T65 Bread Flour, 4LBS

Traditionally milled French style T65 flour for making artisan bread, baguettes and croissants.

₹ 450.00(Incl. of all taxes)
Total Price:   ₹ {{TotalPr | number:2}} ₹ {{Totaldis | number:2}}

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4LBS (1.8Kg)


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  Formulated in Switzerland

Free Shipping

Formulated in Switzerland

Vegetarian product

T65 bread flour is suitable for baking crusty artisan bread. It is made from the hard wheat variety and little coarse in granulation. This flour has moderate ash and high gluten content required for baking artisan bread with open texture crumb and crispy crust. T65 bread flour is known to be the strongest of all the flours. It is milled from a mixture of hard and soft wheat and has protein content ranging from 12% to 13.2%. As per the French style flour classification, T65 flour has about 0.60% to 0.65% mineral content.

T65 Strong bread Flour is high in protein & gluten content which provides immense structural support which is highly important when it comes to yeasted bread where a strong gluten network is essential.
French-style little coarse Bread Flour; type 65 is ideal for making baguettes and artisan dark bread. This type of flour is best known for making baguettes. This flour gives a light open-textured loaf with a crisp crust. It is high in protein content and has phenomenal fermentation tolerance
The traditional French bread is made with only flour, yeast, and water. That’s why the quality of flour plays a vital role in the overall process of baking.

Josef Marc’s T65 bread flour is perfect for making artisan bread, puff pastries, croissants, and baguettes. This type of flour is best known for making baguettes. This flour gives a light open textured loaf with a crisp crust.

4.9 out of 5
19 Reviews, 19 Ratings

 4 out of 5

I’ve used several Josef Marc flours and baked everything from cakes to sourdough. The quality never fails, and I see no reason why this one wouldn’t be just as good!
My only issue is that it’s a bit on the pricy side. If it were more reasonable, I’d give up bakery bread for good!

 5 out of 5

I've been buying Josef Marc bread flour since they launched on Amazon. I'm surprised to see all the negative reviews and I suspect it's because those guys just don't know how to work the dough. I use a simple bread maker and use 67% hydration for making bread and it always comes out well with an airy crumb and nice crust , just make sure you have good yeast.

 5 out of 5

The best bread flour i have come across on amazon.. works very well for baking purposes.. i have made all types of breads and pizzas and am totally happy with the product.. A must-buy for all baking enthusiasts.

 5 out of 5

Great Flour for Pizza
The Flour is good for all kinds of pizzas even for home cooking. I've tried making Neapolitan Pizza, New York Pizza, Skillet Pizza, Romana Alla Pala Pizza, all turned out to be pretty good

 5 out of 5

This is amazing.
The texture of the finished product is great and so are the body and taste.

 5 out of 5

This is amazing.
The texture of the finished product is great and so are the body and taste.

 5 out of 5

This is one of the rare products available in India which works very well with the automated bread making machines . It has just the right amount of consistency to rise perfectly in the machine. Of course there are many other speciality gourmet bread flours available but after a lot of trial error and frustration of experimenting with those , finally found that this one works best. Also must commend the seller for being highly ethical and professional in handling customer complaints promptly and taking corrective action without fuss . Very heartening to see Indian startup’s finally prioritising redressal of customer care issues at par with International standards . Such startup’s deserve to be encouraged .

 5 out of 5

My long search ends here! Perfect bread flour

 5 out of 5

The flour makes for great bread.

 5 out of 5

Good product for bread makers.

 5 out of 5

It's a very good and fresh product. Ordered again and again

 5 out of 5

Is it really bread flour? I have been baking breads with local flour Thought of switching to higher protein flour, it was my biggest mistake! It does not behave like a high protein flour. Poor packaging.
I have been messing up sourdough breads since I am using it. Am going to give up. I have one unopened 1 kg packet. Anyone wants????
??earlier experience
????After few days
Well, baked baguettes and they were excellent.
I will say don’t use for sourdough bread.
Brioche, baguettes and milk loaf bread are meant to be made with this flour. Result is class apart.

