At a Glance
French T55 (farine T55) is a white, medium-strong wheat flour commonly used in France for baguettes, bâtards, and everyday breads. It balances extensibility and strength, giving a light crumb with a slightly wheaty flavor.
💡 French 'T' numbers indicate residual mineral content; T55 sits in the lower-mid range of French white flours and corresponds roughly to a moderately refined bread flour with moderate protein and good handling properties for hand-mixed and machine doughs [1].
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Essential for accurate baker's percentages and reproducible results
Large Mixing Bowl
Roomy bowl for autolyse and bulk fermentation
Dutch Oven or Cast Iron Pot
Creates steam and oven spring for crust development
Dough Scraper/Bench Knife
Helps with handling sticky high-hydration doughs
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Properties
| Typical ash (T number) | T55 (moderate) |
| Protein | 9-11% (varies by mill/batch) |
| Color | Pale cream |
| Flavor | Mild wheaty, slightly sweet |
| Water absorption | Moderate (60-66%) |
| Best handling | Extensible with moderate strength — good for shaping and scoring |
⚠️ T55’s lower ash and moderate protein mean it ferments cleanly and responds well to both commercial yeast and sourdough. For sourdough, its lower pentosan content than rye results in more predictable gluten development, but hydration should still be adjusted based on flour batch and freshness [1][2].
Best Uses
✓ Ideal for:
- • Classic baguettes and bâtards
- • Country loaves with an open but tender crumb
- • Everyday sourdough loaves where a milder wheat flavor is desired
- • Enriched breads when blended with stronger flours
✗ Not ideal for:
- • Very open, airy artisan loaves when used alone → Blend with higher-protein flour (e.g., bread flour) or increase autolyse and maturation times
- • Heavier whole-grain breads → Use wholemeal or higher-ash flours
Mixing recommendations:
Behavior in Dough
Consistency
Typically smooth and extensible; not as elastic as high-gluten bread flours but easier to shape.
Development
Shows a clean gluten window when adequately developed; strong mixing can make it tighter and harder to shape.
Fermentation
Ferments predictably; watch for faster fermentation with very fresh flour or warm temperatures.
Sourdough required!
T55 works well with sourdough. The enzymes and organic acids generated during sourdough fermentation improve flavor, strengthen gluten organization indirectly, and help shelf life and crust color [1].
Minimum: No strict minimum — typical builds use a 20–30% preferment or a 15–25% active levain for flavor complexity.
Hydration
Recommended: Start 62-66% for shaping-friendly doughs; up to 68-72% for more open crumb if you are comfortable with higher hydration handling.
Always adjust hydration to the specific bag/batch: weigh flour on a [digital kitchen scale](https://amzn.to/4pUMVHi) and test dough feel in initial mixes [1][2].
Alternatives & Substitutes
Direct alternatives:
Slightly higher protein — better for more open crumb and stronger oven spring
Lower protein and absorption; use slightly less water and longer mixing to develop gluten
Higher ash, more flavor — good for heartier loaves; increase hydration and fermentation time
International equivalents:
| Country | Flour | Brands |
|---|---|---|
| USA | All-purpose or lighter bread flour (look for 10-11% protein) | King Arthur, Bob's Red Mill |
| UK | Strong plain flour or 'white bread flour' similar in protein | Doves Farm, Marriages |
| France | Farine T55 (same designation) |
Where to Buy
🛒 Supermarket
- Specialty grocery aisles in larger supermarkets
- French/European import stores
🌿 Organic
- Local organic grocers and co-ops
- Markets that carry French brands
🌾 Mills Online
💡 If you can, buy small bags or mill-fresh batches and store airtight; fresher flour yields better flavor and fermentation consistency [1][2].
Storage
Shelf life
6-12 months sealed; 3-6 months once opened depending on storage conditions.
Storage location
Cool, dry, dark. For long-term storage, refrigerate or freeze in an airtight container.
⚠️ Always label with purchase date; stale or oxidized flour reduces fermentation vigor and flavor [1]. Use a [glass jar for starter](https://amzn.to/4pWAN8D) or airtight container to keep flour dry.
Recipes with this flour
Recipes on this site that work well with T55 or recommend it for texture and flavor: