T80 flour

Farine bise T80

What it is

French flour type numbers measure ash, not fineness: a sample is burned at 900 °C and the mineral residue the bran leaves behind is weighed, and T80 means 0.75 to 0.90 grams per hundred. It is the mill's compromise — dark enough to make pain de campagne taste of something, clean enough that the gluten still builds.

In the kitchen

Add about 5% more water than a T65 recipe asks and autolyse 30 minutes — bran drinks slowly, and a dough that felt right at mixing will be stiff an hour later. It also ferments faster: take twenty minutes off the bulk.

Goes with

Baker’s yeast Salt Walnut Butter Rye flour Honey Chestnut honey

Same species

Bulgur Couscous Einkorn Emmer wheat Wholemeal flour T45 flour

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