What is T65 Flour: The Secret to Perfect French Bread in Canada

Key Takeaways

• T65 flour is a French bread flour with 0.62-0.75% ash content, perfect for artisan baguettes and rustic breads

• Contains 11-12% protein content, providing ideal gluten development for excellent bread structure

• Available in Canada through specialty suppliers like Zucchero Canada and local mills

• Best for: French baguettes, sourdough, ciabatta, and artisan bread with crispy crust and open crumb

• Key difference: Higher mineral content than regular bread flour creates more complex flavour profiles

If you've ever wondered why French bakeries produce such incredible baguettes with that perfect combination of crispy crust and airy interior, the secret often lies in their choice of flour. T65 flour, also known as Type 65 flour, represents the gold standard for French bread baking and is increasingly popular among Canadian bakers seeking authentic results.

What is T65 Flour?

T65 flour is a French wheat flour classification based on its ash content, containing between 0.62% to 0.75% mineral content when burned at high temperatures. The "65" refers to approximately 65 grams of mineral ash remaining after incinerating 100 grams of flour at 900°C (1,650°F).

This semi-refined flour strikes the perfect balance between white bread flour and whole wheat flour. Unlike North American flour classification systems that focus on protein content and intended use, the French system categorizes flour by mineral content, which directly impacts flavour, texture, and baking performance.

The French Flour Classification System

Understanding where T65 fits within the French milling tradition helps explain its unique properties:

T65 Flour Properties and Characteristics

Protein Content and Gluten Development

T65 flour typically contains 11-12% protein, making it ideal for bread applications that require strong gluten networks. This moderate protein level allows for:

• Excellent gas retention during fermentation

• Balanced elasticity without excessive toughness

• Superior dough handling for shaping baguettes and artisan loaves

• Optimal rise with longer fermentation periods

Ash Content and Flavour Impact

The higher mineral content in t65 wheat flour contributes several key benefits:

Enhanced Flavour Profile: The additional minerals create a more complex, nutty flavour compared to highly refined flours. This results in bread with deeper, more satisfying taste that French bakers prize.

Improved Fermentation: Natural minerals act as nutrients for yeast, supporting longer, slower fermentation processes that develop better flavour and texture.

Darker Crumb Colour: The slightly higher bran content produces a more golden interior compared to stark white bread flours.

Milling and Texture

Traditional French T65 flour is stone-milled more finely than many North American bread flours, creating:

• Smoother dough texture

• Better water absorption properties

• More consistent mixing behaviour

• Enhanced final bread texture

What Makes T65 Flour Special for Baking?

Superior Bread Structure

The protein composition in T65 flour creates an ideal gluten network that provides:

Optimal Gas Retention: The gluten structure effectively traps CO2 produced during fermentation, creating the characteristic open crumb structure of French bread.

Perfect Elasticity: Unlike high-protein bread flours that can become tough, T65 flour maintains just enough elasticity for proper shaping while remaining tender.

Excellent Oven Spring: The balanced protein content allows for dramatic oven spring, creating those coveted irregular holes in artisan bread.

Enhanced Flavour Development

The mineral content in flour t65 significantly impacts taste through:

• Natural fermentation enhancement that develops complex flavours

• Subtle nutty undertones from retained wheat minerals

• Improved crust flavour due to better Maillard reaction development

• Longer flavour persistence in the finished bread

T65 Flour Uses: Perfect Applications

Traditional French Baguettes

T65 flour canada suppliers recognize this as the authentic choice for classic French baguettes. The flour's properties create:

• Crispy, golden crust with excellent caramelization

• Light, airy crumb with irregular hole structure

• Authentic French flavour that distinguishes artisan bakeries

• Excellent keeping quality for day-old bread texture

Artisan and Sourdough Breads

The mineral content in T65 flour particularly benefits:

Sourdough Fermentation: Natural minerals feed wild yeasts and bacteria, improving fermentation activity and flavour development.

Long Fermentation Breads: Country loaves, pain de campagne, and other rustic styles benefit from T65's balanced protein and mineral content.

Mixed-Grain Breads: T65 provides an excellent base for incorporating whole grains and seeds while maintaining good structure.

Other Applications

Beyond traditional breads, t65 flour excels in:

• Focaccia and Ciabatta: Creates the ideal chewy texture with open crumb

• Pizza Dough: Provides excellent stretch and flavour for authentic results

• Brioche and Enriched Doughs: Supports structure while remaining tender

T65 vs Other Flour Types: Key Comparisons

T65 vs T55 Flour

T65 produces darker, more flavorful bread with better structure for artisan applications, while T55 offers more versatility for general baking.

T65 vs North American Bread Flour

Canadian and American bread flours typically contain 12-14% protein, making them stronger than T65 but often lacking the mineral complexity:

T65 Advantages:

• More complex flavour from higher mineral content

• Better fermentation support from natural minerals

• More authentic French bread characteristics

• Less aggressive gluten development

North American Flour Advantages:

• Higher protein for very strong dough structure

• More readily available in most locations

• Often less expensive

• Consistent year-round quality

T65 Flour Canada: Where to Find Quality Sources

Finding authentic t65 flour canada suppliers has become significantly easier as artisan baking grows in popularity. Several Canadian sources now offer French-milled T65 wheat flour or domestically-produced equivalents that maintain traditional quality standards.

Top Sources for T65 Flour in Canada

Zucchero Canada stands out as a premier destination for professional-grade baking ingredients. Their Bagatelle T65 French Baguette Flour offers exceptional quality with precise specifications:

• Protein content: 11.30%

• Ash content: 0.62-0.75%

• Strength (W): 200

• Elasticity (P/L): 0.7

• Certifications: Ionization-Free, GMO-Free

• Package size: 25kg professional bags

Les Moulins de Soulanges produces domestic t65 flour canada options, offering 20kg bags with traditional French milling specifications. As a Canadian miller committed to artisan production, they provide accessible alternatives to imported French flours.

Comparing T65 Flour Options

When selecting flour t65, prioritize suppliers who specify exact ash and protein percentages, ensuring consistency across batches for professional results.

Conclusion

T65 flour represents the pinnacle of French bread baking tradition, offering Canadian bakers access to authentic flavours and textures that distinguish artisan bread from commercial alternatives. Whether you're a professional baker seeking to elevate your baguette program or a passionate home baker pursuing traditional French bread methods, t65 flour canada options provide the foundation for exceptional results.

The combination of optimal protein content, enhanced mineral complexity, and traditional milling methods makes T65 flour an invaluable ingredient for anyone serious about bread baking. While it requires slight technique adjustments compared to conventional bread flour, the superior flavour, texture, and authenticity make T65 flour an essential component of any serious baker's pantry.

Start your journey with authentic French baking by exploring the premium flour collection at Zucchero Canada, where tradition meets quality in every bag of T65 flour.