The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

XII – T55 Trial III : The Oracle of Toyota Prius (….not. ) - Hybrid Hamelinett Baguette

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lumos's picture
lumos

XII – T55 Trial III : The Oracle of Toyota Prius (….not. ) - Hybrid Hamelinett Baguette

So, the third experiment with the T55, today....I’ll try to be short and quick this time…for a change. :p

 In the third experiment with T55 flour, I decided to find out if the very long fermentation time in the first trial was too much for low gluten of this T55 to bear, especially the potion (about 50%) I used for poolish (6-7 hr + 21 hr = 27-28 hrs).  So instead of using 100% T55 (save for small amount of Rye for poolish), I replaced about a half of poolish flour to my regular Waitrose Organic Strong flour  to bring up the hydration level back to my usual 70% to see how and how much difference it’d make to the character of the dough.  Because I’ve been using Waitrose Organic flours for a while and I’m quite familiar with its characteristics, I hoped hopefully it wouldn’t be to difficult to distinguish which characteristics in the dough were due to T55 and the others due to Waitrose’s one.

This is the combination of ingredients I used…..

Poolish - T55: 60g + Waitrose Organic Strong: 55g + Rye: 10g + Water: 125g

Main Dough – T55: 135g + salt: 5g + Water : 55g

Total hydration = a bit under 70%

All the procedures are left unchanged from the regular methods of my original (I mean, after borrowing and stealing the ideas from THE original formulae by Mr.Hamelman and M. Bertinett, mimicking and mutilating them as I wished) Hamelinet Poolisgh Baguette recipe. 

 

The dough felt noticeably firmer than that of the first trial after all the ingredients for the main dough were mixed, though it wasn’t as firm as my regular dough with improvised UK flour mix, of course. But I could feel a sort of ‘core strength’ when S & F-ed in a bowl, which I didn’t feel when I once attempted to make a baguettes by using very similar combination of flours to this, the only difference being plain flour there instead of T55 flour this time (Yup! Been there, done that, too. :p)  I found it very interesting because the protein level of the plain flour (Waitrose Leckford Estate Plain) I used then was much higher (11.8%) than this T55 (10.5%).  Obviously the protein level, gluten level and, also, gluten quality are all different beasts, as I’ve been told many times by various books and experts, confirming that you really can’t fathom from simply by looking at the protein content on the packet. 

After the 21 hrs cold retard, the dough looked much more promising than my first trial and it looked more ‘familiar’ than my second trial,  maybe because the hydration level was back to my usual and, possibly, because of the inclusion of 25% Waitrose Organic Strong, my regular flour for poolish.

The ‘feel’ of the dough at pre-shaping, shaping and scoring stages were not bad, quite similar to my regular dough, though it was slightly softer and stickier, naturally. The razor got caught a bit when scoring, just like when working on higher hydration dough (←discreetly preparing an excuse for the pics that are coming), but doable enough (just…). Nothing like the first ciabaguetta disaster.

 

And this is how it turned out….

It’s not much of a looker  at all, especially compared to the second trial’s (= 65% hydration, with accidentally shorter cold retard of 16 hrs).

 

However,  inside was….….

Not too bad. ….though it’d be utterly outrageous to call it ‘honeycomb’ crumb. Far from it.  Actually it's rather similar to my usual baguettes made with my regular, improvised flours.  (which confirmed, again, I'd need  more practices... a LOT of them.)

