Farine de ble Type 55
I need help please guys as I have been having a couple problems with the abovementioned Farine de ble Type 55 flour. I procured it from the internet more specifically a shop based in London. I am using this flour in Peter Reinhart`s French Bread 2 with Pate Fermentee recipe from Crust and Crumb. In the notes it mentions Type 55 aka classic baguette flour being the best for this type of bread, so I got 10x1kg bags. Imagine my disappointment when i mixed up the dough and even after 25 minutes of good kneading it simply did not come together. Let me say that it was not over developed as i checked the doughs development regularly during the kneading cycle. I am kneading by hand. Tried again this evening and same problem despite my addition of some more flour about half a cup in an an attempt to bring it together. So now am thinking perhaps i should substitute half the Type 55 with strong bread flour. Wil this help? Would like to ask you all for help as I dont want to waste any more flour, pre-ferment etc. Would really appreciate any comments. Cheers.