Can you tell us your hydration for your Moulin d’Auguste flour baguettes? I made dough last night and tried to bake this morning but the dough was so sticky I couldn’t pre-shape! It was my first experience with this flour. I’ll make another poolish this morning and mix dough tonight. Would love to understand what hydration has worked for you in the past!
Here are the results this morning with my first batch of Moulin d’Auguste baguettes. This is the best crumb I’ve ever produced. And my window after mixing wasn’t bad. They had a delightfully crunchy crust as well.
The forming however was lacking. The dough was too elastic, so I think I’ll keep everything the same but let the bulk fermentation run longer with the next batch.
A very good bake! What hydration did you use? About the elasticity, you might try waiting longer after making the preforms, like 20 minutes rather than 10. That usually allows the dough to relax enough.
I have ordered exclusively from them for several years. Excellent quality. You can see my recent bakes using it. It is a flour that definitely needs less water than US flours.
I just ordered the same flour! Baking first baguettes with it tomorrow!
You can look back in my blog and see baguettes that I made with it and the T85. I like both very much.
Please do post your experience and if you will your method/ formula. TFL’s love baggie threads 😂😳🙏 Caroline
Can you tell us your hydration for your Moulin d’Auguste flour baguettes? I made dough last night and tried to bake this morning but the dough was so sticky I couldn’t pre-shape! It was my first experience with this flour. I’ll make another poolish this morning and mix dough tonight. Would love to understand what hydration has worked for you in the past!
Chilled dough is MUCH easier. Everyone recommends it.
400g T 65
7g kosher salt
1/4 tsp Active Dry Yeast ( large pinch can leave out)
40 g active levain
260 g water
Mix , retard overnight, shape cold , rise 1° , bake.
preheat 475° reduce to 450°. 13-20 min
poolish 1/4 tsp ADY
170 g cold water
170 g T 65
Mix leave overnight
Final Dough
184 g cold water 45°
1.5g ADY
All Poolish
355g T65
12g Kosher salt
Mixer med speed 3 min
Rise 1°
Folds and then rest 1°
Folds and rest 45 min
3 loaves 1 ° rise
480 with steam 15 min then 10-15 without steam.
Here are the results this morning with my first batch of Moulin d’Auguste baguettes. This is the best crumb I’ve ever produced. And my window after mixing wasn’t bad. They had a delightfully crunchy crust as well.
The forming however was lacking. The dough was too elastic, so I think I’ll keep everything the same but let the bulk fermentation run longer with the next batch.
Any thoughts are welcomed!
A very good bake! What hydration did you use? About the elasticity, you might try waiting longer after making the preforms, like 20 minutes rather than 10. That usually allows the dough to relax enough.
TomP
Thanks Tom. I mixed to a 65% hydration.
And coincidentally I did rest the preforms for 20 min!
Final proof for 45 min.
I’m going to experiment I think with another hour of bulk after my last fold.
Just so many variables! But that’s one thing I like about baking - part science, part art!
"fermenting longer" - be careful - and drop the water down a bit. Enjoy!
What great baguettes. Beautiful inside and out. So what did you do as far as formula? If you don’t mind sharing. 🙏
Hello Trailrunner!
Of course I’ll share! So many people have been wonderful participants on my path!
500g flour
325g water
9g salt
2.0g ADY
KA standup mixer.
4min at spd 1 (94r/m) to incorporate.
6min at spd 3 (177r/m) to knead.
Fold at 30 min. Another at 60 min. Additional 30 min of bulk (1.5 hr total).
Overnight in refer.
20 min proof after preform.
45 min final proof (30 min at rm temp, 15 min in refer).
475F for 20 min
Straight forward no gimmicks perfect in every way. I’ve had a bunch of stuff come up but plan is baguettes this weekend.
So happy you found the flour and process to your liking. You definitely have a talent. c
Happy baguette’ing!
Hello trail runner! I’m having trouble ordering more Moulin d’Auguste T65 flour. Can you tell me where you get yours?
https://www.lepicerie.com/
I have ordered exclusively from them for several years. Excellent quality. You can see my recent bakes using it. It is a flour that definitely needs less water than US flours.