 And the all important taste and texture….Wasn’t too bad, either. It was light and soft but definitely not fluffy,  with a difinite light chew, almost just as I would like from a baguettes. When you pulled the crumb apart, it tore in a different way from my urual improvised UK flour mix baguettes; hard to describe how, but it was more properly ‘baguetty’ way; tore more easily with less resistance into narrower shreds than fatter chunks of torn crumb made from non-T55 flours, and, more significantly,  the torn crumb pieces were more (sort of) transparent and  with slightly more sheen. The crust is thinner and crispier than my usual; more properly baguette-like here, too. The taste was definitely better than the accidental-16 hr cold retard baguette I made last time, but not as deep or complex as the ciabagutta with 100% T55.  And here again, the first taste you notice as soon as you but a piece in your mouth is saltiness, in a very pleasant and appetizing way. It’s milder than the ciabaguetta, but it’s there. Actually when I made the ciabaguetta, I also made a loaf of our current-favourite sourdough, replacing all the white flours with T55 to see how much difference it’d make, and the result of the flavour profile was the same; you taste the pleasant saltiness first and then all other flavours follow and mingle.  Very interesting…..I first thought the lower protein level might be the cause of it, higher protein in UK flour masking the saltiness somehow, but then remembered my experience with all-plain flour didn’t show that ‘phenomena,’ so now I’m just intrigued and curious.

And the aroma was again, quite nutty, sweet and lovely, almost as good as the ciabaguetta, only slightly milder. I could also detect the familiar aroma of my regular Waitrose Organic White mingled with the French-y nutty aroma of the T55, and thought, “I actually quite like that, too” which was a bit comforting. ;)

 So, now I know this particular T55 does have better flavour but could be difficult flour to work on with 70% hydration combined with 21-hr cold retard......And now you know I’m totalyly incapable of writing a short, concise blog entry. Sorry…..

 

Building on these experiences, my next experiment will be……………….Watch this space! :p

best wishes,

lumos

 

Lumos the Long and Winding

Comments

Daisy_A's picture
Daisy_A

Good to hear the continuation of your experimentation. Best of all to hear that these yielded some of the 'baguette taste' and texture you were searching for. 

Best wishes, Daisy

lumos's picture
lumos

Thanks, Daisy.

The taste of this batch wasn't as good as the first ciabaguetta, so, yes, I'm gradually getting there, but not quite there yet. Will bake another batch with a new tweak, hopefully it'll be improvement, not deterioration. :p

best wishes,

lumos

codruta's picture
codruta

lumos, you are quite a pleasure to read! I'm lost in your looooong post, and I missed the other posts with T55, so I don't know why and what are you searching for, but your baguettes looks pretty, handmade.

Namaste and good luck!

codruta

lumos's picture
lumos

Thanks, codruta, my twin Hybrid-er, today! :p .......and I'm so, so sorry for my excruciatingly looooong post!!! :p 

The final goal of my baguette-searching journey is to make a baguette as 'authentic' as possible (to my taste) by only using UK flours which I can get from my local shops.  So all these experiments with T55 are to learn its characterestics (taste, aroma, texture and how the flour feels), so that I can use the experience as my future benchmark when improvising with UK flours.  That's it.....and also my daughter bought me 3 bags of T65 flour, too, which I've been desparete to experience. So these trials with T55 are a sort of practice stage for that, too.

btw, where did 'namaste' come from?  Suddenly everything starts smelling like curry.....:p

best wishes,

lumos

P.S.  Is this post short enough? :p

 

codruta's picture
codruta

ok, thank you for this this short up-to-date. short enough :)

T55 is a pastry flour with low content of gluten?

I have 3 bags of T65 from France... (and T80 and T110, and a small bag of Kamut and some durum semolina from Italy). I keep them, afraid to use them, cause I don't what to fail and waste them.

Namaste came from... I wanted to say "good luck" and I remember this quote from "lost" "Namaste... and Good Luck!"

Smells like "Lost" (mango, black smoke, sandy beaches, grilled meat, BS etc), no hint of curry. :)

lumos's picture
lumos

French pastry/cake flour is T45. T55 is their most common bread flour, or strong flour, though it's as weak as our plain flour in UK.  But because the way they mill (much slower than British/North American milling technique, and the parts of wheat grain they use), it has a different specification from our regular bread flour in UK.  

