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In 2013, I began making no-knead bread regularly.

One year later, I was using a ‘mother’ from previous loaves. French yeast and T65 flour were my new standard ingredients.

Since then, I have also made rye bread and ordered T55 flour.


Until recently, T65 was the only French flour I could buy in kilo bags.

It makes a fine pain de campagne, as I discussed in my 2014 post.

However, it does not make a baguette.

Rye bread

I bought a kilo of rye bread flour from the miller who sold me the T65. Thinking that the loaf would be too heavy — as it indeed was — with rye flour on its own, I also purchased a 500g of dough improver from him.

My rye bread proportions are as follows: 200g rye flour and 50g of dough improver for a lighter, softer loaf in the middle. The crust will still be crispy and pleasing.


I do not bake bread as regularly since I started the ketogenic eating plan — low carb, high fat — over a year ago.

That said, when T55 — panifiable (bread-making) — flour appeared in kilo bags at Shipton Mill in Gloucestershire, I had to give it a try.

T55 is the flour to use for a baguette texture.

The warmer the weather, the better the hole variations. A kitchen temperature of 72°F is optimum. Anything below that, down to 65°F, will need additional rising time. When it is cooler, I let the dough develop for a few hours longer.

I’ll keep experimenting and, if all goes to plan, update you in a year’s time.

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