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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Thank you for your understanding and support.
As always a top notch video. The French really have an amazing bakery culture.
You’ll notice the French baguette are scored differently. Instead of scoring the dough across the angle is much shallower that produces the famous ear oven spring. I’d like you to go to a proper French bakery. Film it and learn their techniques. There is a reason why the French baker is held in so high regard. It’s a whole rabbit hole that gives and gives. This is just advice and I really love your videos so please don’t take it the wrong way. There are plenty of great bread books. Tartine bread is American book but an amazing amazing start to learn how simple good bread can be
So if I want French flour, I have to buy it from Australia? This will be some well-traveled flour by the time I get it.
NOT very good: the French flours used contain ascorbic acid and other dough improvers. NOT something to make good bread with.
in fact the end result is really bad and has nothing to do with a french baguette
Canada also has a great selection of flour.
Great episode Stephane, and I like this approach of making a good baguette. Clearly this is just the beginning.
The You.I loved both videos
What about using T65 for the poolish and T55 for the bulk dough?
As a chef you will I hope you understand you want it to bubble and then put it in the pen I'm not sure which process you use yet when you see the bubbles is when you cut and put in the oven you should see better bubbles ..
From ♡ America Denna To you Chef *♡France👄👄
I am really confused with all the different recipes 😥😥😥. Will try to make my own with the issues I like, for example the mineral water you use instead of regular tap water. All night in the fridge??? 🙄