Desirable wheaty taste of Le Pain Quotidien baguettes - how to get?
Hi! So here in London Le Pain Quotidien makes some of the best baguettes you can get. It's not clear whether they use Alain Coumont's levain, pure yeast or a hybrid.
I love them, but I've noticed the flavour is not really sour, or only very slightly so. The distinctive taste is a 'creaminess' or a 'wheat-y', rounded caramel flavour.
My last attempts at baguettes have either been too heavy on the sourdough or just bland. I use genuine French T55 flour from UK miller Shipton Mill, but its become clear to me that despite Shipton's reputation this flour is actually roller milled. I guess it'a unavoidable with a flour as white as T55.
(I really enjoy some aspects of the T55 flour and it's been a lifesaver for using French recipes for croissants and brioche-style doughs. It tolerates much less water than English flours.)
Now I'm thinking - to get the creamy, rounded taste I want, maybe I need to get a stonemilled T65 from France (the whitest a stone milled flour gets).
An I thinking along the right lines??
Any responses welcome!!