Strong Bread Flour vs T55 & T65 Flour for Baguettes (2024)

Today we’re comparing strong bread flour (UK) and French T65 flour 🥖🇫🇷 I typically use T65 flour for my baguettes, but will also use a blend of T55, T65 and wholemeal flour for a specific flavour profile. A blend of flour will typically create a more artisanalbake.

Traditional French baguettes are typically made with a type of flour called "type 55" or "farine de tradition française". This is a wheat flour that has a moderate protein content of around 11-12% and a fine texture.

In the United States, type 55 flour is not readily available, so bakers often use a combination of all-purpose flour and bread flour to mimic the texture and protein content of type 55 flour. A common ratio is 2:1 all-purpose to bread flour.

Another option is to use a high-protein bread flour, which can give the baguettes a slightly chewier texture.

It's also important to note that using flour with a high gluten content is essential to create the characteristic chewy texture of a good baguette.

In addition to the type of flour, it's also important to consider the quality of the flour. Using high-quality flour, preferably unbleached and unbromated, can improve the flavor and texture of the baguettes.

Some bakers also like to add a small amount of rye flour to the dough, as it can help develop flavor and improve the texture of the crumb.

Overall, the ideal flour for baguettes should have a moderate protein content, a fine texture, and should be of high quality. While traditional French type 55 flour is the ideal choice, a combination of all-purpose and bread flour can also work well in its place.

🥖Strong bread flour (UK)

• Protein content: 12-13.9%

• Lower mineral content compared to French flours

• Takes less time to proof, but also gives less flavor

• Less water absorption capabilities (generally the more refined/ more protein, the lower the water absorption)

• Fluffy texture

• Higher gluten content means more airy openings (stronger gluten network to trap gas produced by the yeast)

• Bread will become crumbly and dry after 2-3 days as the flour does not hold moisture well

🥖T65 flour (French system)

• Typically used for baguettes and is ideal for dark loves. It is equivalent to Italian type 1 flour

• Protein content: 12-13.5%

• Mineral content: 0.65% (hence the name T65!)

• The mineral content gives more flavor and a unique flavor profile! - usually flavors similar to an artisan bake compared to a normal everyday bake

• A slightly lower protein content will take slightly longer to rise compared to flour with a lower mineral content.

• Can be more dense in texture with shorter proofing time. I usually use a sourdough starter (levain or poolish) to get a better rise

• Less refined flour so will hold onto moisture well- even after a few days

T55 Flour

• Very similar to T65 flour, but has a 0.55% mineral content
• Takes slightly less time to proof the dough
• Slightly fluffier and lighter in texture compared to T65

So overall, I would prefer T65/T55 flour, if available, if not a blend of whole-wheat flour and strong bread flour with levain will be my go-to! These are some of the flour I use for my baguettes:

T55 Carr's French Baguette Flour

Protein content 9.5% - milled in the UK

Has a complex flavour profile when baked, more rustic and would result in more artisan-like bakes.

T55 French Flour

Protein content 11% - milled in France

Great flavour profile, results are very much just like french bread!

Moulin Saint Martin French T55 Belle Blanc - Speciality - Artisanal

Protein content 10%, great for making all types of french rustic bread and dark loaves.

Very Strong Bread Flour

Protein content 15% - milled in the UK

Great for increasing hydration in your dough for a more open crumb structure. Flavour profile is less complex compared to French system flours.

I hope this will help you decide which type of flour to use for your next loaf!

If you haven't already, check out our french baguette recipes below!

Happy baking!

Vaniece xx

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