Grand Moulins de Paris Campaillette des champs - farine de blé t65 pour pain courant français

Name: Grand Moulins de Paris Campaillette des champs - farine de blé t65 pour pain courant français
Brand: Grand Moulins de Paris

Medium

T65 wheat flour preparation for bread. Ingredients: wheat flour, dried and deactivated rye sourdough, wheat gluten, flour treatment agent (ascorbic acid, E300), enzymes (alpha-amylase, xylanase).

Contains: wheat, rye, wheat gluten, dried sourdough, ascorbic acid, enzymes

Hydration62.0%

62%

Ball count

Ball weight29 cm

Ingredients

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How the calculator uses this flour

Fermentation window. With 10.3% protein, the dough peaks after about 5 h at 22°C, inside a 2.5–8.5 h window. In the fridge at 4°C, it holds up to 19 h.
Hydration range. From its specs, Pandough estimates 56–63% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 61–63%.

T65 wheat flour preparation for bread. Ingredients: wheat flour, dried and deactivated rye sourdough, wheat gluten, flour treatment agent (ascorbic acid, E300), enzymes (alpha-amylase, xylanase).