T110 flour

Farine semi-complète T110

What it is

Bran does not weaken dough chemically — its particles have hard edges that physically sever gluten strands as the mixer turns, which is why semi-wholemeal is handled slowly and briefly. At 1.0 to 1.2% ash, T110 sits between country bread and true wholemeal, dense without being leaden.

In the kitchen

Autolyse an hour before the salt and yeast go in, then fold rather than knead. Work near 75% hydration and cut the bulk short: over-proofed T110 collapses instead of spreading.

Goes with

Rye flour Flaxseed Sunflower seed Honey Butter Walnut Baker’s yeast

Same species

Bulgur Couscous Einkorn Emmer wheat Wholemeal flour T45 flour

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