29/11/2025
Fresh out the oven, yesterday I mixed up a batch of baguette dough using Matthews Belle Blanc type 55 flour.
What do I think?, even after mixing and then giving it a coil fold I could tell this flour was special! Soft smooth! Saying I’m impressed would be giving it an injustice!
This was at 65% hydration with an overnight bulk , I tried higher a few weeks ago and it was very hard to work with so I think it’s happy sitting around there!, coming out of the oven they were as light as a feather
And a really light but decent crust, I probably rushed the shaping but I am very happy with the results!
