Bagatelle T65 - First test of many... Amazing flour!
Actually is the second. In the first try I managed to over knead the dough while doing S&F!! It was sad, but it shows how easily this flour develops the gluten. Very easy. After the @#$$%& was done I reached the net to find more about the flour, and apparently this have being noticed before, even compared with others strong flours, some posts here also said this.
And indeed it was fast and easy to develop.
I made basic white 1:2:3. By making this dough at 71% made me notice that the doughs I was making with same hydration and some local organic (14% protein, but some thing very different...) or "00" soft flours, was far far far very much a lot more slack and daunting to deal with. That was a piece of cake. : ) Perhaps dealing with those porridge likes dough has served to improve my skills, with this dough I think I could even make baguetes. Also I got ears and great oven spring. Ok, flour makes A LOT of difference, learned.
Saturday:
- 06:30 am - levain build 1:2:2
- 04:00 pm - mix (levain almost beginning to deflate already)
- 04:30 pm - After autolyse, hand knead. It was easy
- 05:00 pm - Bulk
- 06:00 as 09:00 pm- Some S&F as neede, not more than 3.
- 09:00 pm - Divided/pré-shape (no flour to hanlde)
- 09:30 pm -Shape and banneton( almost no flour to handle)
- 10:00 pm -Final proof in fridge
Sunday:
- 10:50 am - Score and oven at 240c. Covered for 20 min plus 30/35 uncovered.
The oven temp dropped considerably at loading, and took some time to recover, perhaps b/c of the cold dough, so average tem was more like 210/220 c
The flour:
After da autolyse:
Pre shaped:
Beautiful dough: 
The result:
Have been trying to find T65 for a while. I think I've found where to get it. Thanks for posting. Loaves look gorgeous.
hester
Funny enough, I've being complaining about the difficulties of finding good flour in Brasil, and than I found a seller of this amazing flour here. And it is not the most expensive. Very happy here. Hope you find it.
Another curious stuff is that T65 have "only" 10% protein and still an amazing flour. There is more than protein amount in gluten business...
I mean that's what I could find, but the true is I could not find a complete specification sheet of the flour...
happy baking
I am going to find some of that and order it. My idea will be to make a version of the Vermont Sourdough which I found on Wild yeast blog. It has a small amount of rye, in case you are interested here's the link: http://www.wildyeastblog.com/my-new-favorite-sourdough/
hester
But I'll try that recipe, looks great. thanks
Those are beautiful! Lucky you that the flour is reasonable in term of price!
It's not a cheap flour, but for the options available it reasonable. It's about 3,40 US$ per kilo. The regular flour at supermarkets, bad flour, is about 1.3 US$. But is poor flour. Also at the supermarket we find some Italian 00 flours for 3.5 ~ 4.5 US$. So for such a good flour and my home use, the price seems ok. :)
(prices converted to dolar from reais)
I use both T55 and T65 French wheat and milled and so far love the results. I prefer bread made with fresh bakers yeast to a levain. I recently ran out and did a bake with king Arthur organic bread flour and was immediately reminded why French flour is so amazing. I think once you try it you are hooked ! Great looking loaves !
The shorter the final knead better - if using a mixer well it will depend on your mixer but after autolyse mix at slow for 8-10 minutes then add reserved remaining 10% of water and set to high and try to finish in 3 minutes. I usually go over an extra 30 seconds to a minute but as soon as the dough becomes a ball, stop mixing and usually the dough (at now 70%-72%) should be as smooth as ever and beautifully soft and elastic. Then a good 18 hour cold ferment and presto !
I think this is going to be my preferred flour also... but still testing.
well done
Leslie
Thanks you all. I can't say I'm not proud :) I think those are best looking loaves I baked.
Although, I think they are not the best tasting. Not that they are not good, they are very good, but I believe I got more taste out of my old recipe, that called for a lot more pre-ferment, fermented slower. My family didn't agree, they loved it, but I'm sure I can improve it :) #obsessed
This was my first try with 1:2:3. The pre-ferment was build using 1:2:2 and got ready in about 10 hrs. So I'll try, with this flour, my old recipe with 25% of total flour pre fermented in about 1: 7.5 : 7.5 proportion, to see if the slower rise of the preferment impacts the taste of the loaf. I'l post te\he results later
Thanks for the kind comments.
vk
It's good to know that we have bakers in Brazil making great bread.
I baked this plain white SD last Sat at my mom's place using flour with only 8% protein, typically found at supermarkets in Brazil. Hard to develop gluten but yet it tastes good.
Hello @pbarbosa. In fact I've never tried the regular soft flour to bake bread. But I will after seeing your photo. Very nice loaf! How was the crumb?
"It's good to know that we have bakers in Brazil making great bread."
Indeed, this is the feeling that made me open a forum to talk about bread in portuguese. Trying to gather brasilian bakers together. Check it out :) http://cademinhafarinha.com
happy baking
Hi vk,
the thing is that the bread came out of the oven just before we started barbecuing, so we ended up eating it with sausage while still warm. Crumb was uniform and a bit chewy.
Nice blog! Already bookmarked it.
Once again, your bake looks delicious.
Cheers
Actually the idea is more community than a blog. :) I'm more a learner in bread baking.
Perhaps you could share with fellow brasilians your experience with regular supermarket flours in the forum, and this beautiful loaf. It would be a great addition, as is a very local subject.
Cheers
and congratulations on sourcing the "right" flour after a frustrating period of looking for quality ingredients.
alan
What a beautiful loaf. Perfect crust and great crumb.
I agree, the dough looks amazing!!!!
Well done indeed
Ru
:)))
I did this crazy little crosses when scoring, turned out looking like a seam side up loaf...
Yesterday and today I made a Norwich SD w 90% T65 and 10% Montana Whole Rye flour. My husband is used to my breads and often will say something nice when prodded, but doesn't volunteer.
Tonight he asked, "which bread is this, it's really good!". Now that is high praise from him. I used rye in the starter and also T65 and rye in the levain, in about equal amounts. He loved it. My belief is that the flour is really holding the flavor.... So I'm gonna continue w this T65.
hester
Well, gotta say that I'm impressed by the beauty of these loaves.
I'm brazilian too, so I really know the meaning of searching a decent flour fo baking bread here.
Will give try on this Bagatelle...
Is you are in São Paulo you can buy bulk (25kg) from http://www.francepanificacao.com.br
Outside SP you will need a "pessoa jurídica com inscrição estadual" to buy from them. (to our english speaking friends: a company with some specifics)
It's cheaper and you will have access to more varieties, like the whole whet from them, that I never tried but do seriously want to. There is also one milled in stone...
Welcome to http://cademinhafarinha.com
Yes I'm in São Paulo.
Another store where bagatelle is available is http://www.casadesaron.com.br/loja, but they only have the t45 and t65. Gonna give a try and find out how to get the whole wheat stone milled...
One last thing: you mentioned that have some experience with local organic flours 14% protein. What brands are those? Never tried any Brazilian flour with more than 11-12% protein...
I aways bought T65 in casa de saron. I was talking of ecobio the flour is organic and they say it has 14% of protein. I used a lot, but it can't handle much water and is not easy to develop the gluten. Though it is fresh and tastes very good.
cheers
this was made using ecobio
I was wondering if you’d be willing to share your recipe? I have this flour and am really struggling to make a decent loaf, they all seem to spread and the dough is very fragile - I think my hydration is maybe too high at 75% but I’d be very grateful if you could share some of your wisdom and a recipe! Thanks!