Moulin Bourgeois T65 Tradition
StrongFrance
Moulins Bourgeois T65 Tradition, Label Rouge style French bread flour for baguettes and pain de tradition. Higher extraction than T55. No mill-published Chopin W. Protein around 12%.
Contains: wheat T65
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 59–67% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–67%.
Moulins Bourgeois T65 Tradition, Label Rouge style French bread flour for baguettes and pain de tradition. Higher extraction than T55. No mill-published Chopin W. Protein around 12%.
french-t65, tradition, champagne, artisan, higher-ash, label-rouge
Bakes with this flour
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Technical Specifications
Absorption | 58% |
Ash Content | 0.65% |
Mix Time | 8-12 min |
T65 Tradition vs Farine de Sarrasin Bio
Strength
Strong—P/L
0.50—Protein
12%9.5%-2.5%Hydration
——Maturation
——T65 Tradition vs Farine de Sarrasin Bio
T65 Tradition | ||
|---|---|---|
Strength | Strong | — |
P/L | 0.50 | — |
Protein | 12% | 9.5%-2.5% |
Hydration | — | — |
Maturation | — | — |