Pandough
T65 Tradition

Francine T65 Tradition

MediumFlag of FRFrance

Traditional French bread flour with higher ash content for rustic flavor. Best for baguette tradition and pain de campagne. More bran and germ retained creates deeper flavor and chewier texture. General consensus among bakers: T65 is best for baguettes.

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 6 h at 22°C, inside a 4–8 h window. In the fridge at 4°C, it holds up to 18 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%.

Traditional French bread flour with higher ash content for rustic flavor. Best for baguette tradition and pain de campagne. More bran and germ retained creates deeper flavor and chewier texture. General consensus among bakers: T65 is best for baguettes.

Francine T65 Tradition fermentation range

The catalog window for Francine T65 Tradition is 4–8 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.

bread, baguette, french, t65, tradition, rustic

Bakes with this flour

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Technical Specifications

Absorption
58%
Ash Content
0.65%

T65 Tradition vs T65 Blé Tradition

T65 Blé Tradition
T65 Blé Tradition
Strength
MediumMedium
P/L
—0.50
Protein
11%11.5%+0.5%
Hydration
——
Maturation
4-8h 22°C2.7-8.7h 22°C0h