Part of Bakery World
T65 High Hydration
Master the open crumb
A strong T65 built for 75–85 % hydration: ciabatta, focaccia, country loaves and Roman pizza with the open, glossy crumb chefs photograph.
- Made in Germany
- Non-GMO
- High protein
T65 High Hydration · 25 kg paper bag
- W value
- 300–340
- Protein
- 12.5–13.5 %
- Recommended hydration
- 75–85 %
- Fermentation
- 12–48 h cold
Why it works
Absorbs more, holds its shape
High-quality gluten takes 80 %+ water and still gives a dough you can shape and score.
Open, irregular crumb
Extensible gluten lets gas pockets grow during long cold fermentation.
Crisp, blistered crust
Enough enzymatic activity for colour and blistering without a sweet crust.
Technical specification
| Type | T65 |
|---|---|
| Protein | 12.5–13.5 % |
| Ash | 0.62–0.75 % |
| W value | 300–340 |
| P/L | 0.5–0.6 |
| Recommended hydration | 75–85 % |
| Fermentation | 12–48 h cold |
| Packaging | 25 kg paper bag |
| Shelf life | 12 months, cool & dry |
| Origin | Germany |
Best for
- Ciabatta
- Focaccia
- Roman pizza (teglia)
- Country loaf
- High-hydration sourdough
Frequently asked questions
How long can I cold-ferment?
Up to 48 h at 4 °C. Beyond that, reduce yeast or use the T65 Sourdough.
Pairs well with
Talk to a Bíör bakery technologist
Samples, pricing for your volume, or a demo in your kitchen. Reply within one working day.