Francine Farine de gruau T55
Strong
Francine gruau wheat flour, T55, with 12.1% protein. Made for yeast-raised baking, including bread, brioche and enriched doughs. Its higher protein content distinguishes it from Francine’s ordinary T45 all-purpose flour.
How the calculator uses this flour
- Fermentation window. With 12.1% protein, the dough peaks after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds up to 38 h.
- Hydration range. From its specs, Pandough estimates 58–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.
Francine gruau wheat flour, T55, with 12.1% protein. Made for yeast-raised baking, including bread, brioche and enriched doughs. Its higher protein content distinguishes it from Francine’s ordinary T45 all-purpose flour.
Bakes with this flour
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Farine de gruau T55 vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
StrongStrongProtein
12.1%12%-0.1%Hydration
——Maturation
——Farine de gruau T55 vs 3 Malts & Sunflower Organic Brown Flour (705)
Farine de gruau T55 | ||
|---|---|---|
Strength | Strong | Strong |
Protein | 12.1% | 12%-0.1% |
Hydration | — | — |
Maturation | — | — |