Baking French bread requires not only traditional techniques but also the right type of flour. For many bakers, T65 flour is the secret ingredient that gives authentic French bread its signature crust, texture, and flavor. If you’ve ever wondered how to achieve that perfect golden crust and chewy crumb in a baguette or sourdough loaf, T65 flour is likely the key. In this blog, we’ll dive into the reasons why T65 flour is ideal for making French bread and how it helps bakers create perfect loaves every time.

What is T65 Flour?

T65 flour, commonly referred to as French flour, is classified according to the French grading system. The number “65” refers to the ash content, which is the mineral content left after burning a sample of the flour. T65 flour contains 0.65% ash, which gives it a higher mineral content than many other types of flour, such as all-purpose or T55 flour. This unique feature is essential for making French bread, contributing to its distinctive texture and flavor.

The flour is milled from hard wheat, which provides the necessary strength and gluten content for the dough to develop a chewy, yet soft interior and a crispy crust—perfect characteristics for traditional French bread like baguettes, boules, and sourdough.

Key Characteristics of T65 Flour:

• Protein Content: T65 flour typically contains between 11% to 12% protein, which is slightly higher than all-purpose flour. This level of protein is optimal for creating a dough that is elastic enough for shaping but still light enough to allow for an airy crumb.
• Ash Content: With an ash content of 0.65%, T65 flour provides more minerals and nutrients than other white flours, giving the bread a more complex flavor and making it more nutritious.
• Gluten Development: The higher protein and gluten content make it ideal for bread-making, as it helps the dough rise and develop a chewy texture.
• Color: Unlike all-purpose or T55 flour, T65 flour has a slightly off-white color due to its higher mineral content, which also contributes to a richer taste and a more rustic appearance in the finished loaf.

Why T65 Flour is Perfect for Authentic French Bread

1. Superior Crust

One of the defining characteristics of French bread is its crispy, golden-brown crust. T65 flour provides the right balance of starch and protein that contributes to caramelization during baking, which is essential for achieving this crust. The ash content in T65 flour also helps the dough hold more moisture, which is released as steam in the oven, creating that signature crispy exterior.

For baguettes, boules, or even pain de campagne, the crust should have a deep color with a slight sheen. T65 flour naturally aids in this process, helping you achieve the classic French bread look and taste.

2. Excellent Gluten Development

French bread, especially baguettes, relies on proper gluten development to create an airy crumb with large, irregular holes. The gluten network formed by T65 flour allows the dough to trap gas bubbles during fermentation, which is key to creating the chewy, light interior that French bread is known for.

The protein content of T65 flour is ideal for balancing the elasticity and extensibility of the dough. This means that the dough stretches easily without tearing but retains enough strength to rise properly, resulting in a perfectly risen loaf with a delicate structure.

3. Rich, Complex Flavor

Another reason why T65 flour is favored by artisan bakers is its flavor profile. The slightly higher ash content not only contributes to the texture but also enhances the taste. Unlike more refined flours like all-purpose or T55 flour, T65 flour contains more of the grain’s natural minerals, which results in a more earthy, robust flavor.

These minerals contribute to a subtle, complex flavor that perfectly complements the fermentation process. The slow rise often associated with traditional French bread making allows the natural flavors of the flour to develop even further, creating bread with a rich, nuanced taste that pairs well with savory toppings, spreads, or even on its own.

4. Consistency and Texture

For professional and home bakers alike, consistency is key when it comes to bread making. T65 flour provides the consistency required to make authentic French breads. Its high-protein content creates a resilient dough that holds up well during long fermentations and high-hydration recipes, like sourdough.

The resulting texture is just as important. The flour ensures a crusty exterior with a soft, slightly chewy interior. This consistency makes T65 flour versatile, allowing it to be used not just for baguettes but for many other traditional French breads, from fougasse to pain de campagne.

5. Versatility in Baking

While T65 flour is most commonly associated with French breads, its versatility extends beyond that. Bakers can also use it for a variety of recipes, including rustic loaves, sourdoughs, and even some pastries. Its balanced protein content makes it perfect for high-hydration doughs, and it offers the flexibility to experiment with different types of bread.

Additionally, T65 flour is often used in combination with other flours to create more customized bread textures. For example, blending T65 with whole wheat flour can enhance both flavor and nutrition, making it an excellent choice for bakers looking to create more complex and artisanal breads.

How to Use T65 Flour in Your Baking

Ingredients:

• 500g T65 flour
• 300ml water
• 10g salt
• 5g yeast
• Optional: 10g sugar or honey for sweetness

Instructions:

1. Mix: Combine the T65 flour, yeast, and salt in a bowl.
2. Hydrate: Slowly add water while mixing to create a smooth, elastic dough.
3. Knead: Knead the dough for about 10 minutes until it’s smooth and stretchy.
4. Rise: Let the dough rest for 1-2 hours in a warm place until it doubles in size.
5. Shape: Form the dough into the desired shape—whether it’s a baguette, boule, or another shape.
6. Bake: Preheat your oven to 250°C (482°F) and bake for 20-30 minutes, until golden and crisp.

Conclusion:

If you’re looking to create authentic French bread, T65 flour is the key to achieving the perfect balance of texture, flavor, and crust. Its superior gluten development, rich mineral content, and consistent results make it a must-have for any serious baker. Whether you’re a home cook or a professional, incorporating T65 flour into your bread-making process can elevate your loaves to a whole new level of authenticity.

So, next time you’re aiming to bake the perfect French baguette or rustic loaf, reach for T65 flour and experience the difference it makes in your baking.