Baguette & French Bread Flour

French flours are graded by their T number, which reflects how much mineral content (ash) the flour keeps. The higher the number, the more of the grain is in the flour.

T65 is the classic baguette flour: it gives a crisp, crackly crust and a creamy crumb. T55 is a little more refined and works for baguettes, rolls and everyday baking. T80 and T150 are more rustic and are used for pain de campagne and darker country loaves, and rye flour goes into pain de seigle.

Many of these flours carry the CRC label, a French certification for traceable, sustainably grown wheat.