 5 out of 5

Add 30% of it with 70% whole wheat atta to make Saut Dough bread. Add [email protected]% of total weight of flour-Normal wheat flour80% to Sharbati Wheat flour 95%. Add 2.25% salt and 25% SaurDough starter prepared using this flour and Starter powder of same company. I got best atta bread from this recipe. You may use Bread making machine till it halts for fermentation. Then stop the program and restart baking when top of dough comes back on slightly pressing it. Baking for [email protected] mode suits me. Freshly ground atta gave best results with this flour.
Sustainable zip lock packaging. Excellent flavour, and correct thickness (Medium) for bread. T90 too fine and lesser one than T65 too coarse.

 5 out of 5

Well i have been using the usual flour to make breads. I used this flour as a trial to see if there is any difference from our normal flour.
The bread was almost double the size of the usual pillsbury and aashirvad aata. And it was tripple in softness.

Which also sets me thinking that however good this flour might be but it surely must be towards maida.
But yes the breads werw super duper soft and double the size for sure

 5 out of 5

Excellent for making sour dough bread. It makes huge difference with this flour

 5 out of 5

It is an okay bread flour
Not as good as King Arthur, but the best you can get here in India.

 5 out of 5

Good bread flour without adding gluten.

 5 out of 5

Good taste, flavour and bakeability.

 5 out of 5

Great for making homemade bread

Experience the magic of decadent home-baked goods with Josef Marc baking solutions!

Our T65 Bread flour enable bakers to create delicious & memorable Artisan breads at the comfort of their home & brings you the same great tasting Artisan breads used in the best hotels, restaurants & bakeries around the world.

Buy T65 Bread flour Online with free shipping in following cities in India: -

Mumbai, Delhi, Bangalore, Chennai, Hyderabad, Ahmedabad, Kolkata, Surat, Pune, Jaipur, Lucknow, Kanpur, Nagpur, Visakhapatnam, Indore, Thane, Bhopal, Pimpri-Chinchwad, Patna, Vadodara, Ghaziabad, Ludhiana, Coimbatore, Agra, Madurai, Nashik, Vijayawada, Faridabad, Meerut, Rajkot, Kalyan, Dombivali, Vasai, Virar, Varanasi, Srinagar, Aurangabad, Dhanbad, Amritsar, Navi Mumbai, Allahabad, Ranchi, Howrah, Jabalpur, Gwalior, Jodhpur, Thiruvananthapuram, Itanagar, Gandhinagar, Shimla, Gangtok, Raipur & Kota

You can order T65 Bread flour online from following states in India: -

Andhra Pradesh, Arunachal Pradesh, Assam, Bihar, Goa, Gujarat, Haryana, Himachal Pradesh, Jammu & Kashmir, Karnataka, Kerala, Madhya Pradesh, Maharashtra, Manipur, Meghalaya, Mizoram, Nagaland, Orissa, Punjab, Rajasthan, Sikkim, Tamil Nadu, Tripura, Uttar Pradesh, West Bengal, Chhattisgarh, Uttarakhand, Jharkhand, Telangana

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French Baguettes
French Baguettes

French Baguettes



PLACE all the ingredients in the mixing bowl.

USE a spiral mixer for mixing.

MIX on the slow speed for 4 minutes and on the fast speed for 4 to 5 minutes.

DOUGH temperature should be between 24°C to 26°C.

BULK fermentation the dough for 30 minutes.

SCALE the dough weight to 300gm & stretch it into a slightly longer shape.

INTERMEDIATE proof for 30 minutes, shape it in a proper baguette and again ferment it for 35 to40 minutes at 32°C and 85% humidity.

BAKE at 240°C under a falling temperature of 210°C for 25 to 30 minutes. Bake it with lots of steam.



T65 bread flour is suitable for baking crusty artisan bread. It is made from the hard wheat variety and little coarse in granulation. This flour has moderate ash and high gluten content required for baking artisan bread with open texture crumbs and crispy crust.


This strong flour contains protein in the range of 12% to 14%.


The 65 refers to the amount of mineral content that is left after burning the flour i.e. T65 has about 0.65% mineral content.


Josef Marc T65 Bread Flour is well appreciated to make any kind of crusty bread being coarse in granulation high in protein and gluten content this flour gives light open textured bread. This flour is ideal for making baguettes.

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