More About Wheat Flour | Important Facts So Neglected
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- เผยแพร่เมื่อ 23 ก.ค. 2024
- Looking at just the protein content and label, it is easy to jump into the conclusion that certain flours are “compatible" to other flours in any other part of the world. But this can be misleading as flours can vary by a lot, depending on their variety and processing. This is what we wanted to explore in this video, what are the differences between flours and how do they affect our bread baking? Watch the video for more!
Featureing @SeraphineLisheChannel
#wheatflour #wheat
chapters
0:00 Openning
0:31 Wheat Flour
0:58 Local Categories
2:03 It's not all about protein content
2:36 Grain anatomy
4:14 Two distinct wheat types
5:56 Extraction Rate
6:13 Flour Grading
10:53 Important points in flour matching - แนวปฏิบัติและการใช้ชีวิต
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After watching this video, I was fortunate to join a bread group that I'm not a member to visit a flour milling company in my country. I was very happy I made it and learnt a lot about flour science. I asked a lot of questions that made me understand flour science - wet gluten, ash content, moisture, colour, etc. We walked through the process of milling wheat into flour at the plant. There was an experiment of how gluten looks like. Wow, it was an experience for me. I got to know that their bread flour is made from 95% hard wheat and 5% soft wheat respectively. Thanks much for this post.
Useful information!
Thank you Stephanie. I just happened to find your channel. Wow You are so knowledgeable.
I’m just learning how to bake and mill my own wheat flour. Would love some videos I’m using freshly milled flour
Murtabak is something delicious you will find as street food in Malaysia. It's sort of a cross between an omelet and a pancake.
Most excellent. Do you give lectures / lessons in Bali? I'll be moving back in a few years.
Thanks. No, we are home baking for fun only 😀
flour here in germany is labeled according to how much ash is produced after it's burned. I am learning baking here as an american, so it's quite the experience.
Another excellent and informative video, thx.
Terimakasih info penting nya 🙏
I wish I had more options in my area. All I can really do is buy unspecified bleached AP flour and supplement it with gluten, or pay ridiculous prices for a few imported varieties. I'd say it's definitely better than nothing and have even gotten great results with enough practice, but it does feel limiting.
Sorry to hear that. Do you have access to bread flour and cake or pastry flour? Over here, the three types we always have are bread flour, AP flour and cake or pastry flour.
Check ethnic stores in your area, especially European ones. As mentioned in the video they are classified based on ash content, type 400-450 (Germany and Poland) or T45 (France) will be your pastry flour, type 550 (T55) will be all purpose flour and anything above 650 will be your bread flour.
Good around flour humor! 😄
I knew there had to be something more than just protein content when comparing European and N. American flours! I'm in Europe and have consistently had to ramp down the hydration and/or add extra protein (via egg whites) and even sometimes add more salt and definitely have way longer hydration and fermentation times. Now I know why! I'm going to try and see if I can get some hard wheat flour somewhere. I find my breads never really get as strong a gluten network and don't rise as high in the oven as when I watch bakers in the US (or using US/hard wheat). Thank you for the information!
Indeed, over here, in Bali, we have a totally different situation, our flour types appear to be a copy of the US flour types, whenever we're going to make certain types of European breads, we tend to end up with breads that are not exactly the same, that's one of the many reasons we made this video.
In the Philippines there is 1st class/bread flour, 3rd class/pastry flour, APF or all purpose flour, and cake flour... the more expensive stuff is whole wheat flour for bread, self rising flour at the import section of the supermarket (only newbies buy that), premix cake, cupcake, and pancake flours that have extra flavor and leavening agents
Thank you very much for the feedback 🙏
What do you think are the best alternatives to wheat flour?
Which flours contain the most gluten?
What are the best flours that mix perfectly with wheat flour without altering the taste??
Thank you very much for your many videos which help us to understand a lot of things...
There's also the Italian W factor with wheat flour. It has something to do with the strength of the dough and resistance to leaving. I don't understand the specifics though. Just that soft flour has low W compared to hard flour.
Indeed, in Italy there's the W index, it is calculated based on Alveograph or Extensograph.
Whoa! This is amazing. As I write, I’m in the process of making a loaf of sourdough bread. As a matter of fact, it’s a European recipe that has been driving me nuts. I’ve been wondering about this since following the hydration instructions precisely has not been working. ( I’m in the U.S.A.) I’m,finally, getting control of the situation and improving at every attempt. This video couldn’t be more timely for me.
(I’m finding myself desirous of obtaining a good ,stone grain grinding mill.)
Another subject that may be useful would be about how blatantly inaccurate many commercial measuring vessels seem to be. I’ve resorted to making my own. Inaccurate oven temperature gauges are another personal irritation of mine.
A precise digital scale and a good temperature reading gun are required when manufacturers play fast and loose with weights and measures. Some TH-cam chefs recommend times and temperatures that are more suitable for making charcoal than baking. It must be their ovens dial. Some ovens I’ve checked are off by 100 degrees Fahrenheit! If yours isn’t, you’ll be making charcoal briquettes when following some recipes to the letter.
Great video.👍 Very much appreciated.
Thank you for your comment. Scale, especially non precision on, can be way off sometimes for whatever reason. Temperature measuring device seems to be more reliable. We use a remote infra temperature device, it is kind of reliable and relatively accurate.
@@NovitaListyani
Scale testing weights to calibrate scales are handy. It really comes down to practice and recognizing how the dough is supposed to feel. Learning the melting and scorching temperatures of some things can help you determine oven temperatures. For instance, wood and paper begins to turn brown at 450 degrees Fahrenheit.
I would like to know.
What is the ideal type of flour to make Bao, buns or dinner rolls ??
Concerning the Tangzhong, concerning the tangzhong, are all types of flour ideal for success where there is a particular type??
For Bao: th-cam.com/video/YR2e3Kka0TA/w-d-xo.html
th-cam.com/video/1Wwvxu8C8pk/w-d-xo.html
For Tangzhong/Yudane: it's better to use the type of flour with high protein content. You need higher protein content because part of the flour will be denatured during the process of gelatinization.
You are like Female version of bts member jimin
I want to see how to make bread using mocaf flour (which is said to replace wheat gluten)
that will be interesting...
and ofc science behind it xD...
edit: i found out that one mocaf producer made premix flour for bread and ifc still no gluten ...
Have you gone to baking school, or have a culinary degree, or something?