T65 (Baguette)
Foricher Les Moulins
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.
Optimal hydration: 65% – 75%
Medium strength flour. Best for same-day bakes or shorter cold ferments (12-24h). Keep hydration moderate.
Optimal fermentation: 4-6 hoursat 22°C
TestedCommunity: 4-6h warm for T65 baguette.
Community Ratings
No community bakes yet
Bake with this flour and share your results!
Comments
0No comments yet. Be the first to share your bake.
Pandough is still early
There's one person and a lot of passion behind Pandough. I do my best to keep the data accurate, but at this scale small hiccups can happen. If you spot anything — let me know. Any form of support is hugely appreciated. Thank you for being here.
Best For
Technical Specifications
Absorption | 58% |
Ash Content | 0.65% |
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.