Pandough
T65 (Baguette)

Foricher Les Moulins T65 (Baguette)

MediumFlag of FRFrance

French wheat flour, type T65, with 11% protein. A plain flour for baguettes and other bread.

Hydration62.0%
62%
Ball count
Ball weight29 cm

Ingredients

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How the calculator uses this flour

  • Fermentation window. From this flour's recorded window, the dough peaks after about 5 h at 22°C, inside a 4–6 h window. In the fridge at 4°C, it holds up to 8 h.
  • Hydration range. From its specs, Pandough estimates 59–67% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–67%.

French wheat flour, type T65, with 11% protein. A plain flour for baguettes and other bread.

Foricher Les Moulins T65 (Baguette) fermentation range

The catalog window for Foricher Les Moulins T65 (Baguette) is 4–6 hours at 22°C (72°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.

Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.

baguette, french-bread, t65, french, certified, artisan

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Technical Specifications

Absorption
58%
Ash Content
0.65%

T65 (Baguette) vs Farine de Sarrasin Bio

Farine de Sarrasin Bio
Farine de Sarrasin Bio
Strength
Medium—
P/L
0.55—
Protein
11%9.5%-1.5%
Hydration
——
Maturation
4-6h 22°C—