Hydration guide

All-Purpose Flour Hydration Guide

Workable range: 60–72% · Absorption: 0.970× bread flour · Midpoint target: 66%

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How All-Purpose Flour behaves at each hydration

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.

Substituting All-Purpose Flour for bread flour

Absorption multiplier: 0.970×. When substituting for bread flour, subtract about 3% water. For example: a 75% bread-flour recipe becomes 73% when using 100% All-Purpose Flour.

The calculator below is pre-set to 66%. Adjust the slider to match your target. Salt and levain percentages are the flour-independent defaults (2.0% and 20%).

Technique at target hydration

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%.

Calculator pre-set to 66%

Flour to add
450 g
Water to add
280 g
Salt
10 g
Levain @ 100%
100 g
Total dough
840 g
Effective hydration
66%
How the math works

Total water = flour × hydration %. Your levain contributes 50 g flour + 50 g water — both count toward the totals. You add only the remainder as fresh flour and water.

Salt % is computed on total flour weight, not final-dough flour.

Open 65% hydration guide →

To bake this recipe you need

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The gear that makes the math work

A short, honest baking kit. The scale matters most — every weight on this page is in grams. The Dutch oven is what turns a good crumb into a great crust.

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  • Digital kitchen scale (0.1 g)Digital kitchen scale (0.1 g)

    Baker's percentage is by weight, not volume — a 0.1 g scale is what makes the math on this page accurate.

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  • Dutch oven / combo cookerDutch oven / combo cooker

    Traps steam for the first bake phase — the single biggest factor in oven spring and a blistered, glossy crust.

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  • Banneton proofing basketBanneton proofing basket

    Wicks moisture and holds shape during the final proof, so high-hydration dough doesn't spread flat.

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  • Bread lameBread lame

    A sharp lame scores clean ears — the cut that decides whether the loaf opens up or bursts at the side.

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  • Bench scraperBench scraper

    Steel scraper handles wet, sticky high-hydration dough without tearing the gluten you just built.

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  • High-protein bread flourHigh-protein bread flour

    The math assumes ~12–14% protein. Real bread flour absorbs the hydration you calculate — all-purpose won't.

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  • Danish dough whiskDanish dough whisk

    Mixes shaggy, high-hydration dough in seconds without the gluey mess of a spoon or your hands.

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Or learn the craft by ear

The numbers here are the what; a good baking book is the why. An Audible trial gets you any title free — Michael Pollan’s Cooked(the “Air” chapter is the best story ever told about why bread rises) is a perfect first listen.

Start a free Audible trial →

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Gear guides — what actually matters

Common questions

What hydration should I use with All-Purpose Flour?

60-72% is the standard range. Middle of the range (66%) is a safe starting point.

How do I substitute All-Purpose Flour for bread flour in a recipe?

Water adjustment: subtract about 3% water. 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%.

Can I use All-Purpose Flour for open-crumb hearth loaves?

All-Purpose Flour is best at 60-72% hydration — lower than the 75-82% open-crumb target. Blend with bread flour (20-40% All-Purpose Flour / remainder bread flour) for open crumb with All-Purpose Flour's flavor.