Strong Bread Flour vs T55 & T65 Flour for Baguettes

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 artisanal bake.

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.

For those who can't find french flours, strong bread flour will still work, but the flavour profile will just be different. I've done a simple comparison of strong bread flour, T55 and T65 flour below, to help you decide which one to use when you make baguettes next time, or if its worth getting your hands on some T65 flour.

🥖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: