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Old 03-21-2012, 06:36 PM   #11
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Looks like 1/2 or more first clear flour and the balance unbleached wheat bread flour.
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Old 03-21-2012, 06:49 PM   #12
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First clear flour is a high extraction wheat flour. Essentially, whole wheat flour has some of the bran sifted out but not as much as for white flour, which at one time was called "Second Clear Flour," as I understand it. So, compared to white flour, First clear flour has more bran and wheat germ and higher ash content.

It is also known as "common flour." It is used in traditional Jewish rye bread and pumpernickel. It is also used in breads that attempt to replicate the bread commonly eaten in France (and French Canada) during the 17th and 18th centuries. The famous Pain Poilane is one example. The Miche, Ponte-a-Calliere in Hamelman's "Bread" is another.

The only source for First Clear flour I know of is King Arthur's Baker's Catalogue. However, there are other high extraction flours available such as Heartland Mill's "Golden Buffulo." I have used lots and lots of the King Arthur First Clear flour and like how it performs and tastes. I have a 10 lb bag of Golden Buffulo sitting unopened in my pantry, waiting for the next time I make a Miche. (So many breads. So little time. Etc.)
Above is from
FIRST CLEAR FLOUR | The Fresh Loaf
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Old 03-22-2012, 04:11 AM   #13
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Originally Posted by CharlieD View Post
No rye, no whole whet , at least not as far as taste goes. Unbleached flour maybe, but I've made things with unbleached flour and the end result was still white. In Russian they use a low grade or low quality flour. I don't really know of better translation. Tasted darn good though.
D firstly from your home region the bread flour is some of the best in eastern europe and the world. The whiter the bread the richer the person, I used a beautiful unbleached cheap "peasant" flour in Serbia last year which gave a slightly "muddy" color but because of the high protein the texture and taste was fantastic.
I came home and found Canadian red spring. I mix 5% wholemeal to 95% white to get the same rustic look.
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Old 04-16-2012, 11:29 AM   #14
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Originally Posted by Andy M. View Post
Charlie, from looking at the color that could be whole wheat or light rye. What did it taste like?
agree with AndyM, looks like rye to me.
also understand how frustrating it is to find something you like but can't get the makings of.
flavor is important, try to detect what stands out most I suppose.
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Old 04-16-2012, 01:34 PM   #15
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Charlie, I'd be willing to bet he's just using whole wheat bread flour, or maybe a mixture of WW and white. At least that's what it looks like to me, and that's what I'd use.
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Old 04-17-2012, 10:41 AM   #16
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It was not rye for sure. I think I am in agrement wit Steve on this one. I've talked to number of people on some russian cooking sites and they recomend of mixing WW and white flour. Most common advise I've got from them so far is 30-70% ratio.
Thank you everybody. I will have to try that.
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Old 04-23-2012, 04:02 PM   #17
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The site below seems to have much better prices than King Arthur but I cannot give them a try right now because I have a load of KA's specialty flours.-
Bay State Normano First Clear Flour - $6.76 : Welcome to The New York Bakers
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Old 04-29-2012, 09:29 PM   #18
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I finally got around to bake this bread. I used 70-30%flour mix bread+whole wheat. Here is the result.

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Old 04-29-2012, 09:32 PM   #19
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Did it taste like the bread you were hoping to duplicate?
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Old 04-30-2012, 06:53 AM   #20
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Quote:
Originally Posted by CharlieD View Post
I finally got around to bake this bread. I used 70-30%flour mix bread+whole wheat. Here is the result.

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At what temperature and for how long did you bake your bread?
You might want to try slashing the tops of the loaves, just prior to baking, to increase oven spring.
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