I made French bread for the second time ever on Monday and it came out even better than before. I even got a little creative and braided three thin ropes of dough to make the baguette in the midddle. I guess these are really more like pistolettes. I really enjoyed making them. I also had two medium size baguettes from this batch that I didn´t take pictures of, but they were just as delicious. I have been looking for a flour with higher gluten content and doing research on the internet about breads and flours. In Spain, manufacturers are not required to post glutent content, but they do post protein content on packages. For making a good dough, you need higher gluten content or protein percent- between 11% and 14%, although I made these baguettes out of 10% and they came out fine. This time, to boost up the gluten, I added a cup of semolina or durum wheat which has a protein content of about 14%. I think this helped. The texture was much nicer, chewier on the inside and really crusty on the outside. Next time, I am going to make a ¨sponge¨ to add to my dough. It´s like a science experiment, I guess, because you change one thing and see what happens. I think this is the best way to learn and get the best results.
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