Hi everyone,
Nice to finally join the forum and looking forward to exchange baking ideas.
I've been consulting this super useful website for the past years, and have been
experimenting with sourdough for around a year - I had a lot of time to bake during
the Paris lockdown,so I'm now confident enough to begin sharing my funky bread
ideas, and continue improving my SD game, and learn more about the wealth of flours
available in france, and applying them to higher hydration home baked creations.
France is a bread country, and the kinds of flours that are available make it a home bakers paradise, of sorts. Interestingly, baking traditions in France are very distinct, making for amazing bread available at
many street corners. By extension, this means that their aren't as many home baking enthusiasts.
Looking forward to exchange more with you!
Here's a picture of today's bake - 77% hydration dough with 60% T-65 ("bise/" aka high grade baguette flour) 30% T80 full wheat flour and 10% black buckwheat from Brittany.
Those loaves look incredible!!! I've always wanted to bake with french flour...one day...
Also I approve of the loafing cats. ?
Thank you! fat cat loafing around are my spirit animals.
Today's loaves turned out really nice with just the right type of crumb, weather is starting to warm up in paris which made my starter really happy these days.
I'm very fortunate to live here- I would like to post a little more about some small producer's french flours on here and I'll be sure to log in some posts about experiments and results from rare einkorn, spelt, and wheat varieties that i'll be on the hunt for.
A bientôt!
Wow, that looks like a lovely soft crumb! Well done. One day I'll get to try those softer French flours..
This looks great--I can imagine why home baking is not as popular in France with all the boulangeries and patisseries, but it looks like you will have a lot of fun flours to experiment with.