French baking

After trying a recipe for baguettes from the book "Confessions of a French baker" I thought I could bake myself through the whole book bread by bread and write how it goes. Next would be "boules" and "bâtards".

The recipe mentions the usage of flour type 812 - to use half of the amount this flour and half type 550. However, it refers also to the base recipe for the bread dough, which just uses type 550 alone. So far I was not able to locate a shop selling type 812 flour. Before I find it somewhere I might just try it with using one type of flour instead. Since it takes some time to make bread, I can continue only once in a while.