Wheat Flour T65 vs 1050 – Which for Sourdough?

Compare French T65 and German/European 1050 wheat flours: protein, extraction, hydration, flavor and when to choose which for sourdough baking.

Quick Answer

Which should I use?

Use T65 when you want a lighter, more open crumb and a mild wheaty flavor typical of French breads. Use 1050 when you want more flavor, nutrition and slightly denser crumb — it’s the workhorse for hearty European sourdoughs. Both can produce excellent sourdough; the choice comes down to extraction, protein, and desired flavor profile [1][2].

💡 T65 = lighter, higher extensibility; 1050 = darker, more flavor and water absorption.

Comparison Table

Property Option A Option B Significance
Typical extraction / type T65 (French) ~ 65% extraction 1050 (German/European) ~ higher extraction, darker Higher extraction = more bran/semolina particles = more flavor, darker crumb
Protein (typical) 10–11.5% 10.5–12% Both usable for sourdough; 1050 sometimes has slightly higher protein for structure
Color Cream to light beige Beige to light brown 1050 visibly darker due to outer grain layers
Flavor Delicate, wheaty, slightly sweet Nutty, malty, more pronounced
Water absorption Lower — start around 60–65% (baker's %) for similar dough feel Higher — start around 63–68% (baker's %) and increase as needed 1050 commonly needs more water for same handling
Crumb & crust Open, more extensible crumb; thin crust Tighter crumb, chewier, slightly thicker crust Depends also on hydration and fermentation
Best uses Baguettes, bâtards, pain de campagne blends Rustic loaves, country bread, whole-grain blends, sandwich loaves
Availability & price May be specialty or imported Common in European supermarkets and mill shops

When to Use Which?

Light crust, open-crumb country loaf T65

Higher extensibility and lower bran content favor oven spring and openness [1]

Hearty sandwich or everyday loaf with more flavor 1050

More bran and germ provide flavor, fiber and satiety [2]

Baguette-style sourdough T65

T65 is closer to French type flours traditionally used in baguettes

Mixed flours with rye or whole grain 1050

Stronger flavor match and water handling with darker flours

Beginner bakers Either, with a note

T65 is often more forgiving for shaping; use a [digital kitchen scale](https://amzn.to/4pUMVHi) and moderate hydration to reduce handling issues [1]

Can I Mix Both?

Can I mix both?

Yes. Mixing T65 and 1050 lets you dial flavor and handling: T65 improves extensibility and crumb openness; 1050 adds depth and nutrition. Many bakers blend to achieve a balanced loaf [1][2].

70% T65 + 30% 1050
→ Light crumb with a touch of extra flavor and color
50% T65 + 50% 1050
→ Balanced, good for everyday sourdoughs
30% T65 + 70% 1050
→ More robust flavor and chew — increase water by 2–4%

Converting Recipes

A → B

Flour: Replace 1:1 (T65 → 1050)

Water: Increase hydration by 2–5% (watch dough feel)

→ Darker crumb, more flavor, slightly denser texture

B → A

Flour: Replace 1:1 (1050 → T65)

Water: Reduce hydration by 2–5% to maintain handling

→ Lighter crumb and milder flavor

💡 Always adjust hydration by weight on a [digital kitchen scale](https://amzn.to/4pUMVHi). Autolyse helps hydrate bran particles in 1050 — extend autolyse 20–30 minutes for higher extraction flours [1][2].

Sources

  1. [1]
    The Perfect Loaf – The Perfect Loaf – Link
  2. [2]
    Plötzblog – Plötzblog – Link