T65 Tradition
Francine
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.
Optimal hydration: 65% – 72%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 4-8 hoursat 22°C
TestedHigher ash content means more flavor development over time. Best for rustic breads and traditional baguettes. Benefits from overnight cold retard - deeper, more complex taste.
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Best For
Pizza Classica
Technical Specifications
Absorption | 58% |
Ash Content | 0.65% |
Francine T65 Tradition is a type 650 flour, 11% protein, a recommended hydration range of 65–72%, and 58% absorption. 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. It ferments best over 4–8 hours at room temp (22°C). Higher ash content means more flavor development over time. Best for rustic breads and traditional baguettes. Benefits from overnight cold retard - deeper, more complex taste.