At a Glance
French T80 (Type 80) is a lightly-to-moderately extracted wheat flour sitting between white all-purpose/Type 55 and wholemeal. It retains more bran and germ than refined flours, giving more flavor, color, and nutrition while still producing open crumb and good oven spring in many sourdough formulas.
💡 The French "T" number (T80) indicates residual mineral content after milling; higher numbers mean more bran/germ remain and a darker flour. T80 behaves differently from lower-extraction white flours because of the extra bran and higher enzymes and lipids, which affect hydration and fermentation dynamics [1][2].
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Accurate weighing is essential for hydration control with T80
Large Mixing Bowl
Roomy bowl for autolyse and bulk fermentation
Dough Scraper/Bench Knife
Helps handle the tacky dough and transfer to proofing basket
Banneton Proofing Basket
Supports shape during final proof for higher hydration loaves
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Properties
| Type number | T80 |
| Extraction rate | ≈ 85–90% (varies by mill) |
| Color | Light brown, slightly speckled |
| Flavor | Wheaty, slightly nutty, more complex than T55 |
| Protein content | 10–12% (brand dependent) |
| Water absorption | Moderate-high (62–72%) |
⚠️ T80 contains more bran and germ than white flours. Bran cuts gluten strands mechanically and adds enzymatic activity; this raises water demand and can speed fermentation if not managed. Use weighings and temperature control to compensate [1][2].
Best Uses
✓ Ideal for:
- • Hearty country sourdoughs with open crumb
- • Pain au levain with more flavor and color
- • Blended doughs (T80 + white wheat)
- • Breads where nutritional value and flavor are desired without full wholegrain density
✗ Not ideal for:
- • Very light sandwich loaves where pure whiteness and softness are required → Use T55 or all-purpose white flours
- • Delicate viennoiserie → Use high-gluten white pastry flour
Mixing recommendations:
Behavior in Dough
Consistency
Tacky to slightly sticky at equivalent hydrations to white flours; expect more tenacity due to bran particles
Development
Gluten develops but feels less silky; folding/stretch-and-fold yields better structure than prolonged mechanical kneading
Fermentation
Ferments somewhat faster because bran provides additional enzyme activity; watch for overproofing
Sourdough required!
The extra enzymes and lipids in higher-extraction flours interact with starch and gluten; a well-maintained sourdough gives acidity and microbial balance that stabilize texture and flavor during fermentation [1][2].
Minimum: No strict requirement, but include a mature levain (15–25% of flour weight) or adjust bulk time to avoid enzymatic breakdown
Hydration
Recommended: Start with ≥65% hydration for mixes with significant T80; increase in 2–3% increments if dough feels too tight
Autolyse for 20–40 minutes helps bran hydrate and reduces dough tearing during handling
Alternatives & Substitutes
Direct alternatives:
Lighter extraction, less bran — easier handling, slightly less flavor
Higher extraction and fiber — more dense, stronger flavor, needs longer autolyse
Similar character depending on mill; match hydration empirically
International equivalents:
| Country | Flour | Brands |
|---|---|---|
| USA | Medium-extraction wheat or 'light whole wheat' flours from artisan mills | Local mills, some offerings from King Arthur or Bob's Red Mill |
| UK | Wholemeal or 'brown' flours with medium extraction | Doves Farm, Shipton Mill |
| Germany | Type 1050 sometimes used as a comparable option | Regional mills |
Where to Buy
🛒 Supermarket
- Specialty grocery stores in France and Europe
- Health-food chains that carry regional flours
🌿 Organic
- Local organic co-ops and mill shops
🌾 Mills Online
💡 Buy smaller bags to keep flour fresh and, if possible, source from local mills for more predictable extraction and flavor [1].
Storage
Shelf life
6–9 months sealed; 3–4 months after opening depending on storage conditions
Storage location
Cool, dry, airtight — refrigerate or freeze for longer storage to preserve oils in the germ
⚠️ Higher extraction flours oxidize and go rancid faster than refined flours; store in an airtight container and use quickly for best flavor [2].
Recipes with this flour
Suggested recipes and ways to use T80 on this site: