The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

T65 flour Miche

Mebake's picture

T65 flour Miche

Some of you may remember the new flour I picked up from the local mill last month, and didn't have the chance to try it in some bread; I’m now glad I did. Since the flour is French style, I decided to use it to make a Miche.  



Prepare the Stiff levain by adding a tablespoon and a half of your active white starter to the water, and mix well to disperse. Add the T6- flour, mix well, and let stand for 8-12 hours at room temperature until the surface just begins to recede and collapse. Next day, mix all ingredients except the levain and salt by hand or using a mixer for 2-3 minutes. The dough will be shaggy at this stage, so leave to rest for ½ hour – 1 hour. Add the levain in chunks and sprinkle the salt on top and mix to form a dough (5-8 minutes). Do not knead the dough too much at this stage, as it will continue to develop strength as you stretch and fold it during bulk fermentation. Let ferment in an oiled bowl for 1/2 hour at preferably 78 F or 24-25C, then stretch and fold it. Repeat this step 4-5 times, and after 2.5 – 3 hours, your dough will be fermented and ready.  By the end of bulk fermentation, the dough will have risen by 60-80%. scrape your dough onto a heavily floured surface, pat the dough even (Don't knead!) , and form into a round piece of dough. Let rest for 15- 20 min, covered, and during this time, dust your cloth- lined basket with a mixture of all purpose flour and rice flour. Shape your dough into a tight ball, and invert it smooth side down into the basket. Now, you have the choice to either ferment the dough at room temperature for 2-2.5 hours  and bake it (watch the dough, not the clock!), or cover it and refrigerate it for 8-21 hours at 5-10C. I refrigerated the dough overnight. Next day, remove your dough from the fridge, and Preheat your oven with a stone in place to a 500F or 260C for 1 hour. 5 minutes before loading the bread, place your steaming dish filled with wet towels on the bottom of your oven.  When ready, invert the dough on baking paper lined peel/ board and close the oven immediately. Bake for 15 minutes with steam, and then remove the steaming dish and reduce the temperature to 400F for another 20-25 minutes. 


When time is over, remove your bread from the oven. Wear oven mitts, and tap on the bottom of one loaf, It should sound hollow. Furthermore, you may insert a thermal probe into the center of the loaf from the bottom, and the temperature should register 195-200F or 90-95C. If it doesn't, put it back in the oven for another 10 minutes. Leave to cool the bread completely on a wire rack, and ENJOY!

I sliced the bread after 2 hours, and was welcomed by a soft creamy interior, with irregular holes. The crumb was soft, and had a creamy nutty flavor. Most of the flavor was in the crust, which had a caramel/ roasted nut/ sweet/ sour flavors all at once. This flour would make excellent baguettes!

I will try mixing this flour with my standard bread flour to see whether it improves the texture and mouth feel in some of my regular recipes.




isand66's picture

Awesome bake Khalid!  What wonderful scoring and your crust and crumb are spot on.  Looks like you achieved some great results with this new flour.  I buy a similar version from King Arthur which I love for these types of breads.


Mebake's picture

Thanks, Ian!

Yes, this flour makes great crusted breads. Can't wait to try it in some baguettes.

You are turning out some gorgeouse loaves yourself, Ian, Inspiring!


golgi70's picture

Last miche I made started sweet and evolved into a balanced sweet/sour.  Wonder how this will evolve for you.

Great Bake



Mebake's picture

Thanks , Josh :)

Yes, mine has evolved similarly. 


dmsnyder's picture

I bet you are correct about that flour making great baguettes. 

Waiting to hear how the miche flavor develops over the next couple days and to see those baguettes!


Mebake's picture

Thanks, David!

Well, i've sliced and frozen the Miche but judging from the flavor of the thawed slices i believe it has evolved from sweet / nutty to sweet sour. 

I plan to use the flour in baguettes next.

All the best,


Song Of The Baker's picture
Song Of The Baker

Looks great Khalid...looks extra good due to the crust resembling pork skin cracklin.  :)


Mebake's picture

I don't know about pork skin, but it sure has a wonderful crackling crust.

Many thanks, John!


Syd's picture

Nice baking Khalid.  Will this be a candidate for the next market day, then?


Syd :)

Mebake's picture

I haven't decided yet, but the flour will surely be in one of the recipes.

Thanks for reminding me, Syd!

Best wishes!


CeciC's picture

Nice Miche

How does it differ to your regular flour? Does it have anything to do with the protein content?



Mebake's picture

Thanks, Cecilia

It differs from a regular bread flour in often being lower in protein content, but a higher ash content. Ash content is the residue that remains after a flour is heated to a degree where all starch and protein is broken down, leaving a residue that contains minerals and fiber. T45, for example, is a pastry flour in european standards, and is whiter and softer than T55, T65, T80 , that tend to have an increased ash content. T110 is wholemeal, i think.




bakingbadly's picture

Top job, Khalid!

I have yet to experiment with T65, but I have used T45 and T55 in my breads. From personal experience, T55 is also good for lower-hydration baguettes... I'm guessing T65 is suitable with mixed flours, say, a bit of rye or whole wheat. Add that to your miche and you got yourself pain de campagne (country bread).

Jolly bakings,


Mebake's picture

Thanks for the suggestions, Zita! I will try that. 

Best wishes,