I’ve been baking sourdough for years, also professionally. At home I’m not obsessive over timing and consequently my bread is never perfect (that’s fine with me). I also usually have a tight crumb but I like that. But today I finally opened a bag of French flour – T65 meunière which I think means there are minuscule amounts of toasted bran added back in. This stuff is magic, I just wanted to share the outcome. I’ve never posted here before, just admired, but if you have any tips based on what you see please do share!
Recipe is Tartine – 780g water, 200g starter, 850g t65 meunière flour, 150g ww. Overnight proof, 50min at 250°C.
by maiadebij
5 Comments
Looks fantastic
That’s beautiful. Where do you find such flour? Sounds like you’re somewhere that uses the metric system and I’m in the US so I don’t have much hope that it will be accessible to me but I’m curious!
Gorgeous! Thank you for sharing!
Here is that [link so that you](https://tartinebakery.com/stories/country-bread) have everything needed to meet rule 5.
Cheers
Nice! Every bread baker grows into either a flour nerd or an inclusions nerd. I’m a flour nerd.