Poilane had his flour milled to a high ash content; it equates to around 93% extraction on the US/UK milling system. That said, French flour is quite different to that found in the US.
That makes since, but do you know if it is a white or wheat bread? Sorry, that's a hard question! I've tried BBA Poilane styled miche, but it wasn't quite what I expected. Peter's is more of a heavy whole wheat (39 whopping grams of it!).
Hi
Poilane had his flour milled to a high ash content; it equates to around 93% extraction on the US/UK milling system. That said, French flour is quite different to that found in the US.
Best wishes
Andy
That makes since, but do you know if it is a white or wheat bread? Sorry, that's a hard question! I've tried BBA Poilane styled miche, but it wasn't quite what I expected. Peter's is more of a heavy whole wheat (39 whopping grams of it!).
According to a recent article by James MacGuire, Poilane uses stone ground French type 80 flour which contains significant amounts of the wheat germ and aleurone. [url=http://www.practicallyedible.com/edible.nsf/pages/farinedebletype80][u]Practically Edible[/u][/url] has more details on the flour.
Mixing white and whole wheat North American flours will not give the same results.
Hi
Lindy will be right be a T80 flour. But the answer to your question is that the bread is a 93% Wholewheat Bread
Thanks
Andy