substitute for european- style artisan bread flour

buttercup

The European-style hearth bread is one of my favorites. However, I have to mail order the flour, the price is higher than it use to be and the bag smaller. Has anyone used this recipe and have any ideas on what I could sub. for the flour.

badge posted by: buttercup on August 17, 2010 at 11:43 am in Baking, yeast
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reply by: kidpizza on August 18, 2010 at 12:41 pm
kidpizza

BUTTERCUP:
Good morning. The flour you have described is a typical European style flour employed in french bagettes bread baking. It has a lot of a mineral referred to as "ASH". In America our white flour has very min. amount of ash. However, by adding medium rye or dark rye as well as w.w flour will increase the ash content considerably. Even more so than the European style. Sooooo, my friend I would experiment somewhat with these aforementioned flours till you can achieve what you are hoping to get. If you require assistance in these ratios post back to me with your recipe(s) & maybe we both we can get it together for you.
This is the best I can do for you.

Good luck & enjoy the rest of the day.

~KIDPIZZA.

reply by: buttercup on August 18, 2010 at 2:41 pm
buttercup

First let me say it's good to see you at the new bc site. The recipe I use is from KA, I believe it came with the purchase of the European-style flour. It uses 1/2 cup of European flour for the poolish and 2-1/2 cups of European flour for the dough. I will just give you the recipe and see what you think I could change.

European-style Hearth bread

Polish

1/3 cup cool water
1/2 cup European-Style Artisan bread flour
1/16 teaspoon instant yeast

Dough
All of the polich
3/4 cup cool water
2-1/2 cups of European-Style Artisan bread flour
1 teaspoon instant yeast
1-1/4 teaspoon salt

Thanks for your help Kidpizza

reply by: kidpizza on August 19, 2010 at 3:25 pm
kidpizza

BUTTERCUP:
Good afternoon. I have completed my written thoughts to you including slightly modifying the recipe because it is out of balance slightly...perhaps due a mis-print by the publisher.
I will try to post it to you either tomorrow or by the weekend.
Good day my friend.

~KIDPIZZA.

reply by: buttercup on August 19, 2010 at 5:26 pm
buttercup

Hello KIDPIZZA, thank you for your prompt reply. I never had a problem with this recipe (you can find it in the KA recipes). I would like to find a way to make the bread using flour(s) I can buy at my market. There may not be a way to duplicate it other than purchasing the European-style artisan flour. Please do this at your leisure and enjoy your weekend.

buttercup

reply by: kidpizza on August 20, 2010 at 11:47 am
kidpizza

Buttercup:
Good morning to you my friend. I am glad you posted back to me about your acceptance of this recipe as printed. My idea of getting more ASH into the available wheat flours that are available to you to appear simialiar to EUROPEAN flour is to add flour that have in their properties ASH. Soooo, with that try adding 1.75, oz of medium rye flour & 1 oz of ww wheat flour. reduce same in weight of the flour you were using.
If you require further assistance or ???? post back. Remember this recipe lends itself to modification very easily.
Good luck Buttercup I know you will do well this this & enjoy the rest of the day.

~KIDPIZZA.

reply by: buttercup on August 20, 2010 at 12:10 pm
buttercup

Thank you very much for your help. When the weather gets a little cooler I will try the bread with your recommendations. Thank you for the faith in my abilities. Have a wonderful weekend and hope to speak with you again soon.

buttercup