The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

T-55 Flour Test

ehanner's picture

T-55 Flour Test

Today I received a sample package from Filbert foods of T-55 flour they had created for import. It smelled about the same as my Harvest King and KA AP flour but had a slightly darker color than the King Arthur. I couldn't detect any smell that would distinguish it from the others.

I mixed a batch of sourdough using only my white starter which has been fed with KA AP flour for about 2 years and other AP for another 15 years. The formula I used will follow below.

  • Starter  167g
  • T-55 Flour 375g
  • Water 225
  • Salt 10g

Mix all ingredients until just wet, let rest 45 minutes. Knead for 10 minutes. I did a French fold for half of that time.

Turn flour into oiled bowl and cover. Let ferment for 12 hours at room temp or until doubled.

Divide into 3 equal parts and preshape. Rest 10 minutes and final shape into Batards. Place into linen couch to final proof. When risen roll onto parchment paper and bake for 25 min at 450. Use steam as usual.

I like this flour but it is only my first experience using this style flour. I noticed that I did get a sheen on the outside of the crust that I haven't seen before on US made flours. The crust is nice and crispy and crumb is flavorful and chewy. This will take some more experimentation but based on what I have seen today I like the flour and will continue to learn how to handle it. Next week I will have time to continue with this project and I will try a direct yeast batard or baguette and report back on the results.


tigressbakes's picture

really delicious! I'm ready for breakfast!

ehanner's picture

Taste delicious too. I don't want to be a total shill for the company but at least in my mind the bread is great and I will order a bag of flour. I'm eating some now and there is a nice after taste that I don't usually get with short ferment dough (12 hr). I'm about to run out of town for my daughters bowling State Tournament so I won't have a chance to experiment further until late Sunday. Have a nice weekend all!


mountaindog's picture

Beautiful baguettes Eric, I am very impressed, they look very authentic. I have always wanted to try this type of flour.  Did you use your no-preheat method for these? I am impressed with the look of the crust, nice job.

ehanner's picture

Mountaindog, you caught me on the preheat. I figured the more authentic method would be to use a stone and preheat even though I'm personally getting away from that.

Now that I'm looking at the images in a calm environment, they did rise quite a bit. I used a steammaker breadmaker stainless cover and steam for this batch, the next will be yeasted with no cover, just a steamed environment. That will more closely replicate most peoples situation.

Thanks for your words of encouragement.


ehanner's picture


Today I made the last batch of T-55 flour I received and this time I used Instant yeast instead of sourdough starter. I also didn't use a steam cover and steam generator as I did before. I did preheat the oven and use a steel sheet pan so the tests would be comparable.

One thing that happened is that I over proofed in the couche. This happened because it was warm here in Wisconsin finally and the temp in the kitchen was closer to 75 than 65 as usual.

As you can see the crumb is very nice as it was before and the crust was slightly less crispy but that could be the warmer environment. It's been a long winter so I'm not complaining:0)

Over all I like the flour. There is a sheen in the crumb I haven't seen with any domestic flour that I seem to remember in France. I have seen some of Floyds close up shots show some reflection that looked like a translucent sheen which is the sign of a perfect batch and bake.

I'll leave it to others to make a judgement on value. I'm neurotic enough I might just get some to try to learn the brand. Pound per pound it will be expensive but it's after all still just a few bucks.


filbertfood's picture

Eric, fantastic work!  The more people can order, I hope the next shipment I can get in larger amounts and lower the price.


Elagins's picture

re: the sheen. i was baking some ciabatta the other week, using a pump sprayer to mist the oven and happened to hit the side of one loaf with a fairly coarse spray. this was about 3 minutes into the bake, using a stone and pre-heat to 550. lo and behold, when i took the loaves out, the part that had gotten the shot of spray had about as nice a sheen as i've seen anywhere. the timing and temperature balance must have been just right to get the starch gelatinization. i haven't tried replicating it, though, since i'm concerned that too much enthusiasm in spraying might earn me nothing more than a cracked stone.

has anyone else wet their breads early in the bake?

btw, gorgeous loaves. i'm jealous.