The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Type 65 Flour disaster

aires6's picture
aires6

Type 65 Flour disaster

Had some friends send me some Type 65 French flour. Suffice to say, that EVERY recipe I've tried has resulted in complete disaster. The recipes are for making baguettes at approx. 65 - 68 hydration. The resulting dough is a goopy sticky mess which can't be handled without a great deal of extra flour.

I have even attempted to use the Bertinet method, but the results are NEVER what's expected, the dough doesn't come together and remains a sticky mess. 

All ingredients are meticulously weighed.

Where am I going wrong? When I use American flour, the resulting dough is supple and tacky, nowhere near the gooey sticky mess I get with the T65 flour. 

 

julie99nl's picture
julie99nl

Are you doing a long autolyse? How long is your bulk proof before shaping? Shaping baguette with T65 after getting too proofy can be a challenge.

French t65 is what I use a lot for bread and the only time I have a sticky mess is if I would allow for a very long 4-5 hr or more autolyse or a very long proof. Most of my breads are around 69% hydration.

This is my bread from yesterday morning with 100% T65. 5:15 hours bulk before shaping:

aires6's picture
aires6

Hi Julie,

Autolyse between 0 and 30 minutes.

30-minutes rise, fold

30-minute rise, fold

2hr rise fold

2hr rise cut, shape

Even after the initial 30m, when I attempt to fold the dough, it sticks to everything. I'm not talking post-it-note tacky (like it should be), I'm talking about a dough which hasn't been mixed well with too much water.

Even used my tried and tested Peter Reinheart poolish Baguette recipe and the dough is so sticky, the only solution is the addition of a great deal of flour, approx 70 - 100gr before the dough becomes "manageable"/tacky. 

 My typical Baguette result

 

aires6's picture
aires6