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Traditionally milled French style T55 flour for making artisan bread, baguettes and croissants.
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Josef Marc’s T55 is perfect for making bread, puff pastries, croissants and baguettes. This type of flour is best known for making croissants. This flour gives a light open textured loaf with a crisp crust. It is medium in protein content, and when this protein is mixed with water it forms gluten.
T55 bread flour is known to be the strongest of all the flours. It is milled from a mixture of hard and soft wheat and has protein content ranging from 11% to 12%. As per the French style flour classification T55 flour has about 0.55% mineral content. The French style bread flour being the strongest one provides immense structural support which is highly important when it comes to yeasted breads where a strong gluten network is ssential. Josef Marc’s T55 is perfect for making bread, puff pastries, croissants and baguettes. This type of flour is best known for making croissants. This flour gives a light open textured loaf with a crisp crust. It is medium in protein content, and when this protein is mixed with water it forms gluten. The traditional French bread is made with only flour, yeast and water. That’s why the quality of flour plays a vital role in the overall process of baking. T55 flour is equivalent to Type 0 Italian flour, Euro 550 flour type and American all purpose flour.Our T55 flour is non-fortified, unbleached and unbromated.
Wheat Flour, Wheat Gluten, Malted Wheat Flour, Cereal Amylase.
Calories
332
Brioche is a very rich but amazingly light type of bread. Perfect for breakfast and lovely toasted, it’s also good in a bread and butter pudding. TOTAL TIME: 40 Minutes INGREDIENTS
BAKING METHOD
PLACE all the ingredients in a mixing bowl. USE a spiral mixer MIX on a slow speed for 4 minutes and the mix on a fast speed for 6 minutes. DOUGH temperature should be at 24°C to 26°C. BULK fermentation for 20 minutes. SCALE the dough into 300gm in a mould. Intermediate proof not required. FINAL proof for 40 min under 75% humidity and temperature of 31ºC. BAKING temperature at 200ºC under the falling temperature of 180ºC for approx.. 20 minutes for 300gm pieces.
The white bread loaf is perfect for absolutely healthy breakfast. A fresh white load bread can be served with jelly and also accompany with tea or coffee. TOTAL TIME: 60 minutes INGREDIENTS
PLACE all the ingredients in a mixing bowl. USE a spiral mixer MIX on a slow speed for 4 min and the mix on a fast speed for 6 min. DOUGH temperature should be at 24°C to 26°C. BULK fermentation for 20minutes. Intermediate proof not required. SCALE the dough into 450gm in a mould. FINAL proof for 40 min under 75% humidity and temperature of 31ºC. BAKING temperature at 200ºC under the falling temperature of 180ºC for approx. 35-45 minutes for 450gm pieces.
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