For some time I have tried to replicate the texture and taste of French bread that I've had when holidaying several times in Normandy. I have been able to make some satisfying mini-baguettes (170g - size and length dictated by my domestic oven) and this has been through the use of preferments and high hydration recipes. However this has been using my usual strong white flour rather than the lower protein French flours that are available.
On my first attempt using T65 French flour it appeared to take longer for the dough to come together when mixing/kneading but ultimately produced some mini-baguettes with a crispier crust and a soft and open crumb. I shall definitely be turning to French flour in the future when trying to capture those holiday memories!
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