Pandough
T65 Blé Tradition

Moulin de la Borie T65 Blé Tradition

MediumFlag of FRFrance

Moulin de la Borie T65 Blé Tradition, French stone-influenced traditional bread flour with a bit more bran character than a pure white T55. Protein around 11.5%. No mill-published Chopin W found. Aimed at baguettes and levain breads.

Hydration62.0%
62%
Ball count
Ball weight29 cm

Ingredients

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How the calculator uses this flour

  • Fermentation window. From this flour's recorded window, the dough peaks after about 5.5 h at 22°C, inside a 2.5–8.5 h window. In the fridge at 4°C, it holds 24–48 h.
  • Hydration range. From its specs, Pandough estimates 59–67% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–67%.

Moulin de la Borie T65 Blé Tradition, French stone-influenced traditional bread flour with a bit more bran character than a pure white T55. Protein around 11.5%. No mill-published Chopin W found. Aimed at baguettes and levain breads.

Moulin de la Borie T65 Blé Tradition fermentation range

The catalog window for Moulin de la Borie T65 Blé Tradition is 24–48 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.

t65, stoneground, lozere, artisan, traditional, meule, causse-mejean, mejeanette

Bakes with this flour

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Technical Specifications

Absorption
58%
Ash Content
0.7%
Mix Time
8-12 min

T65 Blé Tradition vs T65 Tradition

T65 Tradition
T65 Tradition
Strength
MediumMedium
P/L
0.50—
Protein
11.5%11%-0.5%
Hydration
——
Maturation
2.7-8.7h 22°C4-8h 22°C+0h