Organic Bread Flour
0.990× absorption · 11.50–13.00% protein · hydration 64–77%
For sourdough, Organic Bread Flour works best at 64–77% hydration. With 11.50–13.00% protein, it absorbs about 1% less water than standard bread flour.
- Protein
- 11.50–13.00%
- Absorption
- 0.990×
- Hydration range
- 64–77%
- Category
- refined-wheat
What is Organic Bread Flour?
Organic bread flour varies more in spec than conventional bread flour due to varietal diversity in organic wheat sourcing. Protein ranges 11.5-13%, typically slightly lower than conventional bread flour (12-13.5%). Absorption is marginally less (~1% below baseline) reflecting the protein variance. King Arthur Organic Bread Flour, Central Milling Organic Artisan Bakers Craft, and Janie's Mill Organic Bread Flour are primary US references. Worth using when organic certification matters to you or the customer; performance is ~95% of conventional bread flour.
How do you bake with Organic Bread Flour?
Same as conventional bread flour but allow 2-3% more proofing time (slightly weaker gluten on some batches). Autolyse 45-60 min. 3-4 stretch-and-folds.
What hydration % for Organic Bread Flour?
Baker's-percentage workable range: 64% — 77%. Absorption is 0.990× bread-flour baseline, so recipes written for bread flour need 1% less water when substituting Organic Bread Flour.
Related references on this site
- Organic Bread Flour at 70% hydration — formula — calculator pre-set with this flour and hydration combination
- Organic Bread Flour hydration range deep-dive — 64-77% workable range with technique notes
- Bread Flour — hydration & absorption — same refined wheat family — compare protein and water behaviour
- All-Purpose Flour — hydration & absorption — same refined wheat family — compare protein and water behaviour
- Italian Type 00 Flour — hydration & absorption — same refined wheat family — compare protein and water behaviour
- Full comparison: Organic Bread Flour vs Bread Flour — side-by-side protein, absorption, and hydration-range differences
- Guide: baker's percentage explained — how protein, absorption, and hydration combine in the math
- Guide: whole-grain hydration adjustments — absorption multipliers for whole-wheat, rye, spelt, einkorn
- All flour types — grouped by category (refined, whole-wheat, rye, ancient-grain)
- Reverse calculator: water → hydration % — you have a flour-and-water weight, want the hydration
- Water temperature calculator — your flour temperature is an input — land the dough at the target
- Hydration chart by bread type — typical hydration % for every loaf, at a glance
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.
Affiliate links. As an Amazon Associate, SourdoughHydration earns from qualifying purchases at no extra cost to you.
Digital kitchen scale (0.1 g)View on Amazon →- Dutch oven / combo cookerView on Amazon →
- Banneton proofing basketView on Amazon →
- Bread lameView on Amazon →
- Bench scraperView on Amazon →
- High-protein bread flourView on Amazon →
- Danish dough whiskView on Amazon →
As an Amazon Associate, SourdoughHydration earns from qualifying purchases at no extra cost to you. More on how this is funded.
Organic Bread Flour at every hydration level
Organic Bread Flour usually works between 64% and 77% hydration — drier gives a stiffer dough, wetter a slacker one. Tap a level for the technique, the absorption math and a calculator set to it.
| Hydration | Water per 500 g | For Organic Bread Flour |
|---|---|---|
| 55% | 275 g | Drier than usual |
| 60% | 300 g | Drier than usual |
| 65% | 325 g | In its range |
| 70% | 350 g | In its range |
| 72% | 360 g | In its range |
| 75% | 375 g | In its range |
| 78% | 390 g | Wetter than usual |
| 80% | 400 g | Wetter than usual |
| 82% | 410 g | Wetter than usual |
| 85% | 425 g | Wetter than usual |
| 90% | 450 g | Wetter than usual |
| 95% | 475 g | Wetter than usual |