Francine T55 Farine de Blé
MediumFrance
Classic French all-purpose flour from Francine, equivalent to Italian Type 0. Gold standard for baguettes, croissants, and French pastries. ~10% protein with 0.55% ash creates light, open texture with crispy crust. Also works for French-style pizza.
How the calculator uses this flour
- Fermentation window. With 10.5% protein, the dough peaks after about 5.5 h at 22°C, inside a 3–9 h window. In the fridge at 4°C, it holds up to 22 h.
- Hydration range. From its specs, Pandough estimates 56–64% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 62–64%.
Classic French all-purpose flour from Francine, equivalent to Italian Type 0. Gold standard for baguettes, croissants, and French pastries. ~10% protein with 0.55% ash creates light, open texture with crispy crust. Also works for French-style pizza.
Bakes with this flour
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Technical Specifications
Absorption | 55% |
Ash Content | 0.55% |
T55 Farine de Blé vs T55 Professional
Strength
MediumMediumProtein
10.5%11%+0.5%Hydration
——Maturation
—3-6h 22°CT55 Farine de Blé vs T55 Professional
T55 Farine de Blé | ||
|---|---|---|
Strength | Medium | Medium |
Protein | 10.5% | 11%+0.5% |
Hydration | — | — |
Maturation | — | 3-6h 22°C |