Bread Flour Conversion Calculator
Convert between all-purpose, bread, and whole wheat flour with automatic hydration adjustments.
Returns adjusted water in grams per flour type.
Bread hydration is the ratio of water to flour in a dough, expressed as a percentage. It’s the single most important variable in bread baking — it determines crumb structure, crust texture, and how easy the dough is to handle.
The Formula:
Hydration (%) = (Water weight / Flour weight) × 100
For the reverse — calculating water needed:
Water (g) = (Hydration % / 100) × Flour weight (g)
Hydration Reference Guide:
| Hydration | Bread Style | Texture |
|---|---|---|
| 55–65% | Bagels, pretzels | Stiff, easy to shape |
| 65–75% | Sandwich loaves | Moderate, beginner-friendly |
| 75–85% | Sourdough, baguettes | Sticky, open crumb |
| 85–100% | Ciabatta, focaccia | Very wet, requires folding |
Worked Example:
Recipe calls for 500 g bread flour at 72% hydration:
Water = (72 / 100) × 500 = 360 grams
If you add 50 g of whole wheat flour as a swap, increase hydration by 2–3% because whole wheat absorbs more water:
New water = (75 / 100) × 500 = 375 grams
Practical Tips:
- Always weigh flour and water — volume measurements are unreliable for hydration
- High-protein bread flour (12–14% protein) handles higher hydration better than all-purpose flour
- Add water in stages when making high-hydration dough; hold back 5–10% until you feel the texture
- Autolyse (resting flour + water 20–30 min before adding yeast) dramatically improves extensibility at any hydration level
- Humidity and flour age affect absorption — dough feel matters as much as numbers