Farinha de Trigo Tipo 65
Espiga
Portuguese T65 (ash ~0.65%), ~9.6% protein, additive-free (Fábricas Lusitana). A mid-protein all-purpose flour for leavened doughs, batters and sauces — fine for everyday bread and home pizza at 60-68% hydration and short-to-medium ferments. As with most T65, the protein is too modest for long high-hydration ferments; blend with a stronger flour if you need more structure.
Optimal hydration: 60% – 68%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 4-12 hoursat 22°C
TestedRoom temp (~22°C): 4-12h bulk, best around 8h. Keep it short — past this window the dough slackens. Hydration 60-68%.
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Pizza Classica
Technical Specifications
Ash Content | 0.65% |
Espiga Farinha de Trigo Tipo 65 is 9.6% protein and a recommended hydration range of 60–68%. Portuguese T65 (ash ~0.65%), ~9.6% protein, additive-free (Fábricas Lusitana). A mid-protein all-purpose flour for leavened doughs, batters and sauces — fine for everyday bread and home pizza at 60-68% hydration and short-to-medium ferments. As with most T65, the protein is too modest for long high-hydration ferments; blend with a stronger flour if you need more structure. It ferments best over 4–12 hours at room temp (22°C). Room temp (~22°C): 4-12h bulk, best around 8h. Keep it short — past this window the dough slackens. Hydration 60-68%.