The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Transitioning to baguettes

Grenage's picture
Grenage

Transitioning to baguettes

Good afternoon!

I've been making sourdough loaves for a few years now, roughly once a week; same recipe 99% of the time.  I'd really like to start making baguettes, but the one or two times I've tried were not very successful - mainly (I think) down to the the strong flour.  I've accepted that I'll need to order some flour, as no supermarkets around here sell more than the usual strong/plain/etc.

Looking online, there's a mill a couple of hours away that sells a better selection.  They sell T65 for a reasonable rate:

http://www.wessexmill.co.uk/acatalog/French-Bread-Flour-1.5kg-X048S.html

My research suggests T65 as a good place to start for baguettes - would anyone disagree?

hreik's picture
hreik

recommend trying DM Snyder's SJSD Baguettes. It's his own recipe and they are terrific. http://www.thefreshloaf.com/node/20036/san-joaquin-sourdough-updated

Grenage's picture
Grenage

I've actually got that and the 36-hour baguette pages bookmarked, for when the time comes!

alfanso's picture
alfanso

I've made a lot of baguettes since I started home baking ~2 years ago.  I buy no fancy flours, or anything.  Just standard AP white unbleached run-of-the-mill flour for white flour baguettes and standard WW flour as well.  Here in the U.S. that generally means Pillsbury or Gold Medal.  They are as plain as they come.  And my results are pretty darned good.  So yours can eventually be as well. 

As many others will readily attest to, baguettes are a different breed of bread animal, and they are generally a more difficult shape and score than most others.  Therefore it might not be the flour you are using, but the technique or formula/recipe. There are those gifted few with hands of gold that get a good handle on baguettes right away, and then there is everyone else  It is a learned skill.  Stick with it. And watch reliable videos on both shaping and scoring.

BTW, I agree, for a levain based baguette, you cannot go wrong with the SJSD baguette.

Grenage's picture
Grenage

My problem wasn't the shaping or proofing (although I admit I've not proofed outside a banneton in a long time), but the finished texture of the crumb.  It was much tougher than your average baguette; I suppose I'd really have to try with both, to get a fair comparison.

dabrownman's picture
dabrownman

French baguettes are made with T-55 that is especially formulated for baguettes.  We can't get that here in the USA without paying through the nose.  T-65 is to high an ash content.

You can't beat Gold Medal or Pillsbury regular AP flour for the closest thing to French T-55.  If you added 2% Fava bean flour to it them it would even be closer.

David's SJSD is the best bread in just about any shape!

Happy baking 

Grenage's picture
Grenage

Hi dabrownman,

I should have mentioned that I'm over in the UK; T55 is available for delivery, and while it's not that cheap, it's not that expensive.  I'll grab some T55 instead - cheers!

drogon's picture
drogon

ie. wessex mill.. even if you drive & factor in the petrol costs... Although I may be biased because I use Shipton Mill myself, this: http://www.shipton-mill.com/flour-direct/french-white-flour-type-55-102.htm may work out a bit cheaper? (Do check the postage prices though and note Shipton is 1Kg bags and Wessex is 1.5Kg bags)

I get flour in 25Kg sacks from Shipton Mill[*] and have always used their No. 4 flour for most things http://www.shipton-mill.com/flour-direct/untreated-organic-white-flour-no-4-105.htm - even baguettes (and one day I might even get good at them!) It's a 12% protein flour. I don't make sourdough baguettes but do make up the sponge using a tablespoon of sourdough starter, then yeast in the flour the next day.

-Gordon

[*] I've recently experimented with Cann Mill (Stoates) but I probably won't carry on with them for various reasons.

Grenage's picture
Grenage

Hi Drogon,

I just looked them up after the previous mention that T55 was a better bet!  I'll get some of their No4 at the same time, as I'm curious to see what difference alternative flours can make.  Not that I can complain about Asda's Wholemeal/Rye and Strong - it's been kicking out tasty loaves.