"Farine 65" is the French denomination for flour that is more complete than regular bread flour. As I understand it, the range is usually from 45 to 150, and the scale denotes a ratio of how much flour was produced per unit of wheat. 150 is a chestnut coloured flour used for grain breads etc.
Max Poilane's baguettes used 65, as do many producers in France.
I'm curious to know if there is a North American equivalent to this nomenclature, and if a 65 flour is even available here. I'd love to hear from bakers both in Canada and in the US.
TIA
Max Poilane's baguettes used 65, as do many producers in France.
I'm curious to know if there is a North American equivalent to this nomenclature, and if a 65 flour is even available here. I'd love to hear from bakers both in Canada and in the US.
TIA