You're lucky you can get T65 from France.  It should make excellent loaves!  I know your feeling, I'd love to treasure my T65 as long as possible, too.  Have to tell myself to use it before it gets stale....:p

Didn't know 'Namaste' meant 'Good luck,' too. I thought it was for a more general greeting, but s'ppose it can mean it, can't it?

Never watched ‘Lost’ so I can’t join you in your imaginary Lost-smelling paradise, but I know a very good piece I can share with you which features ‘Lost.’  (It’s entirely bread-unrelated and maybe I shouldn't be doing this - sorry, Floyd :p -, but this is my blog space, so there! :p)

**************************************************************************************

Never ask Co-workers for help:

 

From: Shannon Walkley
Date: Monday 21 June 2010 9.15am
To: David Thorne
Subject: Poster

Hi
I opened the screen door yesterday and my cat got out and has been missing since then so I was wondering if you are not to busy you could make a poster for me. It has to be A4 and I will photocopy it and put it around my suburb this afternoon.

This is the only photo of her I have she answers to the name Missy and is black and white and about 8 months old. missing on Harper street and my phone number.
Thanks Shan.


From: David Thorne
Date: Monday 21 June 2010 9.26am
To: Shannon Walkley
Subject: Re: Poster

Dear Shannon,
That is shocking news. Luckily I was sitting down when I read your email and not half way up a ladder or tree. How are you holding up? I am surprised you managed to attend work at all what with thinking about Missy out there cold, frightened and alone... possibly lying on the side of the road, her back legs squashed by a vehicle, calling out "Shannon, where are you?"
Although I have two clients expecting completed work this afternoon, I will, of course, drop everything and do whatever it takes to facilitate the speedy return of Missy.
Regards, David.


 

From: Shannon Walkley
Date: Monday 21 June 2010 9.37am
To: David Thorne
Subject: Re: Re: Poster

yeah ok thanks. I know you dont like cats but I am really worried about mine. I have to leave at 1pm today.

 


From: David Thorne
Date: Monday 21 June 2010 10.17am
To: Shannon Walkley
Subject: Re: Re: Re: Poster

Dear Shannon,
I never said I don't like cats. Once, having been invited to a party, I went clothes shopping beforehand and bought a pair of expensive G-Star boots. They were two sizes too small but I wanted them so badly I figured I could just wear them without socks and cut my toenails very short. As the party was only a few blocks from my place, I decided to walk. After the first block, I lost all feeling in my feet. Arriving at the party, I stumbled into a guy named Steven, spilling Malibu & coke onto his white Wham 'Choose Life' t-shirt, and he punched me. An hour or so after the incident, Steven sat down in a chair already occupied by a cat. The surprised cat clawed and snarled causing Steven to leap out of the chair, slip on a rug and strike his forehead onto the corner of a speaker; resulting in a two inch open gash. In its shock, the cat also defecated, leaving Steven with a wet brown stain down the back of his beige cargo pants. I liked that cat.
Attached poster as requested.
Regards, David.


 


From: Shannon Walkley
Date: Monday 21 June 2010 10.24am
To: David Thorne
Subject: Re: Re: Re: Re: Poster

yeah thats not what I was looking for at all. it looks like a movie and how come the photo of Missy is so small?



From: David Thorne
Date: Monday 21 June 2010 10.28am
To: Shannon Walkley
Subject: Re: Re: Re: Re: Re: Poster

Dear Shannon,
It's a design thing. The cat is lost in the negative space.
Regards, David.




From: Shannon Walkley
Date: Monday 21 June 2010 10.33am
To: David Thorne
Subject: Re: Re: Re: Re: Re: Re: Poster

Thats just stupid. Can you do it properly please? I am extremely emotional over this and was up all night in tears. you seem to think it is funny. Can you make the photo bigger please and fix the text and do it in colour please. Thanks.

