T65 Blé Tradition
Moulin de la Borie
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.
Optimal hydration: 58% – 65%
Medium strength flour. Best for same-day bakes or shorter cold ferments (12-24h). Keep hydration moderate.
Optimal fermentation: 6-12 hoursat 24°C
TestedWarm maturation for stoneground T65 flour. Suitable for same-day production of rustic breads with open crumb structure.
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Technical Specifications
Absorption | 58% |
Ash Content | 0.7% |
Mix Time | 8-12 min |
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 6–12 hours at room temp (24°C). Warm maturation for stoneground T65 flour. Suitable for same-day production of rustic breads with open crumb structure.
t65, stoneground, lozere, artisan, traditional, meule, causse-mejean, mejeanette