Making baguettes with french T65 flour
Hi everyone - hope everyone is doing well in these covid times. I am still baking but not as much as I used to. Recently I was able to purchase some french T65 flour and thought I would give it a go. I don’t often make baguettes either and my efforts to date are average to say the least 🤣. Any way I am excited to try this flour out and after a quick look at past posts I have a c ouple of questions.
what proportion of T65 flour should I use?
what hydration do you suggest - the flour I use here in NZ is fine at about 73-75% but I eyeball the dough and adjust according to the flour mix I am using.
I will do a yeasted version for this even though I rarely make yeasted breads.