French T110 – Properties, Usage, Alternatives

Everything about French Type 110 (T110) flour: what it is, how it behaves in sourdough and mixed doughs, hydration and substitution guidance for home bakers.

At a Glance

French Type 110 (T110) is a high-extraction wheat flour—darker and more mineral-rich than common T65/T70 but lighter than wholemeal. It balances flavor and structure and is popular for hearty country loaves and sourdough blends.

💡 French type numbers indicate residual mineral content (mg ash per 100 g flour). Higher numbers mean more bran and germ, giving more flavor, color and water absorption. T110 sits in the high-extraction range and gives more nutrients and flavor than lower T numbers [1][2].

High-extraction wheat (EN) French farine T110 Type 110 whole-type flour

Properties

Type number T110
Extraction rate ≈85% (varies by mill)
Color Light brown to beige
Flavor Nutty, wheaty, slightly sweet
Protein content 10–12% (varies by batch)
Water absorption High (usually 65–75%)

⚠️ Because T110 contains more bran and germ than white flours, its bran particles cut gluten strands and increase water demand. Expect slower gluten development and a denser crumb than T65 at identical hydration—adjust mixing and hydration accordingly [1][2].

Best Uses

✓ Ideal for:

  • • Country-style loaves with pronounced flavor
  • • Sourdough blends (adds nutrition and taste)
  • • Boule and bâtard shaped loaves
  • • Breads where a slightly open but toothy crumb is desired

✗ Not ideal for:

  • • Fine, very open artisan baguettes → Use T65 or T55
  • • Delicate cakes or pastries

Mixing recommendations:

100% T110
→ Full-flavored, slightly denser loaf; hydrate toward 70% and expect a tighter crumb than white flours
60% T110 + 40% T65/T80
→ Good balance of flavor and openness; easier gluten development
30% T110 + 70% strong bread flour
→ Mild flavor boost while preserving rise and oven spring

Behavior in Dough

Consistency

Stickier and heavier than low-extraction white dough at the same hydration; accept some tackiness rather than overflouring

Development

Bran shortens gluten strands—use gentle stretch-and-folds rather than intensive kneading to avoid over-oxidation

Fermentation

Ferments well but can show slower bulk rise; more acid tolerance makes it suitable for sourdoughs [1][2]

Sourdough required!

Sourdough fermentation enhances flavor, helps preserve the loaf, and helps enzymes from the bran and germ break down starches gradually. Using a mature starter increases extensibility and flavor complexity [1][2].

Minimum: No strict minimum, but aim for at least 20–30% of total flour in the preferment for flavor and enzymatic balance

Hydration

Recommended: Start 68–72% for 100% T110; reduce 2–4% if you add high proportions of coarse bran or seeds

Autolyse (20–45 minutes) helps hydrate bran and improves extensibility; stirring with a [dough whisk](https://amzn.to/4qGy5p0) during initial mix speeds hydration

Alternatives & Substitutes

Direct alternatives:

T80 / French Type 80

Slightly lighter extraction, less water demand, milder flavor

Whole wheat (100%)

Much coarser, stronger flavor, needs more hydration and different handling

High-extraction domestically milled flour

Similar behavior—check protein and grind

International equivalents:

Country Flour Brands
USA High-extraction or 'whole wheat' labeled fine-milled King Arthur (some blends), local mills
UK Wholemeal but sifted blends (medium extraction) Doves Farm, Shipton Mill
Germany Type 1050 or 812 (similar behavior depending on extraction)

Where to Buy

🛒 Supermarket

  • Specialty supermarket chains with European baking sections
  • Large grocery stores with international flour selection

🌿 Organic

  • Local natural food co-ops
  • Organic grocers selling regional mill products

💡 Buy from a local mill or a recently milled source where possible; fresher product preserves aroma and enzyme activity—important for high-extraction flours [1][2].

Storage

Shelf life

4–8 months sealed (cool); 2–4 months opened at room temperature

Storage location

Cool, dry, dark; refrigerate or freeze for longer storage in an airtight container. Use a [glass jar](https://amzn.to/4pWAN8D) or clear straight-sided container for visibility and freshness.

⚠️ Higher germ content increases risk of rancidity; label with mill date and rotate stock. Bring chilled flour to room temperature before mixing to avoid chilling the dough [1][2].

Recipes with this flour

Recipes that highlight T110's flavor and structure:

Country Sourdough (High-extraction) 100% T110 or blended Mixed Grain Pain de Campagne 40–60% T110 Rustic Boule with Seeds 50% T110 + seeds

Sources

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