All-Purpose Flour
0.970× absorption · 10.50–11.70% protein · hydration 60–72%
- Protein
- 10.50–11.70%
- Absorption
- 0.970×
- Hydration range
- 60–72%
- Category
- refined-wheat
About All-Purpose Flour
All-purpose flour (AP) sits between cake flour and bread flour in protein content. At 10.5-11.7% protein, it produces softer sourdough with more tender crumb but less oven spring than bread flour. Absorption is ~3% lower than bread flour baseline. King Arthur's AP is the US reference (11.7% protein); Gold Medal and Pillsbury run slightly lower (10.5-11%). Use AP when you want a softer hearth loaf, a sandwich-style sourdough pan loaf, or when blending into enriched doughs like brioche. AP absorbs less water — recipes designed for bread flour need hydration reduced by ~3% when substituting AP.
Technique
Shorter autolyse (20-30 min) — longer autolyses over-soften the gluten. Fewer stretch-and-folds (2-3 sets) to avoid tearing the weaker gluten structure. Best for beginner hydration range 65-70%.
Hydration guide for All-Purpose Flour
Baker's-percentage workable range: 60% — 72%. Absorption is 0.970× bread-flour baseline, so recipes written for bread flour need 3% less water when substituting All-Purpose Flour.