French Flour Types: T45 to T110 Explained

If a recipe calls for T65 and your bag says all-purpose, you need to know what that T number actually means. This article explains the French flour grading system, what each type is good for, and how to substitute sensibly when you cannot find the exact one. You will leave able to pick the right flour with confidence instead of guessing.

What the T number actually measures

The T stands for type, and the number reflects the ash content of the flour, measured by burning a fixed sample and weighing the mineral residue. More of the bran and outer grain left in the flour means more minerals, so a higher number. This is a genuine, regulated French classification, not a marketing label.

The practical takeaway: a low number like T45 is very white and refined; a high number like T110 or T150 is darker and closer to wholemeal. Ash content tells you how much of the whole grain is present, which in turn shapes flavour, colour, and how the dough behaves.

The main French flour types and what they do

T45 and T55: the refined whites

T45 is the whitest and is prized for laminated and enriched doughs where a tender, fine crumb matters, like croissants and brioche. T55 is the workhorse. It is close to a typical all-purpose or plain flour and handles most everyday baking.

T65: the artisan bread flour

T65 keeps a little more of the grain than T55, giving more flavour and colour without becoming heavy. It is the common choice for traditional baguettes and naturally leavened breads. If you bake sourdough, this is often the sweet spot.

T80 to T150: flavour and fibre

As the number rises, you get nuttier flavour, darker crumb, more fibre, and less rise. These flours absorb more water and ferment differently because the bran interferes with gluten development. They are usually blended with a lower-type flour rather than used alone.

Why the T number is not the whole story

Ash content is not the same as protein content. A T55 can be milled from soft or strong wheat, so two bags with the same T number can behave differently in bread. If you want reliable rise and chew, also check the protein percentage on the pack, not just the type.

A real example: swapping flours in a baguette

Make the same baguette recipe once with T55 and once with T65. The T65 loaf comes out with a slightly darker crust, a more open, uneven crumb, and a deeper, wheatier taste. The T55 version is milder and paler. Neither is wrong; the T65 simply reads as more rustic and artisanal, which is why bakeries favour it for tradition-style loaves.

Common mistakes and how to fix them

• Treating the T number as protein strength. Fix: read the protein percentage separately for bread doughs.
• Using T45 for rustic bread. It is too refined and gives a pale, flat loaf. Fix: use T65 or blend up.
• Swapping in wholemeal one-for-one. High-type flours drink more water and rise less. Fix: increase hydration and expect a denser crumb.
• Assuming all-purpose equals T55 exactly. It is close, not identical. Fix: expect minor differences and adjust water.

Choosing the right flour: quick steps

• Fine, tender pastry or viennoiserie: reach for T45.
• Everyday baking and general use: T55.
• Artisan baguettes and sourdough: T65.
• Country loaves with more flavour: T80.
• Wholegrain character: T110 to T150, usually blended.
• Always cross-check protein content for bread.

Conclusion and next step

The T number is a clear guide to how refined a flour is, from bright white T45 up to full wholemeal T150. Match it to what you are baking, remember that protein is a separate factor, and you will stop being caught out by unfamiliar recipes. Next step: check the flour in your cupboard right now and note its type and protein, so you know what you are really working with.

Frequently asked questions

What is the closest flour to T55 outside France?

A standard all-purpose or plain flour is the nearest match for most home baking. It is close in refinement, though protein levels vary by brand.

Which flour is best for baguettes?

T65 is the traditional choice for artisan baguettes. It gives more flavour and colour than T55 while still producing an open crumb.

Can I use T45 for bread?

You can, but it is designed for tender, enriched, or laminated doughs. For rustic bread it tends to be pale and less flavourful; T65 is a better fit.

Why does my wholemeal loaf come out dense?

Higher-type flours like T110 and T150 contain more bran, which absorbs water and disrupts gluten. Add more water and consider blending with T55 or T65 for a lighter result.

References

French flour classification by ash content is defined in French national standards for milled cereal products. For the science of milling and grain composition, see Harold McGee, On Food and Cooking.