French flour query
A kind friend brought me back some flour from France, as follows:
- type 110 rye flour
- type 150 wholemeal wheat flour
They had apparently enquired and were told that these were commonly used in making baguettes. It's difficult to get actual advice online on how to best use and combine all the various "types".
I normally make fairly decent baguettes using English strong white flour (which I now notice has no mention of "type" on the packet) at 65% moisture. I experimented with a 50/50 mix of the French flours and 66% moisture, which produced a very thick dough which was really difficult to work with - I had to push it around on the surface rather than my usual slap 'n' fold method. It's currently "rising" but I'm not holding out great hopes for producing anything other than maybe a few solid rolls.
I don't have a huge amount of the flour to experiment with, so I thought I'd ask: what combination of these doughs, and what moisture %, would you go for to produce a half-decent baguette?