 


From: David Thorne
Date: Monday 21 June 2010 10.46am
To: Shannon Walkley
Subject: Re: Re: Re: Re: Re: Re: Re: Poster

Dear Shannon,
Having worked with designers for a few years now, I would have assumed you understood, despite our vague suggestions otherwise, we do not welcome constructive criticism. I don't come downstairs and tell you how to send text messages, log onto Facebook and look out of the window. I am willing to overlook this faux pas due to you no doubt being preoccupied with thoughts of Missy attempting to make her way home across busy intersections or being trapped in a drain as it slowly fills with water. I spent three days down a well once but that was just for fun.
I have amended and attached the poster as per your instructions.
Regards, David.


 

From: Shannon Walkley
Date: Monday 21 June 2010 10.59am
To: David Thorne
Subject: Re: Re: Re: Re: Re: Re: Re: Re: Poster

This is worse than the other one. can you make it so it shows the whole photo of Missy and delete the stupid text that says missing missy off it? I just want it to say lost.



From: David Thorne
Date: Monday 21 June 2010 11.14am
To: Shannon Walkley
Subject: Re: Re: Re: Re: Re: Re: Re: Re: Re: Poster



 


From: Shannon Walkley
Date: Monday 21 June 2010 11.21am
To: David Thorne
Subject: Re: Re: Re: Re: Re: Re: Re: Re: Re: Re: Poster

yeah can you do the poster or not? I just want a photo and the word lost and the telephone number and when and where she was lost and her name. Not like a movie poster or anything stupid. I have to leave early today. If it was your cat I would help you. Thanks.



From: David Thorne
Date: Monday 21 June 2010 11.32am
To: Shannon Walkley
Subject: Awww

Dear Shannon,
I don't have a cat. I once agreed to look after a friend's cat for a week but after he dropped it off at my apartment and explained the concept of kitty litter, I kept the cat in a closed cardboard box in the shed and forgot about it. If I wanted to feed something and clean faeces, I wouldn't have put my mother in that home after her stroke. A week later, when my friend came to collect his cat, I pretended that I was not home and mailed the box to him. Apparently I failed to put enough stamps on the package and he had to collect it from the post office and pay eighteen dollars. He still goes on about that sometimes, people need to learn to let go.
I have attached the amended version of your poster as per your detailed instructions.
Regards, David.



 

From: Shannon Walkley
Date: Monday 21 June 2010 11.47am
To: David Thorne
Subject: Re: Awww

Thats not my cat. where did you get that picture from? That cat is orange. I gave you a photo of my cat.


From: David Thorne
Date: Monday 21 June 2010 11.58am
To: Shannon Walkley
Subject: Re: Re: Awww

I know, but that one is cute. As Missy has quite possibly met any one of several violent ends, it is possible you might get a better cat out of this. If anybody calls and says "I haven't seen your orange cat but I did find a black and white one with its hind legs run over by a car, do you want it?" you can politely decline and save yourself a costly veterinarian bill.
I knew someone who had a basset hound that had its hind legs removed after an accident and it had to walk around with one of those little buggies with wheels. If it had been my dog I would have asked for all its legs to be removed and replaced with wheels and had a remote control installed. I could charge neighbourhood kids for rides and enter it in races. If I did the same with a horse I could drive it to work. I would call it Steven.
Regards, David.


From: Shannon Walkley
Date: Monday 21 June 2010 12.07pm
To: David Thorne
Subject: Re: Re: Re: Awww

Please just use the photo I gave you.



From: David Thorne
Date: Monday 21 June 2010 12.22pm
To: Shannon Walkley
Subject: Re: Re: Re: Re: Awww

 

From: Shannon Walkley
Date: Monday 21 June 2010 12.34pm
To: David Thorne
Subject: Re: Re: Re: Re: Re: Awww

I didnt say there was a reward. I dont have $2000 dollars. What did you even put that there for? Apart from that it is perfect can you please remove the reward bit. Thanks Shan.

 

From: David Thorne
Date: Monday 21 June 2010 12.42pm
To: Shannon Walkley
Subject: Re: Re: Re: Re: Re: Re: Awww


 

From: Shannon Walkley
Date: Monday 21 June 2010 12.51pm
To: David Thorne
Subject: Re: Re: Re: Re: Re: Re: Re: Awww

Can you just please take the reward bit off altogether? I have to leave in ten minutes and I still have to make photocopies of it.

