Special sorts of flour, durum flour, types, properties, quality, applied

I ask those who bake bread from durum flour on hitachi e30 to respond.
What are the best recipes, are there any tricks?
Thanks in advance..

Where do you get such flour?

The flour is called semola di grano duro and is sold in the Mega-Zeptr Italia store on Pilyugina Street, and in the 7cointent and Mercado chain stores in Moscow. Flour gives amazing pesto for pizza and noodles, absorbs liquid perfectly, but with bread, I faced tavimi difficulties:
- the bread smells more like yeast (Dr. Etker's yeast) than bread made from soft wheat flour,
- very hard crust on the bread.

These drawbacks were when eating bread in a conventional oven and also in a bread maker. I'll try to take other yeast and set the "Light crust" mode, I'll write about the results.

[except flour with the prefix "durum" (pasta flour)]

Durum wheat flour is called "strong", absorbs a large amount of water and has a large percentage of gluten, more than ordinary wheat and is used for baking bread. Look on the packaging for its purpose.
But, except flour with the prefix "durum" (pasta flour)... This flour is intended for making pasta, dumplings, dumplings, pizza, noodles. The pasta flour dough has high elasticity, and finished products do not stick together during cooking.
So, it's not about the yeast, but the flour you have chosen, read carefully the information on the packaging for the flour.

Good luck!

And where in Moscow is this "strong flour" sold and how will it be in Italian ??

[bakery]

And where in Moscow is this "strong flour" sold and how will it be in Italian ??

How it is in Italian - I do not know.
In Russian "wheat flour bakery premium ". Brand of flour "EXTRA-M"... you can buy it in all stores, especially large ones. Read the information for baking bread, baking flour. I repeat - "Extra-M"

Dear Colleagues,
tell me, plz, in my book of recipes for Hitachi HB E303, there is a kind of "bread flour" everywhere. What is it? There, after all, there are separate recipes using wheat and rye flour, but what kind of bread is it? I looked at the shelves in all stores, asked in bakeries - in short, I bake using wheat flour, sometimes it turns out very much even nothing. And yet I am tormented by a misunderstanding - what kind of bread flour is this?
Thank you very much.

Don't worry, I'm taking an equal amount of white bread flour, unless otherwise stated.

The other day I bought a pack of Italian flour made from soft wheat in the Globus Gourmet store, made bread with walnuts from the recipe book for my Hitachka303, it turned out to be very lush, very soft and slightly grayish, probably dyed from nuts.

I recently bought this French bio wheat flour:



On the back of the package, on the label, it is written that the grinding was carried out according to the old method at a stone mill:



Outwardly, this flour is whiter than usual and has a subtle creamy flavor.
I baked milk bread with poppy seeds from it. The shape of the loaf is the same as always, but the smell and taste again with creamy notes. And on a cut of bread, the crumb is whiter than usual.



In general, this bio-flour is of high quality, but expensive.

Yana, where did you buy flour?

[tanya1962]

tanya1962, bought in the "Seventh Continent". I admired her for a long time, but still decided to try. I have reported on the results here. The flour is good, but the price is 180 rubles per 1 kg.

Yana whole grain for 160 rubles. bought, and this flour 180 rubles. the difference is 20 rubles. you can try and compare with ours and Finnish. I haven't seen the truth in my Seventh Continent. Will seek.

[tanya1962]

Will seek.

tanya1962 , flour of this company (like Yana in the photo) is in Utkonos - wheat, chestnut and spelled (this is now, sometimes there is a larger assortment).

Now in Platypus there is Wheat, wheat bio, Chestnut bio, spelled, bio spelled, rye bio, buckwheat bio. Still, someone would explain to me the difference between conventional and bio.

Still, someone would explain to me the difference between conventional and bio.

I mean "BIO" - this is when flour is grown without any chemistry and other rubbish, according to old technologies, like sowing by hand, collecting with a sickle, and of course it is ground on stone millstones.
Hence the price is bite ...

[Mams]

MamsIf we compare ordinary flour and bio, then bread made from bio flour is more delicate in taste and lighter than a regular loaf.

[Alexandra]

New flour has appeared on our market. French company FRANCINE. Some of our members of the forum have already purchased this interesting product. For Muscovites, it is now in the Utkonos chain of stores.

Company website: 🔗

There are many types of flour, but not everything is clear. Therefore, let's figure it out together what kind of flour it is.

Since the French language is tight, I use the online translator Prompt. If anyone has a better language, please correct me

Let's start with what you can already buy in Moscow.

