Recipe for dough

[Andre]

Hi I use 68% hydration dut I use beer instead of water So say for 600 Grams flour I will use a standard bottle of beer ( 340 ML ) and the rest with water ( about 60 ml)  This gives a good taste for the pizza dough. 
The type of flour I use is T65 flour ( not available in regular stores) has anyone heard about this type of flour?

André from Montreal Canada

[wotavidone]

I always figured people outside of Australia were getting ripped off with regard to their beers.
Standard Aussie stubby is 375 mL.

I google the T65 flour, seems it's the equivalent to Italian type 1.
So I'm assuming it is coarser than type 00.
Would make a nice tasty "artisan" pizza crust I'm thinking, but might disappoint if trying to make a 60 second Margherita?

[Rolls]

It's just a flour based on the French classification system which, like the Italian one, distinguishes flour types based on ash content and protein content. Since you're in Montreal are you perhaps using flours from La Milanaise?


Rolls

[wotavidone]

It's just a flour based on the French classification system which, like the Italian one, distinguishes flour types based on ash content and protein content. Since you're in Montreal are you perhaps using flours from La Milanaise?


Rolls

Yes the more ash, the more bran and germ left in with the endosperm, and the coarser the flour.
T45 ~ 00
T55 ~ 0
T65 ~ 1
T155 ~ wholemeal