Understanding French Flour Types: From T45 to T150, Which to Choose?
Ash mineral content, gluten strength W, and selecting the right flour for baguettes, brioche, and country loaves
Flour assortment ranging from refined white wheat to rustic stone-ground flour on baker workbench
« In France, flour is officially graded by mineral ash content. From refined T45 to wholemeal T150, here is how to select the exact extraction for your bread and pastry. »
01.1. What Does the 'T' Number Actually Measure?
The French 'Type' (T) designates the residue of mineral matter (bran and germ) remaining after 100 grams of flour are incinerated at 900°C in an oven. The lower the number, the whiter and more refined the flour. The higher the number, the more bran it contains, offering rustic flavors and dietary fiber.
02.2. Matching the Flour to Your Preparation
For viennoiserie (croissants, brioche): T45 Gruau high-protein flour is non-negotiable for its gluten tenacity (W > 300) capable of encapsulating butter. For Traditional Baguettes: additive-free T65 yields an amber crust and creamy crumb. For rustic sourdough: stone-ground T80 retains nutrient-dense wheat germ to fuel lactobacilli.
03.3. Roller Mills vs Stone-Ground Milling
Modern industrial steel rollers excise the germ to maximize commercial shelf life. Traditional stone mills grind the whole kernel slowly, infusing wheat germ oils directly into the starch flour, bestowing buttery hazelnut aromas and superior digestibility.
Practical Checklist for Success
Essential steps to implement in your home kitchen or bakehouse
- ✓Always increase dough hydration by 3% to 5% when switching from white flour (T55/T65) to wholemeal (T80/T110), as bran absorbs extra moisture.
- ✓Avoid anti-clumping 'fluid' grocery flours for bread: their starch has been altered, destroying essential gluten elasticity.
Troubleshooting & Common Pitfalls
How to diagnose and correct execution flaws
Using standard pastry cake flour to bake rustic sourdough
The dough lacks fermentable structure and collapses flat. Always choose T65 or T80 bread flour.
Related Recipes
Put these techniques into direct practice with these master formulations
Traditional French Baguette
T65 wheat flour, long autolyse, cold retardation and stone deck oven bake
Traditional French Butter Croissant
Laminated yeast dough (PLF), 84% fat dry butter and translucent honeycomb crumb
Natural Sourdough Country Loaf
Stone-milled T80 & T130 rye flour, wild sourdough starter, 24h cold ferment and cast iron bake