The Fresh Loaf

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Tartine no 3 - Which flour is "Medium-strong wheat flour"?

O'donnell's picture

Tartine no 3 - Which flour is "Medium-strong wheat flour"?

Hi everybody. A long time reader, first time to write.

I was wondering which flour Robertson means when he writes "Medium-strong wheat flour".

Let's have a look at the second receipe in the book, WHEAT-RYE 10%. The receipe calls for:


400 g High-extraction wheat flour

400 g Medium-strong wheat flour

100 g Whole-grain dark rye flour

100 g Whole grain wheat flour


Now, about the High-extraction flour, Robertson says it can be bought or be made by mixing 50/50 all-purpose and whole-wheat flours.

But what is the second flour? Is it another name that I'm not familiar with for all-purpose flour? Or is it something else? I live in Israel if it changes for that matter.

Thank's ahead for your help.

amberartisan's picture

A flour with 11-12% protein is suggested. Here in the states, that could be anything from AP to bread flour, depending on the marketer.

King Arthur All Purpose Flour, if it is available, would fit the bill perfectly.

Otherwise, just send emails to a few brands that carry unbleached bread or AP flour and ask about the protein content.

O'donnell's picture

Alright, so, if a flour containing 11-12% protein is considerd "medium-strong", how much more protein would a bread flour contain?


cerevisiae's picture

Only about 1% more, generally. You may find this chart that Antilope posted helpful (first comment).

hanseata's picture

Protein content of supermarket all-purpose flours in the US:

King Arthur: 11.7 percent
Hodgson Mill: 11.5-11.9 percent
Gold Medal: 10.5 percent
Pillsbury: 10.5 percent

(Source: Cook's Illustrated)

I used for Tartine breads King Arthur Unbleached AP.


amberartisan's picture

That medium strong flour he calls for is bread flour, as according to the SFBI, Jeffery Hamelman (you have to infer this), and others. 11-12% is the generally accepted range for "bread" flour. AP is just an ambiguous term used differently by different companies. KA's is an 11.7% bread flour, Central Milling's is 10.5%; it varies.

Antilope's picture


-Martha White Bleached All-Purpose Flour, 9%
-White Lily Bleached All-Purpose Flour, 8 to 9%
-Gold Medal All-Purpose Flour, 10.5%
-Hodgson Mill All Purpose Unbleached White Flour 11.5-11.9%
-Hudson Cream Flour Short Patent Flour 10%
-Pillsbury Best All-Purpose Flour, 10 to 11.5%
-Pioneer All-Purpose Flour, 10%
-White Wings All-Purpose Flour, 10%
-Bob's Red Mill Organic Unbleached White Flour 11.7%
-Five Roses All Purpose Flour, 13.0%
-Heckers and Ceresota All-Purpose Flour, 11.5 to 11.9 %
-King Arthur All-Purpose Flour, 11.7%
-Robin Hood Original All Purpose Flour 13%
-Rogers All-Purpose Flour, 13.0%
-Wheat Montana Natural White All-Purpose Flour 13%


-Gold Medal Better For Bread, 12%
-Hodgson Mill Best For Bread Flour 13%
-Hudson Cream Bread Flour 13%
-King Arthur Unbleached Bread Flour, 12.7%
-Pillsbury Best Bread Flour, 12.9%
-Robin Hood Best For Bread Homestyle White Flour 13%
-Robin Hood Best For Bread Whole Wheat Flour 13%
-White Lily Unbleached Bread Flour, 11.7%

Yosie Lechem's picture
Yosie Lechem

Hello there I am confused too:

And what is the difference then between Medium strong wheat flour and medium strong bread flour???

Just bought the Tartine No 3 

Cheers Yosie