T55 Tradition
Moulin Bourgeois
Traditional French T55 flour from Moulin Bourgeois, a historic family mill established in 1895 in Verdelot, Seine-et-Marne, Champagne region. With over 130 years of milling tradition, this flour combines traditional know-how with modern equipment. Made from carefully selected 100% French wheat sourced within a 200km radius (primarily from Brie, Champagne, Gâtinais, and Beauce regions), it delivers excellent results for French breads and pastries. The moderate protein content provides good gluten structure while maintaining a light crumb. Compliant with French bread decree of 1993, ensuring no additives.
Optimal hydration: 55% – 62%
Softer flour — best for short fermentation times. Watch hydration carefully to avoid slack dough.
Optimal fermentation: 4-8 hoursat 25°C
TestedShort ambient fermentation suits baguette-style doughs and same-day pizza service with good handling tolerance.
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Technical Specifications
Absorption | 56% |
Ash Content | 0.55% |
Mix Time | 6-10 min |
Moulin Bourgeois T55 Tradition is W190 strength, 12% protein, a P/L ratio of 0.45, a recommended hydration range of 55–62%, and 56% absorption. Traditional French T55 flour from Moulin Bourgeois, a historic family mill established in 1895 in Verdelot, Seine-et-Marne, Champagne region. With over 130 years of milling tradition, this flour combines traditional know-how with modern equipment. Made from carefully selected 100% French wheat sourced within a 200km radius (primarily from Brie, Champagne, Gâtinais, and Beauce regions), it delivers excellent results for French breads and pastries. The moderate protein content provides good gluten structure while maintaining a light crumb. Compliant with French bread decree of 1993, ensuring no additives. It ferments best over 4–8 hours at room temp (25°C). Short ambient fermentation suits baguette-style doughs and same-day pizza service with good handling tolerance.