Moulin Bourgeois T55 Tradition
StrongFrance
Moulins Bourgeois T55 Tradition from Verdelot (Seine-et-Marne), 100% French wheat within roughly 200 km of the mill. Standard French baker's T55 for bread and pastry; type is ash class, not strength. No mill-published W on the Tradition page. Moderate protein around 12%.
Contains: wheat T55
How the calculator uses this flour
- Fermentation window. With 12% protein, the dough peaks after about 7 h at 22°C, inside a 3.5–11 h window. In the fridge at 4°C, it holds up to 33 h.
- Hydration range. From its specs, Pandough estimates 57–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.
Moulins Bourgeois T55 Tradition from Verdelot (Seine-et-Marne), 100% French wheat within roughly 200 km of the mill. Standard French baker's T55 for bread and pastry; type is ash class, not strength. No mill-published W on the Tradition page. Moderate protein around 12%.
Bakes with this flour
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Technical Specifications
Absorption | 56% |
Ash Content | 0.55% |
Mix Time | 6-10 min |
T55 Tradition vs Farine de Sarrasin Bio
Strength
Strong—P/L
0.45—Protein
12%9.5%-2.5%Hydration
——Maturation
——T55 Tradition vs Farine de Sarrasin Bio
T55 Tradition | ||
|---|---|---|
Strength | Strong | — |
P/L | 0.45 | — |
Protein | 12% | 9.5%-2.5% |
Hydration | — | — |
Maturation | — | — |