Farine a pain de campagne
Alexandra and I have already tried this flour in practice.
Photo of packaging here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=99&topic=1010.180
Recipe from Alexandra here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=99&topic=3471.0
Ingredients: Wheat flour, rye flour, dry sourdough, émulsifiant: E471, ascorbic acid, enzymes. (incorrect translation of the composition in Russian)
Farine fluide francine

description: Garantie anti-grumeaux, elle est idéale pour toutes vos pâtes liquides telles que la pâte à crêpes, à gaufres, à beignets, les clafoutis, les sauces, la crème pâtissière, ...
transfer: Guaranteed anti-lump, it is ideal for all your liquid masses such as pancakes, waffles, pies, fruit pies, sauces, pastry cream. In general, it is understandable for a batter.
Nutrition: Cette farine Francine associate tous les intérêts nutritionnels des meilleurs blés: des protéines végétales, des glucides d'assimilation lente (amidon) et des fibers indispensables à notre equilibre alimentaire. Son procédé de tamisage vous garantit une farine d'une fluidité et d'une finesse exceptionnelles.
This Francine flour attracts all the nutritional interests of the finest grains: plant proteins, slow-assimilation carbohydrates (starch), and fiber, which are essential for our nutritional balance. The sifting method guarantees you flour of exceptional fluidity and fineness.

Analyze nutritionnelle moyenne pour 100g: Valeur énergétique: 340 Kcal (1412 kJ) - Protéines: 8.8 g - Glucides: 74.4 g / dont sucres: 3.8 g et amidon: 70.6 g - Lipides: 0.8 g - Fibers alimentaires: 2,5 g
Composition: Farine de blé type 45
for 100g: Energy value: 340 Kcal (1412 kJ) - Proteins: 8.8 grams - Carbohydrates: 74.4 grams / of which sugar: 3.8 grams and starch: 70.6 grams - Lipids:

Farine de blé francine

Description: Pour tous les usages - La farine de Blé Francine, facile à travailler, permet de réussir en un tour de main vos tartes salées et sucrées, quiches, sablés et farinades.
translation: For all usages, Francine wheat flour, easy to work with, allows you to succeed with a wave of your hand in your savory and sweet cakes, in quiches, in sablés and farinades. This is universal, that is, ordinary flour.

Farine a Gâteaux Francine

Description: Plus besoin d'ajouter de la levure à votre farine, Francine a réalisé le mélange parfait de farine et de levure pour réussir à coup sûr vos gâteaux, cakes salés et sucrés, quatre-quarts, madeleines en fa… Son juste dosage aussi la farine idéale pour réaliser une pâte à beignets.
translation: So that you no longer need to add yeast to your flour, Francine has released a ready-made mixture of flour and yeast for baking biscuits, savory and sweet muffins, quadrangles, and madelens. The most successful formula to use for pie dough ... (Alexandra)
Ingredients: Composition:: Farine de blé: 97% - Poudre levante (pyrophosphate acide de sodium, bicarbonate de sodium, amidon de blé): 3%
(97% premium flour, 3% baking powder).

Mams, is the composition of the flour written in Russian? I understand from the translation of the last flour that it is already with yeast. In the Seventh Continent we have a friend selling flour.

[Mams,]

Farine a Gâteaux Francine

Description: Plus besoin d'ajouter de la levure à votre farine, Francine a réalisé le mélange parfait de farine et de levure pour réussir à coup sûr vos gâteaux, cakes salés et sucrés, quatre-quarts, madeleines en fa… Son juste dosage aussi la farine idéale pour réaliser une pâte à beignets.
translation: More need to add yeast to your flour, Francine has realized the perfect mixture of flour and yeast to do well in your pastries, in muffins, in four - quarters, madelena, Its fair dosage in fact is also an ideal flour to make mass in pies. Is it a mixture of flour and yeast?

Mams,

I would translate it like this: So that you no longer need to add yeast to your flour, Francine has released a ready-made mixture of flour and yeast for baking cookies, salty and sweet muffins, quadrangles, madelens. The most successful formula to use for pie dough ...

And in the Village mixture, from which bread was baked yesterday, except for whole grain and wheat flour, you eat rye. Translated by online translator the missing word

Now I went to the manufacturer's website and it turned out that I had whole grain flour from this company.

Mams, is the composition of the flour written in Russian? I understand from the translation of the last flour that it is already with yeast. We have a friend on sale in the Seventh Continent.

