How to use T110 flour for pie dough?
I just bought some T110 whole wheat flour at Carrefour to try making a healthier dough, but I'm not really sure how to adapt it for my tart. Do I need to add more water? And does it really change the taste?
2 answers
★ Best answer
The T110 absorbs more water than the regular T55, so you'll probably need to add a bit more liquid (like 10-15% more) so your dough isn't too dry and crumbly. Taste-wise it's true you'll get a slight hazelnut flavor, more rustic, but honestly I think it makes the tart better, especially with red fruit - but anyway, you gotta like that whole grain thing, it's not for everyone.
T110 is more absorbent so yeah you're gonna have to add a bit more water, like 10-15% more than usual, otherwise your dough's gonna be dry and not workable. The taste does change yeah, it's less neutral than T65, it has a little nutty flavor that can be nice but you gotta like it, and honestly the texture will be a bit denser so personally I often mix half T110 half T65 to keep a good balance.
Your answer
Log into answer.