Shilla Japanese Toast Black Bag
Xinliang Gluten Free Flour White Bag
Golden Gluten Flour
Nisshinsei Special Camellia Green Bag
Chia Jie High Gluten Flour
Queen’s Japanese Bread Powder
(Toast bread) Water absorption of different brands of high gluten flour 2 practice
Fonzie see the field bread on my homepage. recipe/104122622/group=share_title_a
Add as much water as you can to saturate the dough when you knead it, and then weigh the total weight of the dough after it comes out of the glove film to calculate how much water has been added. Water absorption of flour. If additional flour is added in between, the weight of the flour is recorded and incorporated into the calculation.
T65 and T55 by themselves are not suitable for Japanese bread, but considering the same importance of water absorption for European bread, I tried them. These two flours may not be suitable for my usual method of kneading, more suitable for hydration, and neither works very well, and not very tasty.
Shinra Japanese toast flour, close to 75%, rise temperature 26 degrees.
Xinliang gluten free flour approx. 71% 24 degrees
Golden gluten flour, approx. 72%, 26 degrees.
Nisshinsei Premium Camellia, approx. 68% 24°C
Seven Sisters Gluten Free Flour, approx. 67% 22 degrees.
Queen’s Japanese toast, approx. 67%, 28 degrees.
Queen t65 no higher than 65% 30 degrees.
Queen t55 no higher than 65% 29 degrees
Not guaranteed to be completely accurate, but generally consistent with how I normally feel about making bread.