Nonsense is written in Russian.
On the village mixture (ordered from Platypus) instead of dry non-activated sourdough it is indicated ... MAZZA!
And there is no mention of rye flour at all. The same as me, apparently, they did not know the words

[Alexandra]

Alexandra, thanks, corrected the translation. Can the composition also be taken from the manufacturer's website?

There is no yeast! There is baking powder!

We continue

Farine suprême francine

Description: La farine Suprême Francine permet la réussite d'une cuisine et d'une pâtisserie d'une grande finesse.
translation: Flour SuprИme Francine allows the success of cuisine and pastry shops of great finesse. T45.
composition: La farine de première extraction. Elle est issue d'un procédé élaboré permettant de prélever, à la première extraction, les particules du coeur de l'amande de blé d'une grande pureté. C'est l'assurance d'une farine de haute qualité, garantie sans grumeaux.
translation: Flour of the first prey. It comes from a developed method that allows you to collect, in the first extraction, the heart particles of almonds of high purity grain. This is the assurance of high quality flour, guaranteed without lumps. (Top grade)
Analyze nutritionnelle moyenne pour 100g: Valeur énergétique: 340 Kcal (1412 kJ) - Protéines: 8.8 g - Glucides: 74.4 g / dont sucres: 3.8 g et amidon: 70.6 g - Lipides: 0.8 g - Fibers alimentaires: 2,5 g
for 100g: Energy value: 340 Kcal (1412 kJ) - Proteins: 8.8 grams - Carbohydrates: 74.4 grams / including sugar: 3.8 grams and starch: 70.6 grams - Lipids: 0.8 grams - Food Fiber: 2.5 grams

Only the Farine Suprême Francine of this company is sold in the Seventh Continent.

[Whole grain bread]

Now I went to the manufacturer's website and it turned out that I had whole grain flour from this company.

Francine has a recipe for this flour:

Whole grain bread


- 250 g Pain FRANCINE bread flour
- 250g Complète FRANCINE whole grain flour
- 350 ml of water
- 1 tsp salt
- a little flour for dusting the board and hands

Handmade:
- 2 pequettes of de Levure yeast Boulangère spéciale pains FRANCINE

For a bread machine:
- 1 packet of Levure Boulangère spéciale pains FRANCINE yeast
(* or in both cases 10 g of pressed yeast - Alexander)

Handmade:
- Mix 2 types of flour and salt in a deep bowl. Dissolve yeast in warm water, mix with flour. Knead vigorously for 6 minutes with a food processor, stirrer (or in a bread maker * - Alexandra) until the dough is smooth and elastic. Cover the bowl with a towel and let the dough rest for 15 minutes in a warm room.

Sprinkle plenty of flour on a cutting board. Stretch the dough into a 20 cm square. Fold on 4 sides from the corners to the center. Fold the formed new 4 corners to the center with an overlap, turn over with the seams down, form a bun. Place on oiled paper, cover with large bowl. Leave in a warm room for 30 minutes.

15 minutes before the end of the proofing, heat the oven to 240 degrees.
Cut into a loaf, sprinkle with flour on top.
Place a container of water underneath the oven to create steam.
Bake for 30-40 minutes.

(* can be baked on a baking sheet directly on paper, or in a closed heated ceramic dish - 30 minutes under a lid, and 15 minutes without a lid at a temperature reduced to 230 - 220 degrees.)

For a bread machine:

Select a program suitable for whole grain bread
Place in a bread maker in the following order: cold water - salt - white flour - whole grain - yeast
I also suggest using the recipe for 100% Whole Grain Bread.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=3229.0

In the Platypus there is still such flour. I did not find it on the manufacturer's website. According to the seller's description, it is similar to the one in the first post. But they have different prices ...
Who bought, show the composition, please
🔗
🔗

[Alexandra]

Alexandra, thanks, corrected the translation. Can the composition also be taken from the manufacturer's website?

There is no yeast! There is baking powder!

Mams,

I just wanted to write - baking powder, but it says Levure and this translates as yeast

No translator from me, I stopped using it for 20 years, except for a week in France 2 years ago at the household level

[tanya1962]

Farine Complète Francine

This flour is in the 7th continent. (Thank you, tanya1962)

description: Riche en germes de blé et en fibers, sa saveur authentique est adaptée à tous les usages culinaires, aussi bien en cuisine qu'en pâtisserie.
transfer: Rich in grain sprouts and fibers, authentic taste adapted to all culinary customs, as well as in the kitchen as in the pastry shop. (whole grain)
Nutrition: Francine a su préserver l'intégralité des qualités nutritionnelles et des bienfaits du grain de blé. Riche en fibers, cette farine complète contient des glucides d'assimilation lente (amidon) et des vitamines.Elle est source de protéines végétales, de phosphore, de fer et de magnésium. C'est un véritable capital santé. Naturellement riche en fibers, en vitamines et en minéraux, elle participe activement à l'équilibre de votre alimentation quotidienne.
transferFrancine has managed to preserve the fullness of the nutritional qualities and benefits of grain. Rich in fiber, this complete flour contains slow-assimilation carbohydrates (starch) and vitamins. It is the input of vegetable proteins, phosphorus, iron and magnesium. This is the real capital of health. Naturally rich in fiber, vitamins and minerals, it actively participates in the balance of your daily diet.

