At a Glance
French T65 (Type 65) is a semi-whole wheat flour widely used in France for country loaves and bâtards. It balances extensibility and strength, producing open crumb with a slightly nutty flavor.
💡 Type numbers in France indicate mineral content (ash) remaining after burning 100g of flour; T65 is higher in ash than T55 and retains more of the outer grain layers, which gives more flavor and water absorption [1].
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Essential for accurate measurements
Dough Scraper/Bench Knife (OXO)
Help with shaping, dividing, and dough handling
Banneton Proofing Basket (DOYOLLA)
Supports shaped loaves for proof and improves surface tension
Dutch Oven or Cast Iron Pot (CRUSTLOVE)
Provides steam and stable oven spring for crust development
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Properties
| Type number | T65 |
| Protein (typical) | 10.5–12.5% |
| Ash (approx.) | 0.65% (65 mg/100g) |
| Color | Creamy, light tan |
| Flavor | Wheaty, slightly nutty |
| Water absorption | Moderate-high (60–67%) |
⚠️ T65 sits between modern strong bread flours and finer pastry flours: it contributes flavor and fermentation resilience while still forming a workable gluten network for open crumb and oven spring [1][2].
Best Uses
✓ Ideal for:
- • French-style bâtards and boules
- • Country loaves (pain de campagne)
- • Sourdough blends where flavor and structure are both desired
- • Long fermentation doughs (autolyse benefits)
✗ Not ideal for:
- • Very soft sandwich bread → Use higher-gluten bread flour or T55 with added vital wheat gluten
- • Delicate pastries → Use pastry/plain flours with lower protein
Mixing recommendations:
Behavior in Dough
Consistency
Less sticky than high-extraction flours but more so than T55; reacts well to hydration around 62–67% depending on mix
Development
Will form a cohesive gluten network; windowpane achievable with moderate kneading or stretch-and-folds
Fermentation
Ferments steadily; benefits from longer autolyse to develop extensibility and flavor [1]
Sourdough required!
Not strictly required, but T65's retained bran and enzymatic content shine with sourdough fermentation because of improved flavor complexity and better enzyme regulation via acidity [1][2].
Minimum: If using commercial yeast, shorten bulk fermentation and reduce hydration slightly to maintain structure.
Hydration
Recommended: Start 62% for beginners, 65–67% for experienced bakers; adjust based on protein content and climate
Autolyse for 20–40 minutes softens bran particles and improves water uptake; rest will show firmer dough initially then relaxation.
Alternatives & Substitutes
Direct alternatives:
Cleaner, lower ash, produces lighter crumb and milder flavor; needs slightly less water
Stronger gluten, better for very tall loaves; less flavor than T65
Higher extraction than T65, more flavor and water absorption
International equivalents:
| Country | Flour | Brands |
|---|---|---|
| USA | Medium bread flour (King Arthur, Bob's Red Mill) | |
| UK | Strong white bread flour |
Where to Buy
🛒 Supermarket
- Specialty European food stores
- Some large grocery chains with international aisles
🌿 Organic
- Local organic mills and co-ops
🌾 Mills Online
💡 Buy smaller batches and test hydration; freshly milled or specialty T65 equivalents give better aroma and fermentation response [1].
Storage
Shelf life
6–9 months sealed at room temperature; up to 12 months refrigerated
Storage location
Cool, dry, dark; seal airtight in a container such as a [clear straight-sided container](https://amzn.to/3LROhV5) or glass jar
⚠️ Cool storage slows rancidity and insect activity. For long-term storage, freeze in portions and thaw at room temperature before use.
Recipes with this flour
Recipes on this site that highlight T65 characteristics and recommended tool use: