Part of Bakery World
T65 Sourdough
Made for levain and long fermentation
A T65 selected for naturally leavened bread: tolerant gluten, steady enzymatic activity and the flavour development a 24–72 h process needs.
- Made in Germany
- Non-GMO
- Free from additives
T65 Sourdough · 25 kg paper bag
- W value
- 280–320
- Protein
- 12.0–13.0 %
- Recommended hydration
- 72–82 %
- Fermentation
- 24–72 h
Why it works
Tolerant to long proofs
Holds structure through 24–72 h of acid development without collapsing.
Feeds a healthy starter
Balanced mineral content supports a vigorous levain.
Deep flavour, thin crust
The T65 extraction brings wheat-germ aroma and a dark, crackling crust.
Technical specification
| Type | T65 |
|---|---|
| Protein | 12.0–13.0 % |
| Ash | 0.62–0.75 % |
| W value | 280–320 |
| P/L | 0.6–0.8 |
| Recommended hydration | 72–82 % |
| Fermentation | 24–72 h |
| Packaging | 25 kg paper bag |
| Shelf life | 12 months, cool & dry |
| Origin | Germany |
Best for
- Sourdough boule
- Bâtard
- Pain de campagne
- Sourdough pizza
Frequently asked questions
Is this the same as T65 High Hydration?
No. High Hydration is stronger (W 300–340) for 80 %+ doughs; Sourdough is balanced for levain and flavour.
Pairs well with
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