At a Glance
French T150 is the French wholemeal flour designation — the darkest commonly sold mill-grade flour in France. It contains most of the bran and germ, giving strong flavor and high water absorption. Ideal when you want a deeply flavored wholemeal sourdough.
💡 French type numbers (T) reflect ash content; T150 is high-ash, high-extraction wholemeal. Compared to lighter white flours it delivers more fiber, oils and enzymatic activity, which affect dough handling and fermentation [1][2].
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Essential for accurate baker's percentages with wholemeal flours
Banneton Proofing Basket
Supports wet, sticky wholemeal doughs during final proof
Dough Scraper/Bench Knife
Helps handling sticky high-hydration doughs
Dutch Oven or Cast Iron Pot
Provides steam retention for better oven spring with wholemeal loaves
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Properties
| Type number | T150 |
| Extraction rate | ≈100% (wholemeal) |
| Color | Dark brown |
| Flavor | Nutty, toasty, slightly bitter |
| Protein content | 10-13% (varies by wheat) |
| Water absorption | Very high (75-90%) |
⚠️ Wholemeal flours like T150 contain bran and germ that cut gluten strands and contribute lipids and enzymes; expect faster fermentation and increased water-holding capacity. Use sourdough and adjusted hydration to control crumb and enzyme activity [1][2].
Best Uses
✓ Ideal for:
- • Rustic wholemeal sourdough loaves
- • Dense sandwich loaves with strong flavor
- • Mixed wholemeal-wheat breads
- • Breads where longevity and flavor are desired
✗ Not ideal for:
- • Light, airy pan breads → Use white flour (e.g., T65)
- • Very soft enriched breads → Use lower-extraction wheat or add vital gluten
Mixing recommendations:
Behavior in Dough
Consistency
Heavier and stickier than white dough at the same hydration; grainy mouthfeel from bran
Development
Gluten development is limited by bran cutting; rely on time-based folding rather than intensive kneading
Fermentation
Ferments faster due to more amylases and nutrients for yeast/ LAB; watch proof times
Sourdough required!
High enzyme activity in wholemeal can degrade starches; a mature sourdough provides acidity to slow amylases and stabilize crumb structure during bake [1][2].
Minimum: Use a mature starter and consider 15–30% prefermented flour (levain) to balance enzymes and flavor
Hydration
Recommended: Start at 78–85% hydration for 100% T150; reduce by 5–10% when blending with white flours.
Autolyse (30–60 minutes) helps bran hydrate and reduces dough tearing; use a [dough scraper](https://amzn.to/3LR1f5E) for handling sticky doughs.
Alternatives & Substitutes
Direct alternatives:
Similar extraction but variable ash/protein; may require slightly less water
Mid-extraction — lighter flavor and color, easier to handle
Coarser bran, stronger flavor; benefits from longer autolyse
International equivalents:
| Country | Flour | Brands |
|---|---|---|
| USA | Whole Wheat Flour (100%) - often labeled whole wheat | King Arthur, Bob's Red Mill |
| UK | Wholemeal Flour | Doves Farm, Shipton Mill |
| Germany | Vollkornmehl |
Where to Buy
🛒 Supermarket
- Specialty aisles in larger supermarkets
- Health-food store chains
🌿 Organic
- Local organic grocers and co-ops
💡 Freshly milled wholemeal from a local mill preserves volatile oils and flavor — order small amounts. For proofing sticky wholemeal doughs use a [banneton proofing basket](https://amzn.to/4sNHBYO) lined with rice flour.
Storage
Shelf life
3-6 months at room temperature (sealed); 6-12 months refrigerated or frozen
Storage location
Cool, dry, airtight — refrigeration or freezing extends life due to bran oils
⚠️ Wholemeal flours oxidize faster because of the germ and bran; keep sealed and use quickly for best flavor [1].
Recipes with this flour
Recipes on this site using French T150 or equivalent wholemeal: