Moulin de Versailles T55 Farine de Boulanger, French baker's flour. Type marks ash class only. No verified mill Chopin W in catalog sources. Use as a standard T55 for everyday French bread doughs.
Moulin de Versailles T55 Farine de Boulanger, French baker's flour. Type marks ash class only. No verified mill Chopin W in catalog sources. Use as a standard T55 for everyday French bread doughs.
The catalog window for Moulin de Versailles T55 Farine de Boulanger is 4–8 hours at 24°C (75°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.
Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.
Absorption | 56% |
Ash Content | 0.55% |
Mix Time | 6-10 min |
T55 Farine de Boulanger | ||
|---|---|---|
Strength | Medium | — |
P/L | 0.45 | — |
Protein | 11% | 9.5%-1.5% |
Hydration | — | — |
Maturation | 4-8h 24°C | — |
