In this final episode we talk about the various type of French flour you can use to make bread at home. I am making 2 baguettes using 2 different type of French white flour and see what the difference is.
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A word about yeast measurement and water grammage:
Each type of flour has various water absorption levels. Usually the more wholemeal the flour is the more water it absorbs. when making a bread the hydration level of your dough (how much water you use to make the bread) can be between 60 and 75 percent depending on the type of flour used. This is for you to experience as there is no magical formula. it really comes down to the quality and type of flour.
From what I have tested using professional French flour, and hydration level of 70 % for the dough was a bit high so I would advise using a 65% water ratio if using these types of flour.
Concerning the yeast:
2 to 3 gram of instant yeast per 250 grams of flour is enough. a T55 only requires 2 grams and heavier flour needs a bit more.
if using fresh yeast multiply the amount of dry yeast by 3. so 2 grams of instant yeast equal 6 grams of fresh yeast
About the liquid sourdough starter (levain):
if you venture in the that territory of mixing yeast and liquid sourdough starter to make a baguette at home. use only 1 grams of instant yeast and 15 to 20 % of the flour weight of liquid sourdough starter. you may want to reduce the water hydration level when doing that so perhaps 60% is a good idea. I have not tested this yet so it is up to you to try it out.
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Great books for home cook (from Leiths school foof and wine):
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For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
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Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
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Escoffier culinary guide (in english):
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