Hi people!
Recently I bought a bag of french flour T65 and I baked my first loaf with it today. I made a white flour starter for it, but that´s not my thing, so I used my rye/whole wheat starter instead. Really crunchy crust and chewy crum. So simple, so delicious 
Wishing you much Light and Happy Holidays,
Charles
That looks delicious!
WOW! That looks awesome!
Beautiful loaf, Charles! Happy Holidays to you too!
Thank you guys! 
To share my recipe:
400 gr T65 flour
220 gr water
about 50 gr starter (added 4 hours after having mixed the water and flour)
8 gr salt (dissolved in 15 gr water and added 1 hour after the autolyse)
4½ hours bulk rise (stretching and folding the dough about once an hour)
overnight fermentation in the fridge
shaping and final proving in the banneton for 2½ hours
baked it for 24 minutes covered (at 250C) and 14 minutes uncovered (at 200C)
Where do you get the French flour?
Hi Kevin,
Not sure if this is very helpfull to you, but I get it from a mill here in The Netherlands, where I live. It´s a strong white flour with 13% proteins: Farine Bagatelle T65 Label Rouge.
I hope you can find it where you live or maybe someone here knows how you can get it or a good substitute for it.
Kind regards, Charles
@SingKevin, though I have no idea where to get the French flour. The Organic High Protein white flour on Breadtopia is a strong white flour with a high protein level, probably similar to the French flour @charlesvk can get in the Netherlands. That may be a good option for you if you’re in the United States.
Leah
