August 26, 2023 - 8:23pm
Weizenkruste, Dietmar Kappl
A night bake so cooling overnight for breakfast tomorrow. Weizenkruste, from Dietmar Kappl. Liquid rye starter, medium wheat (he calls for "Type 700," I use T 85 from Central Milling) and whole einkorn flour I mill at home. Crumb photo to follow.
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A nice looking loaf, Paul. Do you think Austrian Type 700 flour is a "medium" flour? I always thought it was very similar to German T550, which is pretty white. Though of course T85 will give you a great flavour.
Lance
Ha! Good pickup Lance! My mind was simply thinking Germany and because I never use anything less than T1050 (unless it's T550, or whole wheat), I'd just thought it was one step below DE T812 or something like that, that I´d not seen. Thanks for the good eyes.
By the way, Drax-Müehle has a nice Mehltypen chart they provide (Note: .pdf), giving equivalents in Germany, Austria, France, Italy and Switzerland. I´ve exchanged a bit with Monica Drax, tremendous woman. I hope to visit here with Björn Hollensteiner sometime over the next few years. Chart here.