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.
Moagem Ceres Farinha de Trigo Tipo 65 is a recommended hydration range of 60–68%. 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.
The recommended hydration range for Moagem Ceres Farinha de Trigo Tipo 65 is 60–68%. A practical starting point is 64%.
Hydration should match your oven temperature. Lower heat means a longer bake, so the dough needs more water to avoid drying out.
A 24-hour cold fermentation for Moagem Ceres Farinha de Trigo Tipo 65 develops a richer flavor while preserving dough structure and an airy rim. Keep the dough around 4°C (39°F), then warm it for about 2–3 hours before baking.
A 48-hour cold fermentation for Moagem Ceres Farinha de Trigo Tipo 65 develops a richer flavor while preserving dough structure and an airy rim. Keep the dough around 4°C (39°F), then warm it for about 2–3 hours before baking.
At 72 hours, this flour is beyond its recommended 12–48-hour cold window. The gluten network will weaken and the dough can become very prone to tearing.
For hydration, Moagem Ceres Farinha de Trigo Tipo 65 is listed at 60–68%, compared with Concordia (Cerealis) Castanha Napolitana at 58–65%.
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Ash Content | 0.65% |
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