 

From: David Thorne
Date: Monday 21 June 2010 12.56pm
To: Shannon Walkley
Subject: Re: Re: Re: Re: Re: Re: Re: Re: Awww

 

From: Shannon Walkley
Date: Monday 21 June 2010 1.03pm
To: David Thorne
Subject: Re: Re: Re: Re: Re: Re: Re: Re: Re: Awww

Fine. That will have to do.



*********************************************************************************

 (Note: the above is not my creation but something my friend sent me long time ago. )

 

codruta's picture
codruta

OMG! LOL. I love your blog!

I have a cat, too. If I'll ever lose her, I'll make my own poster. :))

BTW, "namaste" doesn't mean "good luck". It's a spoken greeting accompanied by a slight bow made with hands pressed together, in front of the chest. (You can make just the gesture, without the words, but that would be difficult on a blog, wouldn't it?)

codruta

lumos's picture
lumos

hehe Glad at least one person approves  the way I abuse my blog space. :p

 

 

 

Mebake's picture
Mebake

Nice Try, again, Lumos :)

You'll get there ,eventually, at least while the T55 lasts :)

My dear Lumos, i strongly believe that our baguettes also benefit from initial very high heat which not only helps yeasts in baguettes ferment, but allows steam to evaporate causing those wonderful bubbles to form. our Ovens aren't capable of retaining very high heat, as would commercial dedicated hearth ovens, so we're always destined to struggle with obtaining wondeful looking baguette/ bread crumbs.

Having said that, you can still have whole-ly baguettes if you ferment them with a natural leaven. Long fermentation with several gentle foldings along the way will increase the strength of the dough, and as a result, more bubbles would be retained in your dough (more acid in sourdough, tightens the gluten).

We, lonely homebakers, will always have to up with our inferior ovens (as opposed to commercial deck ovens). FACT OF LIFE!

 

lumos's picture
lumos

Hi, Khalid!  Thanks for you kind words and advice.

Yeah, the oven temperature is the problem, I know. Actually that's one of the reasons I wanted to get a new dual-fuel oven because some of them can heat up to 300 C.   Many of the newly-designed ovens that've been coming out to the market with  the homebakers in mind in Japan come with a special function for baguette-baking and the temperature can goes up to at least 300C, sometimes even higher....and with automatic steam injection, as I mentioned before, and ceramic lining in some models to mimic a brick/stone oven.    Mine only goes up to 250 C and I know that's one of the reasons (among MANY others)  I'm having a trouble creating a baguette as good as they can in Japan. (Do you have an equivalent in your language for  an English old saying like , "A workman always blame his tool" ? :p) But because of various technical and logistic reasons, it looks like I'll have to live with my old battered oven until I totally renovate the present house (which we had it done only some years ago already. Not  again, thanks)  or move to a new house.

I have tried making baguettes with natural leaven, but the texture tends to be slightly too stiff and heavy for my liking, for baguettes, anyway.  I want my baguettes to have a slight chew, but not too much.  It's a matter of fine tuning, probably, but so far I haven't been able to make baguette that suits my preference for the texture with natural lavain. 

The baguettes in my profile pic were the best one I've made so far, both for the taste and the texture, and that was totally commercial yeast based; started as poolish baguette from R.Bertinet's recipe, but had to endure a few incidents and the adjustments along the way until they were eventually baked on the third day at last.   I can't remember how I did it because I didn't record it (still the early days of my serious breadmaking, then), but if I can make a baguette like that again one day, I'll be a really happy bunny.   And that's another reason I've been sticking to poolish-based baguette formulae.

Yeah, it's hard being a homebaker, but I love doing things in hard ways, it's fun.  I thrive in the stress!  Call me a Masochist  if you must! :p

lumos