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.