Bread Making is an ancient art that begins with the choice of flour. A fundamental element of bread making, flour determines not only the texture and taste of your bread but also its nutritional value. In this detailed guide, we will explore the different types of flour and help you choose the one that best suits your baking creations.
Table of Contents:
Different Types of Flour for bread
In France, flours are classified according to their ash content, indicated by the letter “T” followed by a number. Here are the main categories and their characteristics:
- T45: Highly refined, mainly used for pastry. It produces very white but less nutritious bread.
- T55: The classic bread flour, perfect for traditional baguettes and white bread.
- T65: Richer in bran, it offers an excellent compromise between nutrition and lightness.
- T80: Semi-whole flour that produces more flavorful and nutritious bread.
- T110: Whole flour, ideal for rustic bread.
- T150: Whole grain flour, the richest in fiber and minerals.
What is the Best Flour for Making Bread?
The choice of the **best flour** depends on several essential criteria. The protein content is crucial: good bread requires flour containing at least 10-12% protein to develop an optimal gluten network. The strength of the flour, indicated by “W,” should be at least 170-200 for successful homemade bread. Freshness also plays a determining role in the success of your bread. However, if you don’t know how to bake your bread, check out all the professional bread moulds in our range.
Comparing T55 vs T65: The Battle of the Star Flours
T55 and T65 are the two most commonly used flours in French baking, each with its specificities. T55, more refined, is the traditional flour par excellence. It produces a clear and airy crumb, perfect for baguettes and classic white bread. Its main advantage lies in its ease of use, making it ideal for beginners.
T65, slightly less refined, offers a richer nutritional profile. It produces bread with a more pronounced flavor and superior nutritional value. Particularly suited for making sourdough bread, it allows for more complex flavor results.
Ancient Flours: A Return to the Roots
The world of baking is rediscovering ancient flours, which offer unique characteristics. More and more bakers are returning to traditional bread recipes, sometimes even using forgotten flours. This new trend allows bakers to differentiate themselves with a quality of bread that is not found everywhere.
- Spelt Flour: Known for its characteristic hazelnut flavor, it is more digestible than modern flours and suitable for people sensitive to current gluten.
- Einkorn Flour: Even more digestible than classic spelt, it produces dense bread with complex aromas.
- Kamut Flour: Particularly rich in protein, it stands out with its unique buttery flavor.
The Art of Blending Flours
Creating custom blends allows you to obtain unique bread with particular characteristics. A classic blend combines 80% T65 with 20% rye for a rustic bread with a strong character. For those seeking balance, a combination of 70% T55 and 30% T80 offers an excellent compromise between lightness and nutrition. The baker is the master of blends, using their experience and expertise to control the mixing of flours.
Storage and Usage: The Golden Rules
Storing flour requires special attention. Here are the essential points to preserve the quality of your flour:
- Store in a cool, dry place
- Use an airtight container
- Avoid buying too large quantities
- Regularly check the expiration date
Once these storage basics are mastered, it is important to adapt your usage techniques according to the type of flour chosen. The water temperature, kneading time, and hydration rate should be adjusted based on the flour used.
Conclusion
Choosing the right flour is the crucial first step to successful bread. For beginners, T65 offers an excellent compromise, combining ease of use and nutritional qualities. Experimenting with different flours becomes possible and enriching once the basics are mastered. Remember that baking is an art that improves with practice, and the choice of flour is its essential foundation. Now that you know more about the types of flour and which to choose based on the type of bread you want to make, you can deepen your learning with our article: Which mould for baking bread?
