After many more hours of internet research since my last flour posting, I'm still as confused as ever about the flour available in Switzerland/Europe. Why can't I buy high protein white flour??? It doesn't make any sense given all the fabulous bread available here. My only guesses are either a) euro flour is different and doesn't need to be high-protein to create highly structured bread or b) high-protein flour is available, but only to professional bakers or c) great mail-order flour sources exist but my terrible german/french/italian google skills are preventing me from finding them. I have a hard time believing hypothesis A or B so I'm hoping to find someone to help me with C. Is there some flour freak out there that can help me? Please!
In the absence of documentation, I'm resorting to manual tests. I started this morning by weighing my various flours (shown above), just to see what I'm dealing with. After doing this, I realized this was pointless, only motived by my sleep-deprived state. But it does provide a nice visual for this posting. I still need to purchase the "typed" flour available at Reformhaus. And I'm also still planning to drive the three hours to France and Italy to buy some of their flour, since apparently no one wants to sell it to me over the internet.
My next project is to make various recipes with different flours to see what happens, comparing structure (tightness of grain), height, and flavor. Here's my plan so far:
· weissmehl 405, 550, and 812
ciabatta and pizza dough
· weissmehl 812
Random lingering questions:
· What is the difference between regular weissmehl and zopfmehl? The protein level is the same.
· What exactly are halbweissmehl and ruchmehl? I know they are part whole wheat, but what does that mean? What percentage whole grain is in these?