U.S. Equivalent of French T80 for Sourdough Pain de Campagne
I'm a home sourdough baker in the U.S. and want to try a recipe that calls for the French T80 flour. Some questions: - I have read T80 described as half whole wheat/half bread flour, and also as all bread flour (i.e., white flour). Can it really be one or the other? - What is the equivalent of T80 in the U.S., if any? - If there is no equivalent, what comes close, or what combination of flours would come close?
Best Answer
You would want to look for a high gluten bread flour, in the 14% protein area. I found this helpful for understanding different flours. In the Fresh Loaf Discussion Forum, a user suggests combining whole wheat and bread flour in a ratio of 80/20.
Here in the US, you probably have access to King Arthur flours. Their whole wheat is 14%, white whole wheat is 13%, and bread flour is 12.7% protein. I doubt you want to go 100% whole wheat flour, so you could use some of the information I provided to create a blend that would work well.
It looks like you could also order from French T80 here. Although, I should point out that this product description is a little confusing because it describes T45 flour below, and a protein content of 10%, but you might be able to contact them for the product you desire.
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Quick Answer about "U.S. Equivalent of French T80 for Sourdough Pain de Campagne"
You would want to look for a high gluten bread flour, in the 14% protein area. I found this helpful for understanding different flours. In the Fresh Loaf Discussion Forum, a user suggests combining whole wheat and bread flour in a ratio of 80/20. Here in the US, you probably have access to King Arthur flours.What is flour t80?
\u201cType 80\u201d refers to the amount of Ash \u2013 bits of bran and germ \u2013 intentionally left in the flour after it has been milled. Higher Ash content increases the flavor and nutritional value of the flour without compromising its baking performance.What is the French equivalent of 00 flour?
T45 flour is equivalent to Type 00 Italian flour, Euro 450 flour type and American Cake flour. Swiss-Bake French style T45 flour is neither bleached nor chlorinated. Strong French style White Bread Flour; type T55 is ideal for making bread, puff pastries, croissants and baguettes.What number is bread flour in France?
Typically, French flour for breadmaking is Type 55 or T55. The higher the number, the more of the whole grain it contains.How is French flour different from American flour?
French 'all-purpose' flour (type 45 and type 55) is closer to American cake flour: it's milled very finely and has less-protein and gluten (strength). In most cases, you can't just substitute French all-purpose flour in American recipes like cookies and cakes.Professional Baker teaches Pain de Campagne at Home!
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