17 мая 2021 г. · T55 is about equivalent to uk bread flour, Italian 0 flour and American all purpose flour I believe (or at least those are the closest equivalents I can think ...

13 июл. 2021 г. · This is weaker than a typical US Bread Flour or UK Strong Flour. You can approximate is pretty easily using a 50/50 blend of AP and Bread (Plain ...

15 окт. 2022 г. · Croissant is usually a blend of T55 OR T65 AND strong flour (Farine de Gruau). If you're laminating with a sheeter, the blend is usually 50/50.

12 апр. 2021 г. · T45 in France is the American equivalent to Pastry Flour. It contains very finely milled flour with low protein and gluten content of about 8-9% protein.

22 окт. 2023 г. · Everything I've read online suggests T55 flour for baguettes and croissants. I've come across articles that tell me how to re-create it using American products.

24 июл. 2014 г. · American cake flour generally has 7% - 8.5% protein, whereas French Pastry Flour (T45) contains 8.5% - 9.5% protein. And as far as I can tell T45 is the finest ...

17 мая 2024 г. · I have had really good success baking Flour Water Salt Yeast recipes with French T55 flour in terms of taste, but have never quite nailed the hydration level.

6 окт. 2021 г. · T55 is the closest to US AP flour and is what is often used for baguettes and croissants. T65 is a very strong white flour that has a high ...

13 апр. 2021 г. · My normal mix these days has been approximately an equal mix of white bread flour (15.7% protein), Yecora Rojo T85 flour (approx. 14% protein), ...

29 янв. 2024 г. · Mainstream baguettes are mixed with either T55 for entry-level or T65 Tradition for decent-quality products. These 2 types fall (cutting some ...