Grand Moulins de Paris T55 Professionnelle, standard French all-purpose baker's flour. Type is ash class, not strength; GMP does not publish a Chopin W on the consumer-facing T55 line. Use for baguettes, viennoiserie blends and everyday doughs at moderate hydration.
Grand Moulins de Paris T55 Professionnelle, standard French all-purpose baker's flour. Type is ash class, not strength; GMP does not publish a Chopin W on the consumer-facing T55 line. Use for baguettes, viennoiserie blends and everyday doughs at moderate hydration.
The catalog window for Grand Moulins de Paris T55 Professionnelle is 4–8 hours at 25°C (77°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.
Absorption | 56% |
Ash Content | 0.55% |
Mix Time | 6-10 min |
T55 Professionnelle | ||
|---|---|---|
Strength | Medium | — |
P/L | 0.45 | — |
Protein | 11.5% | 9.5%-2.0% |
Hydration | — | — |
Maturation | 4-8h 25°C | — |
