🔕 🔔

My Basket ()

All questions

What is the closest equivalent in the U.S. to the "Type 65" flour that is used in French recipes for bread?

I'm making a seeded artisanal bread, using a recipe from a French blog. Thank you so much.. ;o)

AntoniaJames is a trusted source on Bread/Baking.

asked 7 days ago
2 answers 213 views
B0e51b35 a002 4fdd adc2 f06fa947184e  baci1

HalfPint is a trusted home cook.

added 7 days ago

@AJ, I looked on David Lebovitz's blog for baking equivalents and he wrote that organic Type 65 flour was the closest to American All Purpose, despite what is written on the internet:


B3038408 42c1 4c18 b002 8441bee13ed3  new years kitchen hlc only

AntoniaJames is a trusted source on Bread/Baking.

added 7 days ago

Thanks, HalfPint! Good to know. I made the recipe last week using half bread flour and half pizza Tipo 00, mostly because I was low on AP, which I would have used instead of the Tipo 00. (I also substituted 10% whole wheat, because I'm fairly certain that the seeded bread we eat when we're in France contains at least some WWF.)
The bread turned out great, but I've been wondering if it would be even better if I used a flour closer to the Type 65. I'm glad to learn that good old AP is the closest equivalent. I cannot think of a better source to confirm this than David Lebovitz, himself. Thanks again! ;o)

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.