Trying new flours? Read this!
Before you start experimenting with different grains, you need to understand that flour is not just about flavour. It is about chemistry. Swapping one for another can completely change how your dough behaves, how much water it needs, and whether or not your loaf actually holds its shape.
Here is what you need to know about some of the most common flours and how they work in the oven.
Bread Flour / White Flour
Bread flour is the foundation for most traditional bakes. It is processed to remove the bran and germ, leaving you with a fine powder that is high in protein, usually 12% to 14%. High protein means high gluten, so when you knead bread flour, you are building a strong, elastic web that traps air bubbles.
For hydration, most recipes sit around 70% to 75% water. It absorbs predictably and holds its shape well, which is why it is the go-to for chewy artisan loaves, bagels, and pizza dough. If you want that classic stretch and pull texture, this is what you need.
This flour thrives when you use the autolyse method and work the dough to strengthen the gluten. Spend up to 10-15 minutes working the dough by hand during the initial mixing and strengthening.
Whole Wheat Flour
This includes the entire grain kernel, meaning the bran, germ, and endosperm are all present. It is darker, heavier, and carries a much heartier, nuttier profile than white flour. Those tiny shards of bran act like little knives, cutting through gluten strands as they form. This is why 100% whole wheat bread is often shorter and denser.
Whole wheat requires a higher hydration. Because of the extra fiber, it absorbs significantly more liquid. If you are swapping this into a white flour recipe, you will need to increase your water by 5% to 10% or the dough will be stiff and crumbly.
If you are a beginner, do not go 100% whole wheat right away. Start by replacing about 10% to 20% of your bread flour with whole wheat so you get the flavor without sacrificing the structure, and increase your hydration slightly as well.
For this flour autolyse can be helpful, but I recommend a slower autolyse time 15-20 minutes to soften the bran. A longer autolyse period can cause the gluten to break down and we don't want that.
Rye Flour
Rye flour is so so different from the rest! It is naturally low in gluten and contains complex sugars called pentosans that make the dough feel sticky and clay-like rather than stretchy. It produces a deep, earthy and tangy flavour.
Rye absorbs a lot of water, but it does not use it to build strength. You usually need more water, but the dough will never feel strong. It creates a tight, wet interior rather than a big, airy crumb. Rye can be a literal mess to handle, so start by adding just 5% to 10% to your standard bread flour recipe. It will give your sourdough a massive boost in fermentation and flavor without turning your dough into unworkable glue. I still think it is possible to have success baking with a large % of rye flour as a first time baker, if you know what to expect and follow guidelines.
If using a high % of rye you can skip the autolyse. Mix the ingredients well and proceed with fermentolyse. It will not be necessary to work the dough to build strength due to there being very little gluten.
If you are only using a small % percentage of rye then you will likely benefit from autolyse and gluten strengthening by working the dough depending on the other flour it is mixed with.
Spelt Flour
Spelt has a slightly sweet quality that makes standard whole wheat seem bitter by comparison. While it has a decent protein content, the gluten is fragile. If you over-knead spelt, the structure can actually break down and turn runny.
Spelt needs less water than both whole wheat and standard bread flour. It gets slack very easily because it does not hold onto moisture the same way. Start by reducing your standard water amount by about 5% to 10% compared to a white flour recipe to keep the dough from spreading flat and work it more gently.
Einkorn Flour
This is an ancient grain. It is a landrace grain, meaning it has not been hybridized or crossbred like modern wheat.
Einkorn absorbs liquid very slowly, so the dough will feel like a sticky mess at first, this is normal, you do not need to adjust the flour amount, just give it time to absorb the moisture. It typically requires less moisture as well. Einkorn provides a deep, toasted-nut profile and a beautiful golden crumb.
Mix a small amount, maybe 10% to 15%, into your bread flour base at first. This lets you enjoy the ancient grain while the bread flour provides the necessary structure.
Notes:
When starting with a new type of flour I recommend that you start slowly by adding 5-10% and increasing over time. Depending on the flour you will also need to adjust the hydration and the way you handle the dough.