Analyze nutritionnelle moyenne pour 100g: Valeur énergétique: 315 Kcal (1330 kj) - Protéines: 12 g - Glucides: 61 g / dont sucres: 3 g et amidon: 58 g - Lipides: 0.5 g - Fibers alimentaires: 12 g - Magnésium: 89 mg - Phosphore: 332 mg - Fer: 3.6 mg - Vitamine E: 1.5 mg - Vitamine B1: 0.4 mg Vitamine PP: 3.4 mg - Vitamine B9: 36 μg - Vitamine B6: 0 , 3 mg
transfer: for 100g: Energy value (Cost): 315 Kcal (1330 kj) - Proteins: 12 grams - Carbohydrates: 61 grams / of which sugar: 3 grams and starch: 58 grams - Lipids: 0.5 grams - Food Fibers: 12 gram - Magnesium: 89 mg - Phosphorus: 332 mg - Iron: 3.6 mg - Vitamin E: 1.5 mg - Vitamin B1: 0.4 mg Vitamin PP: 3.4 mg - Vitamin B9: 36 and * 956; gram - Vitamin B6: 0.3 mg

There is also such flour on the manufacturer's website:
Fine de Maïs

description: Usages: Francine a créé Francine Fine de Maïs pour réussir vos sauces, potages, crèmes et gâteaux.

Nutrition: Naturellement sans gluten, Fine de Maïs Francine est compatible avec les régimes destinés aux personnes souffrant d'intolérance au gluten.

Composition: Amidon de maïs.
transferFrancine created Francine Fine Corn to excel in your sauces, soups, creams and cakes.

Naturally gluten-free, Francine Maize Premium Cognac is compatible with regimens designed for people suffering from gluten intolerance.

Ingredients: Corn starch.

[Alexandra]

Alexandra, but our sellers could not even write this ... a mixture, damn it ... and see the composition? I don’t know French at all, I just intuitively poke around everywhere, sometimes it turns out ...

[Mams,]

In the Platypus there is still such flour. I did not find it on the manufacturer's website. According to the seller's description, it is similar to the one in the first post. But they have different prices ...
Who bought, show the composition, please
🔗
🔗

Mams,

Belle France is already a different manufacturer. Therefore, they did not find this flour at Francine

Girls is a link to the forum where our Russian girls living in France discuss this flour.
🔗

[description]

Farine Complète Francine

:
Fine de Maïs

description: Usages: Francine a créé Francine Fine de Maïs pour réussir vos sauces, potages, crèmes et gâteaux.

Nutrition: Naturellement sans gluten, Fine de Maïs Francine est compatible avec les régimes destinés aux personnes souffrant d'intolérance au gluten.

Composition: Amidon de maïs.
transferFrancine created Francine Fine Corn to excel in your sauces, soups, creams and cakes.

Naturally gluten-free, The highest grade of cognac Corn Francine is compatible with regimens designed for people suffering from gluten intolerance.

Ingredients: Corn starch.

I suspect that the cognac has nothing to do with it - it's fine flour

[transfer]

More.
Pancake flour 🔗

Usages: Francine a crée Francine Pâte à crêpes pour réaliser des crêpes en toute simplicité. Plus besoin d'attendre que la pâte repose! Un sachet de préparation, du lait, un peu d'huile, et quelques tours de fouet, votre pâte est prête pour faire de belles crêpes bien dorées. Avec Francine, la cuisine est un jeu d'enfant.

Composition: Farine de blé, œuf en poudre, amidon de blé, sel

transfer: to carry out pancakes in any simplicity. A bag of mixture, milk, some butter, and a few circles of the whip (?), Your mass is ready to make beautiful well-gilded pancakes. With Francine, the kitchen is child's play.
Ingredients: Wheat flour, baking powder, uf powder, grain starch, salt

Waffle mix 🔗

Usages: Francine a créé Francine Préparation pour Gaufres pour réaliser de délicieuses gaufres, croustillantes et moelleuses, pour réussir tous les goûters.

