Farinha de Trigo Tipo 65
Nacional
Portuguese T65 (ash ~0.65%), ~9.6% protein — a refined, mid-protein all-purpose flour for bread and home baking, sold without leavening. Comparable to a light French T65: fine for everyday loaves and home pizza at 60-68% hydration and short-to-medium ferments, but the modest protein limits long cold proofs and very high hydration. Widely stocked in Portugal.
Optimal hydration: 60% – 68%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 4-12 hoursat 22°C
TestedRoom temp (~22°C): 4-12h bulk, best around 8h. Keep it short — past this window the dough slackens. Hydration 60-68%.
Community Ratings
No community bakes yet
Bake with this flour and share your results!
Comments
0No comments yet. Be the first to share your bake.
Got an amazing bake?
Share your recipe on a pizza/baking community and get 3 months of PRO free.
Best For
Pizza Classica
Technical Specifications
Ash Content | 0.65% |
Nacional Farinha de Trigo Tipo 65 is 9.6% protein and a recommended hydration range of 60–68%. Portuguese T65 (ash ~0.65%), ~9.6% protein — a refined, mid-protein all-purpose flour for bread and home baking, sold without leavening. Comparable to a light French T65: fine for everyday loaves and home pizza at 60-68% hydration and short-to-medium ferments, but the modest protein limits long cold proofs and very high hydration. Widely stocked in Portugal. It ferments best over 4–12 hours at room temp (22°C). Room temp (~22°C): 4-12h bulk, best around 8h. Keep it short — past this window the dough slackens. Hydration 60-68%.