September 4, 2024 - 2:44pm
Any tips for working with T65 flour?
The ear and pattern split when I used T65 flour for the first time. With my normal flour that doesn't happen. The T65 has 10% protein, I reduced the hydration to 62% as I usually use 70% with my normal flour. Any tips for working with T65 flour? Thank you.
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it looks like the final fermentation needed to go a bit longer before the loaf was baked. Whether or not that has anything to do with the T65 flour, I can't say.
Paul
Thank you, yes I thought the same. I fermented it the same as my normal flour but it seems the t65 needs a bit longer.
From L’Epicerie on line. It’s shipped from France to their NY warehouse then to customers. It’s amazing flour. I like it because no matter how little I touch it the gluten development is so quick it’s truly amazing. I also do a much higher hydration than you appear to do because I find it’s never unmanageable no matter how wet I get it. I don’t score but allow the natural breaks so there again I’m no help. Your bread without scoring or a simple single slash and allowing a natural break would be astounding! It’s gorgeous. How is the crumb? Flavor? Where do you get the flour? Thanks c
I love, love, love this flour, but the cost with shipping is so high now. What are you paying?
Baguettes aren’t the same without it.
Danny
Looking at their site, It's $14.50 for a 4 kg sack, plus whatever the shipping will be. I don't remember what it was for the T65 and T80 sacks I got.
TomP
if you sign in to your account on L'Epicerie you can see the invoices for all your past orders. That's where I just got my info. All their flour appears to be the same price since 2022 and only shipping has increased but not by much. Hope this helps.
c
Thanks for the tip. I paid about US$40 for the T65 and T80 combined, each 4kg bags. And I paid $25.56 in shipping to Virginia. Pretty expensive, all right, but I just wanted to try out the "real thing".
It's why I bought the biggest bags as it is a lot less when figuring per # ...also here to VA. I can understand not wanting to get too much flour but I rebag and store in the freezer that I have in the basement. I never noted any change in the condition of the flour . I passed the Winchester exit on Monday as we returned from Nova Scotia ! c
I don't have the freezer space so I don't even like to get 10 pound bags if I don't have to. I have such a backlog of flours sitting here to be tried and used already, including that T80.
I bought the t65 the first two times I ordered from L'Epicerie then I watched a French video on YOUTUBE that someone posted here in TFL ( I can't find it now) but he made three different formulas for baguettes using the three t flours. His comments were that the t80 was the most flavorful. I ordered it the last time and it was fantastic. I liked it for the flavor better than the t65 . I found no difference in handling as it is also silky like the t65.
As to price . It was 20kg 72.65 flour + 42.98 shipping = 115.67 = $ 2.63 #
it is now20kg 72.65 flour + 48.93 shipping = 121.58 = $2.76 #
Not a terrible price I don't think when so many places are at or even over $3 a # . I love the flour but got out of the baggies thing ...never really became wonderful at them ,truth be told. I love grinding my own flour and use Breadtopia for some but mostly due to Ian's positive reviews initially I use Barton Springs.
That said my dear husband is insistent that we get back to making baguettes !! So I will in all likely hood order a bag from L'Epicerie this Fall when the weather is cooler and I can be persuaded to get back into them.
It's good to hear from you !! c
Thanks, C. I may give the T80 a try. Hard to believe it could taste better. WOW
I’ve only used T65 for baguettes. Any experience with this flour on other breads?
I used it all the time for other breads whenever it called for a white flour.I always post what I am using so if you look back at bakes in 2022 you will see I used it alot. It just handles for beautifully. It's easy to get spoiled. Then LOL ...I said What am I thinking ???? It's way more than Arrowhead Mills and I love that flour SO MUCH as well even for an unbleached domestic flour. So I quit using the t80 except for something fancy . I will get more and get serious soon. :) c
Hi
For those interested, I think this is the video (English subtitles):
https://www.youtube.com/watch?v=O5B_nYulA7E
(this from an earlier discussion we had here: https://www.thefreshloaf.com/node/69959/making-baguettes-french-t65-flour )
-JonJ
That's an excellent video! Thank you for sharing. Do you know if he means to add dry yeast or liquid starter or is he using both? If he uses both, when does he add the dry yeast? I didn't see him add it
I haven’t watched the whole video. My husband did though and I’ll try to get time today. He uses only 30cc of the Apple YW and he uses the fresh yeast but gives the conversion for dry yeast. I’ll get back to you . I want to go back and find the older video from 2022 that sold me on the t80. c
I got it for $4 AUD per kg as I'm in Australia. It was on special. I had to buy 20kgs to get that price haha.
The crumb and flavour were good. I got it online from Brisbane as I'm in Australia. Is your T65 10% protein? Mine didn't seem like it would handle even 70% hydration.
and their flour info says 10% protein with the ash count slightly higher for the t80 than the t65. That’s the amount of bran left in the flour so I would think it would make it more thirsty. But I don’t know. I usually make my breads pretty high hydration as I like the feel and I do minimal hands on but longer wait times to increase the gluten w/ o so much handling. It’s a very personal decision as to how much hydration feels right. Your crumb is beautiful!!
Thank you! I will try a higher hydration next time, thanks for the help.
https://www.thefreshloaf.com/node/71216/t80-baguettes
https://www.thefreshloaf.com/search/node/trailrunner%20baguettes
He uses Apple Yeast Water !!! and yeast for his baguettes. I baker after my heart from sure as I toss in at least 100 grams in everything I bake. https://www.youtube.com/watch?v=XTY9IUJhaHA
Ooh yes! Have to give that a watch tonight.
Thanks C!
Ahh, I watched the other video where he was with students. This video of yours is much clearer, I can see when he adds the yeast, thank you!