Flour Test - Turkish Tezcan Un

I was given a kg of Turkish flour at the FHA 2010. My intention was to use it to make baguettes since it was a general purpose flour with 11% protein. However, due to my busy schedule, it did not happen. Instead, I used it to make some sourdough loaves.

The entire kg of flour was in the main dough. The sourdough starter of about 100% hydration was 400g. I used a hydration of 66%, surmising that it was typical of European flour. In the American system of calculation, this would have given it an overall hydration of about 71%.

I was quite happy with the result. The texture and flavor was comparable to the type 55 flour that I was using. Having had the opportunity to use American and European flour, I now have a better understanding of how these flours behave. It is hard to say which is better as both can produce bread with the deep aroma that I like. It all boils down to the process.