The most important ingredient in anything you bake, if you want to bake quality bread you need to use quality flour. Many people are not familiar with the labelling and abbreviations of flour and think that only plain flour is used. BL-55-fine flour, although there is a very wide range of flours. I would now like to go into more detail about these and give a rough overview of the most common flours.
The first letter always indicates the type of grain:
B - wheat
TB - spelt wheat
KB - king wheat
R - rye
D - durum
G - graham
...
The second letter indicates the grain size:
L - flour - fine-grained fine flour
F - catchy
FF - double catch
FFF - triple tooth - coarser particle size
AD - dara
And the number indicates the ash content, the higher this number, the higher the mineral content of the flour.
