On 2020-05-22 3:20 p.m., Thomas wrote:
> G can you give a brief on 00 vs other numbers? Is there birdshot numbers?
> Right now I have bread flour, so and wheat.
> My bread flour says 12.7 percent protein content but that is meaningless to me. My app has no numbers.
> I thank you.
>
"00" is an Italian designation and you can usually find it in Italian
delis. It has a lower protein content (softer) than your bread flour so
doesn't need as much water. I prefer it for pizza bases.
Protein content is also a measure of the gluten content. Bread flours
are usually up to 15% protein (from hard wheat), All purpose 11-12%
(makes good bread too) but pastry and cake flours are around 8% protein
(from soft wheat).
If you are following Forkish, you won't need much help from the bread
makers he-)
As for "feel", that's something that you will acquire after making a few
loaves.
For that bread flour, for every 100g, I would use a minimum 70g of water
(70% hydration using bakers' percentages). Just recently with a bread
flour that was new to me, I found that I had to use 75g of water (75%
hydration).