But some ingenious type used it for calculating protein in flours. Anyway it is a tool used to calculate different feed protein amounts for livestock. Have you ever heard of the Pearson's Square? Being that you have helped with the calving season, perhaps so. All of the others were pre-designated for other gullets. However all that remained for us was that one lonely baguette. The little guys plumped up delightfully large considering their diminutive profile when they hit the baking deck. I'm not so sure that I discern a different flavor, although the crust had a distinct crunch to it, perhaps from the darker bake. Which I found surprisingly different from the all Bread Flour version. Than what I pretty much do for everything, just how the dough handled. I corrected my one lament from the prior run in that I did bake these a shade darker. And strangely, although both runs are 65% overall hydration, this batch seemed wetter, by a fair margin. And that continued on through the Letter Folds and into final shaping as well. One significant difference I noticed during French Folds was that this dough was more extensible and less "rubbery". I also backed down 1 Letter Fold, from 3 to 2 in an effort to provide a little less "strength" to the dough. I still used the 125% hydration bread flour levain which accounts for 15% of the overall flour component. My change here, aside from adding other shapes, was to replace all of the non-levain Bread Flour with AP flour so that the dough would more closely resemble T55 French flour based dough.
It seems that "all" of Mr Hamelman's breads use "bread flour" rather than AP flour, so when his formula states "bread flour" I take that literally. The formula calls for a virtually all bread flour (90%) formula to which I applied 3 Letter Folds during the bulk rise. But a recent thread started by ifaey about problems with higher protein baguettes had me rethinking my own run. Last week I posted my first run of the Hamelman Vermont SD as baguettes.