November 28, 2021 - 8:57am
Bennie’s Rye and t65
The rye had amazing spring. I subbed my very active raisin yeast water but otherwise followed the gluten development and bake times exactly. Dough was fantastic to work with. Will post crumb when cool. Just took it from the oven .
Nothing new to add about my t65 bake except it gets better and better. I made 2 baguettes without a retard and 2 boules with retard. The baguettes were shorter and stubby but oh my the crumb. Perfect holes . They got eaten right away but pictures next time . Boules just came out of oven . Unlike my usual self I have actually been doing the same formula every bake. Haha. Crumb pics when they are cut.
t65 boules
rye bread 
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Love the gorgeous red colour. Is there diastatic malt?
No I never ever use diastatic malt. I tried when I first read about it here but no matter how little I use it makes the dough a sticky mess. I find that all the flours I use that are purchased ground have enough malt in them and my added grains that I grind and add in don't need any further malt. If you haven't tried a yeast water made with raisins do give it a try. I have amazing results. Of course we don't care for sour bread so that is an issue for some. Thanks for looking. The crust is so crackly thin and amazing flavor on both breads . c
Both breads look awesome Caroline, well baked. You are still enjoying that T65 which is great. You’ll need to share your baguettes next time and post them as well.
Benny
My baggies are not great on the outside...but I have to say the flavor , crust and the beautiful crumb make up for it !! I promise to post the crumb. :) The rye is exceptional !! So little rye but so much flavor. I won't tire of the t 65 anytime soon. I have one more 5# bag and the order is supposed to be shipped mid Dec. Daughter in law is still undecided what with the new variant :( Thank you Bennie !!
Nothing to be shy about Caroline, I’ve posted some pretty bad bakes along the way LOL. I’d love to see the crumb you got, I think that this T65 is probably the best for baguettes especially in terms of flavour and crumb. I totally understand regarding the Omicron variant, it is yet another worry, hopefully the vaccines are still highly effective against it.
Benny
Don’t laugh!
Looks way better than mine. Mine are ugly but taste pretty good. :)
Mine taste great look lame! We can all use practice!
I think the crumb looks wonderful, lots of finger sized and irregular alveoli, very nice. I actually like the tree bark style crust. I know a baker on IG who allows his baguettes to open up organically without any scores and his beautiful baguettes look much like yours do Caroline.
Benny
Tree bark ,I like that. I usually let loaves do their thing but scored these and it was too tentative. Picture is also weirdly represented here. Dough was very soft. Somebody on TFL froze ? Their loaves after rising / before scoring. I will purposely leave a lightly sealed seam next batch . I’m all about natural if at all possible.
more ina couple weeks. Grand babies 4 and 2 coming to stay for a week!!
Tree bark ,I like that. I usually let loaves do their thing but scored these and it was too tentative. Picture is also weirdly represented here. Dough was very soft. Somebody on TFL froze ? Their loaves after rising / before scoring. I will purposely leave a lightly sealed seam next batch . I’m all about natural if at all possible.
more in a couple weeks. Grand babies 4 and 2 coming to stay for a week!! They love to cook!
Awww they’re so cute!
Vivienne and Lennox. Not sure why posted 2x. They are in Alpharetta GA so we can’t be as close as we would like.
My local store has t65 (or rather 650) flour in stock and it has become my favorite flour for lean white dough.
Where are you ? The t65 boules and baguettes are made with a very modest amount of equal parts EVOO/honey/buttermilk or yogurt so not completely lean. In a batch with 1400g of flour there’s just 60g of the above. Makes a really big difference in the tenderness of the crumb and freshness for days after as well as the acidity the dairy adds seems to help with the rise as does of course the YW .
Thank you for looking! c