T65 Tradition
Moulin Bourgeois
Traditional T65 flour from the Champagne region. Higher ash content (0.65%) delivers more flavor and character. Popular with artisan bakers for authentic French baguettes. No additives, Label Rouge certified.
Optimal hydration: 58% – 65%
Medium strength flour. Best for same-day bakes or shorter cold ferments (12-24h). Keep hydration moderate.
Optimal fermentation: 3-9 hoursat 22°C
TestedRoom temperature bulk fermentation
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Best For
Pizza Classica
Technical Specifications
Absorption | 58% |
Ash Content | 0.65% |
Mix Time | 8-12 min |
Moulin Bourgeois T65 Tradition is W200 strength, 12% protein, a P/L ratio of 0.50, a recommended hydration range of 58–65%, and 58% absorption. Traditional T65 flour from the Champagne region. Higher ash content (0.65%) delivers more flavor and character. Popular with artisan bakers for authentic French baguettes. No additives, Label Rouge certified. It ferments best over 2.7–8.7 hours at room temp (22°C). Room temperature bulk fermentation
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