Discover the differences between French and American flour, from wheat varieties to milling techniques. Learn how French flour elevates your baking with its distinct flavor and texture, while American flour offers strengths like efficiency and extended shelf life. Find out how each flour type impacts your recipes.When I began my baking journey I dove into a world of flour varieties.
Ah that's useful to know, thanks! We haven't tried many sweet bakes but we do have a weakness for a good brioche. Thought they needed a higher-gluten flour though.
Thanks for your comment! Traditionally they are made with T45 flour in France because of it's delicate texture but you can also make it with an organic all purpose flour, it doesn't need to be bread flour. The key is making sure you keep it cold throughout the whole process until it bakes and use European butter, since it has a higher fat content than American butter. The butter in brioche can range from 35% to 70% relative to the flour weight, the higher the percentage of butter, the softer and richer the crumb since it inhibits gluten development.
I made some madeleines this morning. I haven't made them in a long time. The recipe called for a beurre noisette and runny honey. I used regular Plain Flour (UK) and baking powder.
Oh, I wish this kind of guide would exist for all countries. I've moved countries so many times and figuring out the right flours was always a nightmare. Now I understand it a bit more (even though I still need to figure this out for Austria 😀).
I hear you Lilla! It can be overwhelming with the different classifications and options in another country. I'd love to explore more about Austrian flour too since I would imagine it has a similar classification system to German.
I would use the French T55 when baking croissants, brioche, or any viennoiserie because of it’s light texture. This is usually the type of French flour you’ll most likely be able to find in the US, it’s usually called multipurpose outside of France.
For sourdough and rustic breads I would definitely recommend buying flour from a local miller, some of the ones I love are Barton Springs Mill, https://bartonspringsmill.com/, and Cairnspring Mills, https://cairnspring.com/. I especially love the Trailblazer variety from Cairnspring and Butler’s Gold from Barton.
yum those madeleines look so good!!
They were so yummy!!
Thanks that’s so useful!🩶
Glad you enjoyed it! 😊
What an excellent guide - will definitely save your post for reference, thank you!
We can't get French flour for now, but Italian flour is being more widely imported than before, so I have hope 🤞🏼
Italian flour also makes a great substitute for pastries! They're also made out of soft wheat and are perfect for croissants, brioche's madeleines 🥰
Ah that's useful to know, thanks! We haven't tried many sweet bakes but we do have a weakness for a good brioche. Thought they needed a higher-gluten flour though.
Thanks for your comment! Traditionally they are made with T45 flour in France because of it's delicate texture but you can also make it with an organic all purpose flour, it doesn't need to be bread flour. The key is making sure you keep it cold throughout the whole process until it bakes and use European butter, since it has a higher fat content than American butter. The butter in brioche can range from 35% to 70% relative to the flour weight, the higher the percentage of butter, the softer and richer the crumb since it inhibits gluten development.
Oh that's very helpful to know. We have been meaning to give it a whirl - will let you know how it goes, thanks!
Please do!
I made some madeleines this morning. I haven't made them in a long time. The recipe called for a beurre noisette and runny honey. I used regular Plain Flour (UK) and baking powder.
Oh beurre noisette gives it such a rich and nutty flavor!
Oh, I wish this kind of guide would exist for all countries. I've moved countries so many times and figuring out the right flours was always a nightmare. Now I understand it a bit more (even though I still need to figure this out for Austria 😀).
I hear you Lilla! It can be overwhelming with the different classifications and options in another country. I'd love to explore more about Austrian flour too since I would imagine it has a similar classification system to German.
I don't do too much baking ( at all ) but these look yummy. Gonna give them a try
They are so easy to make and come out amazing! I could DM you the recipe!
I would use the French T55 when baking croissants, brioche, or any viennoiserie because of it’s light texture. This is usually the type of French flour you’ll most likely be able to find in the US, it’s usually called multipurpose outside of France.
For sourdough and rustic breads I would definitely recommend buying flour from a local miller, some of the ones I love are Barton Springs Mill, https://bartonspringsmill.com/, and Cairnspring Mills, https://cairnspring.com/. I especially love the Trailblazer variety from Cairnspring and Butler’s Gold from Barton.