T80 wheat flour 

I use 3/4 of my recipes with T80 wheat flour. It is the best compromise between nutritional quality and use. In the trade, you will find many different flours, whether with or without gluten, but also with additional ash content. Given the great benefit of the blog, I will give you a summary of its main features.

I've already talked a lot about different flours in my guide to substituting essential ingredients, so I'll try not to write the same thing twice here. If you want additional information on flours, don't hesitate to check out this article!

Where can I find T80 wheat flour?

After having made several classic signs, I, unfortunately, did not find any in supermarkets. So the best way is the internet. I found a flour mill that makes quality flour here. Otherwise, you will easily find it on all organic store signs.

What does the "T80" stand for?

The "T" before the 00, 45, 65, 80, 110, and others means the ash content. The higher the number after the "T," the more complete the flour. White flour is flour with an ash content between 45 and 65. The more flour is whole, the more the envelope of the wheat is present in quantity. White flour has almost no trace of this envelope. T80 wheat flour is, therefore, a versatile flour because it has a good compromise, which allows it to be used in almost all recipes.

What are the uses of this flour?

Traditionally, T45 to T65 flours are white flour, mainly used in baking. The pastry is an authentic cuisine. You must almost respect the dosages to the nearest gram to obtain the expected result. White flour is essential for impeccable development for all desserts, sponge cakes, biscuits, and other desserts.

T80 wheat flour is a versatile flour that will allow you to make many pastries, pasta recipes (shortcrust pie, shortbread, pizza, etc.), bread, brioche, etc. The more complete the flour, the more dense and compact the crumbs and textures you will have. Unless you are making wholemeal bread, remix the different flours together. For example, mix T130 or T110 flour with T65, etc. Don't expect me to give you the exact quantities because it depends on the recipe and desired result.

Can I substitute this flour in the recipes on the blog?

It's a reflection that I still have. A person comes to see me and tells me that the recipe doesn't work and that the dough is too liquid. When I ask if the formula has been modified, each time, I have confirmation that the T80 wheat flour used has been substituted by white flour. It does not necessarily work...

By deduction, you will have to add less "liquid" if you replace the T80 wheat flour with white flour. And on the contrary. You will need to add more if you use a more complete flour (T110,130,150..).

Finally, without making redundancy with my guide mentioned above, wheat flour can be easily replaced by small or large-spelled flour of the same type. If there is a shortage or shortage of wheat flour, it is a good alternative for your recipes.