Bravo !
I have had good success with Carrefore’s Bio bread flour and I mix this with some wholemeal bio stuff grown in Lozère. Tastes yummy and works a treat.
Knowing very little of bread making, I see a few have mentioned the difference using flour from the Uk. In France there are 6 different main types / grades ranging from T45 to T150
As for yeast I’d ask the local baker what they use when buying a couple of pain aux chocolat and some cakes, probably give you some if you ask (top tip paying in cash at the local bakery may help)
Les différents types de farines françaises
T45: Farine très blanche et fine, idéale pour la pâtisserie, les gâteaux, les brioches et les viennoiseries.
T55: Farine blanche polyvalente, dite « tout usage », parfaite pour le pain courant, les pâtes à tarte et les crêpes.
T65: Farine blanche un peu plus riche en nutriments, recommandée pour la fabrication de la baguette de tradition française et le pain de campagne.
T80: Farine bise (semi-complète), contenant davantage de son et de fibres, utilisée pour les pains spéciaux.
T110: Farine complète, riche en fibres et en minéraux, idéale pour le pain complet.
T150: Farine intégrale, la plus brute de toutes, obtenue avec la totalité du grain pour des pains très rustiques
5 Likes
A high concentration of salt will certainly harm the yeast but a couple of percent should be fine. The YouTube bakers I learned from were all putting salt into the water immediately after the yeast, and it doesn’t seem to be a problem.
I agree largely about Allinsons, although it has been working for me in the UK, but with a short life after opening (stored in the fridge). For this latest loaf I bought chabrior levure boulangére. The instructions recommend mixing the yeast with the flour first (before petrissage - kneading).
That’s really helpful.
Looking at the flour composition in the supermarket, T45 and T55 are all low protein flours typically between 8 and 10% protein, which won’t make a dough that can support a bread structure. I’ve been buying T65 flours with 12% protein which theoretically should be stronger, but don’t really form gluten well compared to Canadian or Italian flours. I haven’t seen the higher graded flour in local supermarkets.
Biocoop do a reasonable range of flours that we use for breadmaking.
1 Like
You’ll find whole-grain flours in the organic section 
1 Like
The local intermarche seemed to have quite a range of flours, including some locally produced materials, but I’ll go hunt down the organic section.
ISTR you make only white-ish bread nothing too wholemeal.
A locally produced T55 would probably be OK pref mixed with a bit of wholegrain or similar, ideally locally-ish milled. I use T65 100% for croissants. T80 or T110 are as high as you should go and I’d still mix with more than 50% lower numbers. (not T45 it’s too soft).
If you find fineground spelt (épéautre) (not the wholemeal version) it would be good to do 20-40% in your mix? Francine (red on packet) does it their flouŕs are pretty reliable
I’m more towards wholemeal and am now sourcing bread flours from Germany, which is fabulous for that, but my lighter flours to mix in I’ve recently switched to getting from Italy (rimacinata / double milled semolina etc). Our local mill got bought out and quality dropped so I’ve been forced to look elsewhere.
You could try a couple of the bread mixes you’ll find with the flour in the supermarket - Carrefour’s granary wasn’t bad. If those work then you’ll know it’s not a problem with altitude/temp/humidity/draughts.
Also my feeling is flours here are generally weaker, you could go easy on the water? I made a brick this week because I tossed in the same amount of water as I would use for a loaf in the UK with Bacheldre flour… big mistake I should have done 50ml less.
2 Likes
Next time try putting it in the (switched off) oven to proof with a pan of boiling water.
The pan provides a gentle heat and the oven prevents any draughts.
1 Like