Bread Flour Conversion Calculator

Flour conversion for bread baking requires adjusting hydration levels because different flours absorb water differently.

Protein content by flour type:

• All-purpose flour: 10–12% protein
• Bread flour: 12–14% protein
• Whole wheat flour: 13–14% protein (plus bran)

Conversion rules:

All-purpose → Bread flour (1:1 weight swap):

• Use same amount of bread flour
• Reduce water by 2–3% (bread flour absorbs more)
• Optionally add 1 tsp vital wheat gluten per cup for extra chew

All-purpose → Whole wheat:

• Substitute up to 50% whole wheat (100% requires experience)
• Increase water by 5–10% (bran absorbs more liquid)
• Let dough rest 20–30 min (autolyse) to soften bran

Bread flour → Whole wheat:

• Substitute up to 50% whole wheat
• Increase water by 3–7%

Hydration formula: Hydration % = (Water weight / Flour weight) × 100

Typical hydration levels:

• Sandwich bread: 60–65%
• French bread: 65–70%
• Ciabatta: 75–80%
• Whole wheat bread: 70–75%

Tip: When substituting whole wheat, start with 25% whole wheat / 75% white flour and adjust from there.