Moagem Ceres Farinha de Trigo Tipo 65

Portugal

Portuguese T65 (ash ~0.65%) from a long-established Porto miller, offered in several variants (plain T65, T65 Corrigida with improver for baguette/carcaça, Regueifa, Bolacha) and mostly sold in 5kg/industrial format. Protein and W are not published; treat as a standard mid-strength bread T65 at 60-68% hydration. The 'Corrigida' version is the one tuned for crusty baguette-style breads.

Hydration62.0%

62%

Ball count

Ball weight29 cm

Ingredients

0/4

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How the calculator uses this flour

Fermentation window. The calculator expects the dough to peak after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds up to 36 h.
Hydration range. From its specs, Pandough estimates 55–62% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 60–62%.

Moagem Ceres Farinha de Trigo Tipo 65 fermentation range

The catalog window for Moagem Ceres Farinha de Trigo Tipo 65 is 0–36 hours at 4°C (39°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.