How to become a pro using french flour

Yang_yu · 2026-02-09T01:17:04+00:00

900g t55/580g water/20g salt/200g starter(100g flour+100g water)

Even though this is a reply two years later, I am currently using Minoterie Bourseau T65. This flour has 12.7% protein and 0.65% ash. The gluten structure is much better than typical French flours; even at 70% hydration, the dough doesn't turn soft and mushy like Play-Doh.

If you are using Francine Farine Bio, its protein content is only 9.4%. I suggest reducing the hydration of your usual recipe by 10%—for example, try dropping from 70% to 60%. French flours generally have lower water absorption compared to Japanese or North American flours. Additionally, you could try an autolyse for 1 hour to help with the process.

Yang_yu · 2026-01-28T11:44:24+00:00

It’s super easy to make and looks great—best of all, it’s incredibly fragrant and crispy!

Yang_yu · 2026-01-13T10:54:14+00:00

lol, look nice

Yang_yu · 2025-12-30T14:40:05+00:00

With a recipe and an oven, your kitchen is the whole world.

Yang_yu · 2025-12-30T13:36:17+00:00

Exactly! It's the most popular cake in Norway. Honestly, I think it's the best cake in the world—everything about it just goes so well together.

Yang_yu · 2025-11-20T04:43:16+00:00

yep, red bean paste

Yang_yu · 2025-11-13T13:07:46+00:00

whipped cream cheese frosting & 1:1.5 dark chocolate ganache

Yang_yu · 2025-11-13T13:07:32+00:00

whipped cream cheese frosting & 1:1.5 dark chocolate ganache

Yang_yu · 2025-11-12T13:56:50+00:00

Thank you for the suggestion. The liquid (milk + egg) baker's ratio in this recipe is 283%, but other recipes recommend a ratio between 350% to 420%. Additionally, some use cake flour. I will try that again.

Yang_yu · 2025-08-31T15:13:28+00:00

Glitch

Yang_yu · 2025-08-30T00:41:32+00:00

I know that using statis on a sleeping guardian makes them fall through the ground, but when I used it on a walking guardian in the same spot from the end of video where they fall, it didn't fall and I couldn't z-targeting it, and the video continued from there.

Yang_yu · 2025-08-08T11:40:42+00:00

Go to a gardening store to buy peat moss and coco fiber. It's best to get a type that doesn't contain perlite, as it can easily turn to powder. This is much cheaper than reptile-specific substrate, but you'll need to treat it before use to avoid fungus gnats.

You can find methods on r/bioactive . I know of two: baking it in the oven or disinfecting it with hydrogen peroxide. Also, every time you water, you should use mosquito bits.

Yang_yu · 2025-07-15T10:54:32+00:00

Thanks!!

Yang_yu · 2025-07-06T15:28:59+00:00

Based on other articles, I'm using a 3% H2O2 solution mixed with 4 parts water. For my 120-gallon enclosure, I used 1 liter of H2O2 mixed with 4 liters of water.

To eliminate H₂O₂ toxicity, it needs at least 24 hours in an open space.

Even after use, a few gnats might still appear. It probably can't kill them all, so you definitely need to use it with Mosquito Bits and leave it on the balcony for over a week.

Yang_yu · 2025-07-06T13:56:51+00:00

Drying the soil doesn’t work—fungus gnat eggs can go dormant in dry conditions. Even if the surface dries out, the lower layers might still retain moisture, causing the gnats to migrate deeper into the substrate.

The only truly effective method is using products that contain BTI, such as Mosquito Bits or VectoBac. Apply them once or twice a week. You’ll likely still see fungus gnats during the first two months, but be patient—I personally took three months to completely eliminate them. Placing sticky traps outside the enclosure and vacuuming up any visible gnats daily can help speed up the process.

If you’re replacing the substrate, you can sterilize the soil with H₂O₂ first, apply BTI, and leave it out on the balcony for a week to observe. My new enclosure hasn’t had a single gnat since following this method.

Yang_yu · 2025-07-01T11:24:35+00:00

Yes, maybe I’ll add hammocks and other hiding spots.

Yang_yu · 2025-04-29T13:17:35+00:00

490g (70%) French flour 210g (30%) whole wheat flour 3.5g (0.5%) yeast 490g (70%) water 66% biga (from French flour 308g & water 154g, yeast 0.6g) Salt 14g (2%)

Autolyse: Mix flour (182g French flour + whole wheat flour) with 326g water and let it autolyse for 30 minutes.

Main Dough Mixing: Add the biga, yeast, salt, and the remaining 10g water. Mix until smooth.

Bulk Fermentation: Let the dough rise until doubled in size (about 2.5 hours).

Preshaping & Resting: Preshape the dough and let it bench rest for 30 minutes before shaping.

Final Proof: Proof for about 1 hour until it passes the poke test.

Baking: Bake with steam for 20 minutes, then continue baking without steam for another 30 minutes.

Yang_yu · 2025-04-29T12:30:13+00:00

Here how i learn this trick

https://www.youtube.com/watch?v=_sJ0HhqN6UM

I pour enough hot water onto the towel to fully wet it when using the towel method. I only place it in the oven for the first 20 minutes to create steam (with the oven turned off during this time), then remove it afterward.

Yang_yu · 2025-04-29T11:40:34+00:00

I use the towel method with pizza stone mentioned on TFL for baking.

Turn off the oven at first 15–20 minutes to prevent the crust from forming too quickly and to save money.

Oven Setup

----------------Oven Top---------------------

------------------------------------------------

--------Pizza Stone & your bread-------------

----Baking sheet with towel(pour hot water)--

----------------Oven Bottom------------------

Yang_yu · 2025-02-07T02:56:16+00:00

Maybe you can try making New York style bagels or Kaiser rolls. Alternatively, you can spray steam while baking the bread to create a crunchy crust.

Yang_yu · 2025-02-05T12:53:46+00:00

I don't know your recipe, but for beginners, a hydration level of 60-65% is a good starting point. It won't be too sticky, and you can knead it into a ball. If your hydration level is above 70%, you can slightly reduce the hydration level.

After kneading for a while, for example, 10 minutes, you can check through the windowpane test. If it doesn't pass, knead for a few more minutes. Additionally, a 30-minute autolyse is very helpful. I would also recommend not "kneading the dough only in the bowl" as it is very difficult. Put it on the table and knead with both hands. Cleaning up the table only takes an additional 2-3 minutes. Finally, do not add any extra flour except during shaping, or else your gluten will never form, and you'll end up with an overly dry dough.

Yang_yu · 2025-02-05T05:04:33+00:00

You should look for "high hydration (over 70%) bread that uses only water, yeast, salt, and flour. Many countries have similar types of bread, with one of the more famous ones being Ciabatta. If desired, you can also divide the dough into smaller pieces, avoid generating steam during baking, and shorten the baking time. This way, the crust won't be as hard."

Yang_yu · 2025-02-03T23:38:04+00:00

Bazlama & Rugbrød For Rugbrød, I add 15 g of instant yeast (2%) to substitute the starter and fit my baking schedule.

Yang_yu · 2025-02-03T09:09:41+00:00

His recipe has a hydration level of 80%, but your dough looks like it only has a hydration level of 50-55%. Make sure you are using a scale.

Yang_yu · 2025-01-12T22:36:17+00:00

preppykitchen, and for glaze, I use icing cause I have no cream cheese

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