Which Flour for Which Bread? A Bread Flour Guide
Find the bread you want to bake below to see which flour to use and how much water it usually needs. Then pick up the flour and gear to make it.
| Bread | Best flour | Typical hydration | What to buy |
|---|---|---|---|
| Country sourdough | Bread flour, plus 10 to 20% whole wheat | 70 to 80% | King Arthur Bread FlourKing Arthur Whole Wheat Flour |
| Beginner sourdough | Bread flour | 65 to 70% | King Arthur Bread Flour |
| Whole wheat sandwich bread | Whole wheat plus bread flour | 68 to 75% | King Arthur Whole Wheat FlourUSA Pan Bakeware Aluminized Steel 1 lb Loaf Pan |
| White sandwich bread | Bread flour or all-purpose | 60 to 65% | King Arthur Bread FlourUSA Pan Bakeware Aluminized Steel 1 lb Loaf Pan |
| Neapolitan pizza | Italian 00 pizza flour | 60 to 65% | Antimo Caputo Pizzeria FlourBaking Steel Original |
| New York pizza | Bread flour | 60 to 65% | King Arthur Bread FlourUnicook Heavy Duty Cordierite Pizza Stone |
| Focaccia | Bread flour or all-purpose | 75 to 85% | King Arthur Bread Flour |
| Ciabatta | Bread flour | 75 to 85% | King Arthur Bread FlourUnicook Heavy Duty Cordierite Pizza Stone |
| Baguette | All-purpose or bread flour | 65 to 75% | King Arthur Bread FlourWire Monkey UFO Bread Lame |
| Bagels | High-protein bread flour | 55 to 60% | King Arthur Bread FlourBosch Universal Plus Stand Mixer |
| Deli rye | Bread flour plus 20 to 40% rye | 65 to 72% | Bob's Red Mill Dark Rye FlourKing Arthur Bread Flour |
| Brioche and cinnamon rolls | All-purpose or bread flour, enriched with butter, eggs and milk | Varies (enriched dough) | KitchenAid Artisan Series 5 Quart Tilt-Head Stand Mixer |
Three rules for choosing flour
Protein builds structure
Higher-protein flour makes stronger gluten, which traps more gas for taller, chewier bread. Use bread flour for sourdough, bagels and pizza.
Whole grains drink more water
Whole wheat and rye absorb more water than white flour. When you swap some in, add a little extra water too.
Start lower, then go higher
Wetter dough gives a more open crumb but is harder to handle. Start at the low end of the range and add water as your skills grow.
Frequently asked questions
What's the difference between bread flour and all-purpose flour?
Bread flour has more protein, usually around 12 to 13 percent, which builds stronger gluten for a chewier, taller loaf. All-purpose is around 10 to 12 percent.
Can I use all-purpose flour for sourdough?
Yes. It makes a slightly softer loaf and the dough may feel stickier. Lower the water a little the first time.
What is 00 flour?
An Italian grade of very finely milled flour. Pizza versions make a soft, stretchy dough that suits very hot ovens.
What does hydration mean?
The weight of water as a percentage of the flour weight. 350 grams of water to 500 grams of flour is 70 percent hydration.
Not sure what gear you actually need?
Answer three quick questions and we'll match you with the right setup for the bread you want to bake.