Most french flours have malt added during the production, so you can get fine results without adding more malt to the dough at mixing time.
By Han Ker
French baguettes are always my husbands favorite as he prefers salty bread rather than sweet. And hence this is my determination to keep myself updated and improve in the making bread area. Today, my baking chemistry is towards the chewy traditional bread, indeed the baguette taste are so much different from Europe or Australia. The main factor in fact is due to the flour quality that hardly can be found in Malaysia.
Han Ker began baking since 8 years old with her mum, more after she started her blog - Hankerie (http://www.hankerie.com) 2 years ago. She nonetheless possesses a passion for baking and creating in the kitchen, and applies her own creativity for crafting out her own recipes. Her specialty are pastries and sweet treats, as well as bread – as evidenced by the goodies that come from her kitchen. Determined to make the products of her creative imagination a reality, Han Ker is a firm believer that nothing is impossible if you try enough times. Apart from that, Blog-hopping has inspired her, and she shares openly without a care for the jealous hoarding of information. She is unendingly curious and is always seeking out new recipes to try, a method she insists works great in keeping the brain juices flowing while at home. She is truly a home baker of substance, a blogger, and cook with plenty to offer.