The Catalan TableIngredients
Servings:
4
Ingredients
- Strength (W)
- 100W or less
- between 140 <W <200
- 220 g White Sugar
- 260 > 320 >W
Ingredientes
- % of ash
- 0.5%
- 0.56%
- 1.6%
Ingredients
- % of ash
- ~ 0.55%
- ~ 0.65%)
- ~ 0.80% / 0.95%
- ~ 1.70%
Ingredients
- Proteins
- between 9 ~ 12%
- 11% – 12% It is a flour with high gluten content
- It is a finer flour with lower gluten content
- It is even finer and with a lower gluten content than pastry flour.
- Not recommended
Ingredients
- Recommended flour blend
- - 30% durum wheat - 70% type ('00') or finely milled all-purpose flour - with a couple of tablespoons of pastry flour to help with the texture.
- - 30% strong flour - 70% type '00' or '0', or finely milled bread flour (or whole wheat)
- - 30% starch, - 70% type '00' (or wheat flour) - If using pastry flour, reduce the amount of starch to 10 ~ 15% of the total amount
- - 100% all-purpose flour. - For cookies and all products that need baking soda: all-purpose flours are the ideal.
Step-by-step Guide
The average chemical composition of the flour is
- 70% starch: Starch consists of carbohydrates, essential for providing structure to baked goods.
- 0.5% protein: Each type of wheat has a different quantity and quality of proteins. When in contact with water, these proteins form a gluten network capable of retaining the gas produced by the action of yeast, which contributes to the formation of the bread's crumb.
- 15% moisture: This moisture proportion is important for determining the texture and preservation of the flour.
- 3% fiber: Fiber is vital for nutritional value and affects the final texture of cooked products.
- 1.5% fat: A small amount of fat can influence the softness and shelf-life of products made with this flour.
- Lower percentages of minerals: This includes elements like iron and calcium, which are important for nutritional value, even if they are present in smaller quantities.
There are many types of flour
- Strength. Generally, the greater the strength, the higher the gluten content, and thus, it will absorb a greater amount of water. To determine the type of flour we can use and how it will behave, flours are classified by their strength, designated with the letter W. Good elasticity, high resistance, and high water absorption are indicative of strong flours, with a high W. The strength (W) of the flour and its protein content determine its water absorption and its use. Flours with 100W or less have a maximum of 9% protein, absorb little water, and are used in pastry for sponge cakes, cookies, crepes, and all preparations that normally require chemical leaveners like baking powder or baking soda. These flours are suitable for non-elastic doughs and result in a small, homogeneous crumb. They are also suitable for pizza doughs when mixed with strong flour. The weaker ones are used for pies and pastries.
- Flour between 140 W and 200 W. This flour contains between 10% and 11% protein and absorbs between 55% and 65% water. It is suitable for baked goods, such as cakes, puff pastry, butter cookies, and preparations that require fermentation. It is also suitable for some types of bread and pizza, and for sweet doughs that require long fermentation processes, like brioche, and those made with sourdough.
Flour 220 W 260 12 or more 65 75 Good for
- Extraction (milling type). This refers to the method of explaining a flour's whiteness and how wholegrain it can be. To determine the degree of refinement in a flour, the residues (ashes) left after burning a defined amount of flour in an oven are measured. White flour 0.5, bread flour 0.56, whole wheat flour 1.6. How does the level of refinement affect the bread? Mainly in flavor. Refined, white flours have a milder taste. Whole grain flours, on the other hand, offer more flavor and a greater nutrient contribution, as they retain the wheat germ and bran. Note that whole grain flours absorb more water than white ones when preparing your products.
- Italian Flours: These are classified according to how finely they have been milled, not by gluten content. The numbering is defined by measuring the amount of flour in kilograms after milling 100 kg of wheat. When the number is larger, the flour is coarser. Flour 00, similar to talcum powder, is ideal for sweets and pastries. For example, 00 flour with an ash content of 0.55% has a low protein quantity and is used for fresh pasta and baked sweets. Flour 0, with an ash content of 0.65%, is coarser and usually stronger, suitable for breads and pizza. Flours 1 and 2, with ash content between 0.80% and 0.95%, are considered semi-whole grain and richer in proteins, suitable for pizzas and breads. Finally, whole wheat flour with an ash content of 1.70% contains the whole grain and is usually used mixed with fine flour.
- In other countries, especially outside of Italy, flours are often classified according to gluten content. A flour with between 9% and 12% protein is all-purpose. Flour with a protein content of 11%-12% is used for baking bread, as it has a high gluten content. For sweet baked goods, a finer flour with less gluten is recommended, ideal for cakes and cookies as it has a very soft texture. Pastry flour is even finer and has an even lower gluten content, perfect for products that need an especially soft and fluffy texture and do not require a long preparation process.
- Flour Substitutions and Blends: We can mix flours to achieve the appropriate gluten content and consistency for what we want to cook. Flour blends often yield good results, depending on the type of product you want to prepare. We recommend trying different combinations to achieve the best desired result.
Pasta - 30 of Durum Wheat
- Add a couple of tablespoons of pastry flour to help improve the texture of the dough. When making breads, mix 30 grams of strong flour with 70 grams of type 00 or 0 flour, or finely milled bread flour (you can also use whole wheat). Italians don't use 100% type 00 flour because pizza needs a higher gluten content, so they mix type 0 flour with strong flour. To make bread, especially when using a slow fermentation process, we will need flour with a high gluten content. If we want a fluffier bread, like brioche, we will use flour with less gluten.
- Use 70 grams of type 00 flour (or wheat flour) when preparing pasta or other doughs that require a delicate texture.
- If using pastry flour, reduce the amount of added starch to 10% or 15% of the total amount to achieve an appropriate texture in cake preparations.
- For cookies and other products that require baking soda as a leavening agent, all-purpose flours are the most suitable to ensure the best result.
Recommendations & Tricks
- When making a dough with low-strength flour (100W or less), add a touch of fat such as butter or oil to provide moisture and prevent the dough from becoming too dry.
- If you are working with flours between 140 <W <200, experiment with resting times; a longer rest can improve the structure and texture of bread or pastries.
- Flours with a high strength content (260 > 320 >W) are ideal for breads with high hydration and long fermentations, so consider increasing the amount of water or fermentation time to achieve better volume and crust.