Baguette flour, also known as T65 flour, is a type of flour that is commonly used specifically for making baguette bread. This flour has certain characteristics that make it ideal for making baguette bread, including:
High protein content: Baguette flour has a higher protein content than regular wheat flour. Proteins are important for building the structure of the bread and giving it a crispy crust and a soft, airy crumb.
Fineness: Baguette flour is typically made from finer wheat flour than regular flour. This ensures that the baguette bread has a fine, even crumb.
Gluten strength: The gluten in baguette flour is stronger than the gluten in regular wheat flour. This makes the dough more elastic and allows it to rise better, resulting in a light and crispy baguette bread.
In Europe, there are various types of baguette flour that can differ depending on the country and region. However, there are also other types of flour that can be used for making baguette bread, such as Tipo 00 in Italy or Strong Bread Flour in the United Kingdom.
