford is. I spent the best 6 years of my life in that little town. Any one knows why there a "very strong" version is that also for bread and what kind of bread you make with very strong flour
In my country we have: - T-400 - rough flour - T-550 - smooth flour - T-850 - half white flour (bread flour) - T-1100 and T-1600 - black flour Than your strong white bread flour would be T-850????
FYI silly Americans like me... "Strong Flour" = "Bread Flour"
American flours and British equivalents:
Cake and pastry flour = soft flour
All-purpose flour = plain flour
Bread flour = strong flour, hard flour
Self-rising flour = self-raising flour
Whole-wheat flour = wholemeal flour
What would be the equivalent to Almond Flour or Coconut Flour?
The two countries use lots of different words ... not feeling silly at all, why are you?
You are not Silly you are a Great America. No one knows everything friend. I am glad you explained. America loves you.
I love the way you explain things, simple, no long words and blah blah blah im learning more from you than i did at school 😅🤣😂❤️👍x
nice, important and basic info....thankxxxx...bro..may GOD bless U
Guildford! I went to the uni there! 😊 Missed me by about 3 years haha
Thank you,I almost baked custard rolls with strong flour lol,and aren't you the cutest lil thing ever....well back then anyway 😉.
Hey Friend ,very nice way to explain the terminology of bread flour . you are right in UK and EU and USA you get these flour by their specific names but for example in India we have no concept of Naming the flour its either whole wheat flour or plain flour (Maida, apron.10% gluten) Now, if kindly if you let know how much the protein level should be for strong bread flour 12.7% or 15%. Rajesh from Bombay , India. Thanks
Hi, in Poland where I live in a bread flour has approx. 11-12g of protein for 100g of flour. It's strong enough but not the world's strongest of course. Bread flour have moderate amount of ash - about 0,6-0,8% approx. for white bread up to 2% for wholegrain. Hope it helps you a bit.
What a lovely place Guildford is. I spent the best 6 years of my life in that little town. Any one knows why there a "very strong" version is that also for bread and what kind of bread you make with very strong flour
In Sweden is called SPECIAL flour.
Hmmmm. Bread and Wine.
In my country we have:
- T-400 - rough flour
- T-550 - smooth flour
- T-850 - half white flour (bread flour)
- T-1100 and T-1600 - black flour
Than your strong white bread flour would be T-850????
Hi Jack! What is the difference between the strong and the extra strong? And which one is better for bread baking? Thanks
Protein level probably, bit ott if you ask me.
So what's good for pita?
Zinnie988 I would use strong, because it's still a yeasted Bread 👍🏻