Bread Flour
High-protein wheat flour — the gold standard for sourdough. Strong gluten network for excellent oven spring and chewy crumb.
mildwheatyneutral
12.0g
Protein / 100g
65–80%
Hydration Range
strong
Gluten Strength
100%
Max in Blend
Nutrition Facts (per 100g)
Calories361 kcal
Protein12.0g
Carbohydrates72.5g
Dietary Fiber2.4g
Total Fat1.66g
Iron0.90mg
Source: USDA FoodData Central (FDC #168913) — SR Legacy data
Sourdough Baking Guide
Hydration
Baseline — all hydration guidelines assume bread flour.
Recommended range: 65–80%
Gluten
Strong — excellent for sourdough structure
Fermentation Speed
Ferments at standard speed, similar to bread flour.
Tips
- 1.The default choice for sourdough — strong gluten handles long fermentation well.
- 2.Produces reliable oven spring and a chewy, open crumb.
- 3.King Arthur Bread Flour is 12.7% protein; other brands range 11.5–13.5%.
Related Flours
Try a Recipe
Sources
- Nutrition data: https://fdc.nal.usda.gov/food-details/168913/nutrients
- Protein percentage: https://www.kingarthurbaking.com/blog/2023/09/25/protein-percentage
- Hydration baseline: https://flourwise.com/blog/sourdough-hydration-chart/