High-Extraction Flour
1.030× absorption · 12.00–13.50% protein · hydration 72–82%
- Protein
- 12.00–13.50%
- Absorption
- 1.030×
- Hydration range
- 72–82%
- Category
- high-extraction
About High-Extraction Flour
High-extraction flour (also called 'T85' in French classification or 'sifted whole wheat' colloquially) contains 80-90% of the wheat kernel — more of the bran and germ than refined bread flour (which extracts ~72%), but less than whole wheat (100%). The result is flavor complexity approaching whole wheat with handling properties closer to bread flour. Absorption is 3% above bread flour. Central Milling's Artisan Bakers Craft Plus and Bob's Red Mill Artisan Bread Flour are references. Chad Robertson's Tartine Country Loaf historically used high-extraction at 80% + whole wheat at 10% + bread flour at 10% for its signature flavor profile.
Technique
Autolyse 45-60 min. 3-4 stretch-and-folds. Supports 78-80% hydration reliably. Excellent base for country-loaf-style hearth breads.
Hydration guide for High-Extraction Flour
Baker's-percentage workable range: 72% — 82%. Absorption is 1.030× bread-flour baseline, so recipes written for bread flour need 3% more water when substituting High-Extraction Flour.