T65 Blé Tradition

Moulin de la Borie T65 Blé Tradition is a type 650 flour, W200 strength, 11.5% protein, a P/L ratio of 0.50, a recommended hydration range of 58–65%, and 58% absorption. Stoneground T65 flour from the Causse Méjean in Lozère. This artisan flour is milled on flint millstones in a single pass, preserving exceptional nutritional, digestive, and taste qualities. Made from local wheat grown within 25km by a network of more than 20 farms. The traditional stone milling process at low speed preserves the germ and bran components, delivering a flour with higher ash content and more character than industrial roller-milled flours. Ideal for traditional French breads, baguettes, and artisan loaves. It ferments best over 2.7–8.7 hours at room temp (22°C). Warm maturation for stoneground T65 flour. Suitable for same-day production of rustic breads with open crumb structure.

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