Ingredients are 50% of your baguettes, the other 50% are savoir-faire.
Meet our miller, Olivier Deseine, he started organic flour back in the 70 using a mill from the XIVth century.
The flour is an incredibly complex ingredient.
The miller's job is not only to create the flour from the wheat grains, but also to ensure that the flour is consistent over time so that bakers do not have to adjust their recipes. Therefore most flours are a mix of flours of different regions in France that are assembled together.
Olivier's flour is used by all the best bakeries of Paris. He is one of the two remaining millers in the Yvelines, the region next to Paris. His flour sells at €6 per kg in retail stores, and it's worth it!
Fresh or dry ? The yeast is a living organism, saccharomyces cerevisiae. Fresh and dry yeast are both effective!
On average, you need to use 2.5 of fresh yeast for 1 dry yeast (so 2g per baguette or a teaspoon of dry yeast instead of 5 grams of fresh yeast). The two things you need to be careful are:
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