Transitioning to baguettes
I’ve been making sourdough loaves for a few years now, roughly once a week; same recipe 99% of the time. I’d really like to start making baguettes, but the one or two times I’ve tried were not very successful – mainly (I think) down to the the strong flour. I’ve accepted that I’ll need to order some flour, as no supermarkets around here sell more than the usual strong/plain/etc.
Looking online, there’s a mill a couple of hours away that sells a better selection. They sell T65 for a reasonable rate:
My research suggests T65 as a good place to start for baguettes – would anyone disagree?