Composition: Farine de Blé, sucre, graisse végétale en poudre (stabilisants: E 451, E341), poudre de jaune d'œuf, poudre à lever (E 450, E 500), sel.
transfer: Francine created Francine PrВparation for Waffles to bring delicious waffles, crunchy and soft to do well in all afternoon tea.
Ingredients: Wheat flour, sugar, vegetable fat in powder (stabilisants: E 451, E341), dry egg yolk; uf, baking powder (E 450, E 500), salt.

Flour for pizza 🔗

Usages: Francine a crée Francine Pizza pour faire découvrir comme il est simple et amusant de faire sa pâte à pizza soi-même! Francine Pizza réunit les meilleurs ingredients: une farine boulangère et une vraie levure boulangère, garanties d'une bonne pizza. Avec Francine Pizza, découvrez la saveur incomparable d'une pizza faite maison!

Composition: Farine de blé, levure boulangère sèche, sel, extraits végétaux
transfer: Francine has, create Francine Pizza to make you discover how, simple and fun to make it a lot in the pizza itself! Francine Pizza combines the finest ingredients: flour baker and real yeast baker, guaranteed by a good pizza. With Francine Pizza, discover the unmatched taste of homemade pizza!
Ingredients: Wheat flour, dry baker's yeast, salt, vegetable extracts
The manufacturer has several other types of mixtures: pancakes, buns, muffins. But we don't have them on sale yet.

[Alexandra]

Alexandra, well, Ely-Pali ... the packs are so similar, and even the words are the same (in my opinion) ...

It's a pity, I thought it was good, probably flour with cognac

yeast baker dries
Just dry bread yeast

I love translators. The baker is already drying up, soon my brains will dry up
I'll correct it now.

Alexandra, do you happen to know the site of the second manufacturer, Bell de France? And then only cosmetics and radio climbs in the search engine ...

I was looking for ... did not find, alas.

There is only one way: buy a pack and find a website on the package - that's how I recognized Francine's website. It was written there - see other recipes and products on the site ...

Okay, I'll order this weekend, add one pack ... still interesting.

Mams,

Today I baked 2 loafs with olives and fried onions from Pain de Campagne flour

recipe here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=99&topic=3434.0

[Alexandra]

Alexandra, thanks, an interesting recipe.

[Mams,]

Mams,

I'm doing a bolder experiment.
Pain de Campagne replaced some of the flour with bran and rye-wheat semolina Belovodye. In a dry skillet, I fried bran, grains and sesame seeds.
Added 1 tbsp. l. extra virgin olive oil.
I'm waiting for the result.
The recipe is here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=99&topic=3434.new#new

[Alexandra]

Alexandra, so I will connect my new stove to the network, I will also bake in the oven. In the meantime, I look and lick my lips

[Mams]

Mams,

I want to warn you - baking handsome men in the oven, especially in ceramics for some reason, is even more addictive than a bread maker ...

For the third night now I can not stop and bake different breads of different external design in different forms

I want to warn you - baking handsome men in the oven, especially in ceramics for some reason, is even more addictive than a bread maker ...

Oh thanks for the warning

Alexandra at the expense of the oven, I completely agree with you. For a day of a week, I drove my husband, looking for different ceramic forms for bread, as luck would have it, where you have seen before and no longer.

yeast baker dries

aha, and pancakes are masochists, they demand a whip

fouet in addition to whip also means "whisk for knocking down"

auto-translator

Alexandra at the expense of the oven, I completely agree with you. For a day of a week, I drove my husband, looking for different ceramic forms for bread, as luck would have it, where you have seen before and no longer.

Girls, can't you replace baking ceramics with borosilicate glass (Pyrex)? What do you think?
This pyrex is now sold everywhere, I bake cupcakes in it and make all kinds of fish-meat too.

[tanya1962]

tanya1962

This is all Muscovites members of the forum can be seen bought

Precisely there were these forms in the European on the zero floor to the left of the "Crossroads" and in the "Multi"

In the Perekrestok itself, near the Pervomayskaya metro station, I saw excellent ceramic molds, covered with Teflon inside, of various shapes and sizes. You can buy 2 identical ones - one will be a form. another lid

Girls, can't baking ceramics be replaced with borosilicate glass (Pyrex)? What do you think?
This pyrex is now sold everywhere, I bake muffins in it and make all kinds of fish-meat too.

You can, see here how it happened https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=3470.0