flour source

[Cary B]

Hello.

You don’t need that specific flour.

Just look for a high protein content bread flour.

[Sussan ScoolinaryTeam]

Hi Cary

Great, but not all percentages of flour can be good for this recipe, that is why we prefer to recommend what Chef Antonio with his long experience and author’s recipe recommends in the recipe book. We have students from different parts of the world and with different levels of experience in baking and pastries. Perhaps someone with more experience can work with any flour and know exactly what it may lack, moisture, fermentation, etc. and try to regulate it and have a perfect result, but that is not the reality of all students. That’s why we prefer to follow the chef’s instructions.

Greetings.

[Cary B]

Hi Sussan.

Not a problem.

Priya was asking where to buy the Grau Rouge flour.

[Sussan ScoolinaryTeam]

Hi, @priya-bhuta

Any flour with a high percentage should not be used.
Gruau Rouge Viennoiserie flour
T45 12.1%, should be replaced with a flour that has between 12% and up to 13% protein as indicated by the chef in the recipe book.
If you use a flour with a higher or lower percentage of protein, you will have an unbalanced recipe.
We hope this information is helpful.
If you have any questions or doubts regarding the courses, you can ask them here and I will be happy to help you resolve them.
Greetings

Scooinary Team.

[Cary B]

Hi Sussan.

The flour I use for making bread has a protein content of 10.9.%

Because I don’t have access to T45 flour, I add 1.5% gluten. Brings it up to 12.4%

Using Antonio’s recipe, it works well.