In this final episode we talk about the various type of French flour you can use to make bread at home. I am making 2 baguettes using 2 different type of French white flour and see what the difference is.
A word about yeast measurement and water grammage:
Each type of flour has various water absorption levels. Usually the more wholemeal the flour is the more water it absorbs. when making a bread the hydration level of your dough (how much water you use to make the bread) can be between 60 and 75 percent depending on the type of flour used. This is for you to experience as there is no magical formula. it really comes down to the quality and type of flour.
From what I have tested using professional French flour, and hydration level of 70 % for the dough was a bit high so I would advise using a 65% water ratio if using these types of flour.
Concerning the yeast:
2 to 3 gram of instant yeast per 250 grams of flour is enough. a T55 only requires 2 grams and heavier flour needs a bit more.
if using fresh yeast multiply the amount of dry yeast by 3. so 2 grams of instant yeast equal 6 grams of fresh yeast
About the liquid sourdough starter (levain):
if you venture in the that territory of mixing yeast and liquid sourdough starter to make a baguette at home. use only 1 grams of instant yeast and 15 to 20 % of the flour weight of liquid sourdough starter. you may want to reduce the water hydration level when doing that so perhaps 60% is a good idea. I have not tested this yet so it is up to you to try it out.
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Video Credits: https://www.youtube.com/watch?v=_fMNQsy2xb8
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You first need how to bake then teach it😜😜😜😜😜
Sounds snobby, but I can't eat baguettes out of France. I even drive past 3 boulangerie's to get the baguettes I prefer – I'm in the South West of the country where the boulangerie opens at 7am and there is a queue. I've been spoilt for anything else.
Take it home, salty butter with raspberry jam. DEVINE!
Coo Yah , Voutre pain est bon
Your crumb is not open enough
i love your videos but ONE thing is really… a thing… it is "ET cetera" not "exetera"
After spending so much time in making(learning) pizza dough during lockdown, I learn how to make baguettes by YT. Inspirational. Definitely shopping for bread flour for my next project. One thing I've learned about pizza dough, after the first proof, I keep the kneading to a bare minimum between each proof. That way the final product has more elasticity.
I see the big traditional baguette bubbles aren't happening. Exactly what I'm doing. I too live in Australia and have tried all types of flour. Is it dried vs fresh yeast that causes little french style bubbles? I'd love to hear all suggestions
since when do you live in Australia? Last i saw you moved on Lyon.
Les pains de ma jeunesse !
I would have love 💗 it more if you could speak French every now n then with English subtitles 😅🤫 d be sound more authentic 👌🏻