Foricher Les MoulinsT65 (Baguette)
The standard French bread flour - what baguettes are made from. T65 (0.65% ash) provides more flavor and character than lower extraction flours. CRC and Red Label certified, 100% French wheat. Perfect gluten balance for extensible dough without excessive elasticity. If you want authentic French baguettes, this is the flour.
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Technical Specifications
Absorption | 58% |
Ash Content | 0.65% |
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Foricher Les Moulins T65 (Baguette) is W200 strength, 11.5% protein, a P/L ratio of 0.55, a recommended hydration range of 65–75%, and 58% absorption. The standard French bread flour - what baguettes are made from. T65 (0.65% ash) provides more flavor and character than lower extraction flours. CRC and Red Label certified, 100% French wheat. Perfect gluten balance for extensible dough without excessive elasticity. If you want authentic French baguettes, this is the flour. It ferments best over 4–6 hours at room temp (22°C). Community: 4-6h warm for T65 baguette.