T55 Farine de Boulanger
Moulin de Versailles
Historic family-operated mill in Versailles since 1905, using wheat from local French farms. Professional quality T55 flour ideal for baguettes and artisan breads.
Optimal hydration: 55% – 62%
Softer flour — best for short fermentation times. Watch hydration carefully to avoid slack dough.
Optimal fermentation: 4-8 hoursat 24°C
TestedTypical T55 warm fermentation window. Suitable for faster production schedules.
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Technical Specifications
Absorption | 56% |
Ash Content | 0.55% |
Mix Time | 6-10 min |
Moulin de Versailles T55 Farine de Boulanger is W190 strength, 11% protein, a P/L ratio of 0.45, a recommended hydration range of 55–62%, and 56% absorption. Historic family-operated mill in Versailles since 1905, using wheat from local French farms. Professional quality T55 flour ideal for baguettes and artisan breads. It ferments best over 4–8 hours at room temp (24°C). Typical T55 warm fermentation window. Suitable for faster production schedules.