At a Glance
French T45 is a very fine, low-ash white wheat flour traditionally used for pastries and tender breads. It is lighter and softer than higher-numbered French flours and is comparable to pastry or cake flour in other systems.
💡 In the French classification the number (45) refers to the ash content after burning 100 g of flour, multiplied by 1000; lower numbers = less bran and mineral content. T45 is highly refined and produces soft, light doughs and batters [1].
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Essential for accurate measurements
Large Mixing Bowl
Useful for mixing and autolyse of soft doughs
Dutch Oven or Cast Iron Pot
Provides steam and even heat for good crust development
Banneton Proofing Basket
Helps shape and support soft doughs during final proof
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Properties
| Type number | T45 |
| Ash content | Very low (~0.45%) |
| Color | White |
| Flavor | Neutral, slightly sweet |
| Protein content | 8-10% (low-gluten) |
| Water absorption | Low to moderate (55-62%) |
⚠️ T45's lower protein and ash produce fine crumb and tender crust; it is less suitable for long, high-hydration sourdoughs where strong gluten or bran structure is needed [1][2].
Best Uses
✓ Ideal for:
- • Viennoiserie (croissants, brioche) when combined with butter and laminating
- • Tender sandwich loaves and pain de mie
- • Cakes and pastries
- • Light white crusty breads with short fermentation
✗ Not ideal for:
- • High-hydration rustic sourdough → Use stronger flour like T65 or bread flour
- • Whole-grain or coarse breads → Use higher-ash flours or wholemeal
Mixing recommendations:
Behavior in Dough
Consistency
Soft, silky, and less elastic than higher-protein flours.
Development
Gluten forms quickly but is weaker; overmixing can make dough collapse.
Fermentation
Ferments faster because of lower mineral buffering; keep an eye on proofing.
Sourdough required!
T45 lacks the higher enzyme and bran content that slow and stabilize fermentation; in long sourdough fermentations add stronger flour or shorten fermentation to avoid overproofing [1][2].
Minimum: For mixed sourdough loaves, use at least 20–30% stronger flour or reduce fermentation time if using 100% T45.
Hydration
Recommended: 55-62%
Because water absorption is lower, measured hydration matters — weigh ingredients on a [Digital Kitchen Scale](https://amzn.to/4pUMVHi) and adjust based on dough feel.
Alternatives & Substitutes
Direct alternatives:
Slightly higher ash and protein; stronger dough and better for open crumb
Comparable low-protein options; may be bleached or chlorinated
Stronger and more versatile; increases tolerance for longer fermentation
International equivalents:
| Country | Flour | Brands |
|---|---|---|
| USA | Pastry flour / cake flour (substitute) | King Arthur, Bob's Red Mill |
| UK | Plain flour (soft) or 'white flour' equivalents | Doves Farm |
Where to Buy
🛒 Supermarket
- French specialty aisles at supermarkets
- Bakeries with retail flour
🌿 Organic
- Local organic grocers and mill shops
🌾 Mills Online
💡 T45 is best used fresh; store in a cool place and buy smaller quantities if you bake infrequently [1][2].
Storage
Shelf life
6-8 months (sealed), 2-3 months (opened) if kept at room temperature
Storage location
Cool, dry, dark; refrigerate or freeze for longer storage and to extend freshness.
⚠️ Because of the low-ash refined nature, T45 can absorb odors; keep airtight containers and use a [Glass Jar for Starter](https://amzn.to/4pWAN8D) or similar for small quantities.
Recipes with this flour
Recommended recipes and uses for T45 on this site: