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
How we build and check this calculator
This calculator runs entirely in your browser, so the numbers you enter stay on your device. The math behind it is written by hand and tested against worked examples and standard references before the page goes live.
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