Baking bread depends on quality ingredients and the right flour. But how do the common types of flour differ — and which flour suits which loaf? This article summarises the basics concisely and offers practical guidance for use at home and in the bakehouse.
Understanding flour: extraction rate, type number and wholegrain
The type number on flour packaging in Germany indicates the mineral content (ash content): the higher the number, the more of the grain's bran is included. Light, refined flours (low type number) produce a finer crumb and are generally longer‑lasting in storage. Wholegrain flours contain the whole grain including the bran and germ; they provide more fibre and minerals, absorb more water and are usually less shelf‑stable.
Common flours for bread baking
Wheat flour
Wheat builds an elastic gluten network and suits many bread styles — from light and airy to robust. Typical types are:
- Wheat flour Type 405 – very light, for especially fine, soft pastries
- Wheat flour Type 550 – somewhat stronger, a frequent choice for breads and rolls
- Wheat flour Type 1050 – darker, more flavourful, for heartier wheat and mixed breads
Spelt flour
Spelt is related to wheat and also develops a gluten structure, but it reacts more sensitively to intensive kneading. Common types:
- Spelt flour Type 630 – light, for fine‑textured, mildly flavoured breads
- Spelt flour Type 1050 – darker, more robust, for stronger spelt and mixed breads
Rye flour
Rye breads are flavourful and filling. Rye doughs behave differently to wheat or spelt doughs; a stable gluten network is less important here. Typical rye and farmhouse breads are usually acidified (e.g. with sourdough). Common types are:
- Rye flour Type 997 – comparatively light
- Rye flour Type 1150 – for many classic rye and mixed breads
- Rye flour Type 1800 – very dark, approaching wholegrain
Mixed flours and mixed breads
Mixed flours combine different cereals or type numbers. They often marry the openness of lighter flours with the flavour of darker flours or wholegrain content. This lets you control texture, flavour and crust formation deliberately.
Which flour for which bread?
Light, soft breads
For fine, airy breads like baguette or ciabatta, refined flours are suitable: Wheat Type 405 or 550 and Spelt Type 630. They encourage a delicate crumb and strong oven spring.
Balanced mixed breads
For a well‑balanced mixed bread, include a portion of darker flour (e.g. Wheat or Spelt Type 1050) or some rye flour. As a straightforward starting point, a moderate share of darker or rye‑containing flours works well; beginners often use around one third to keep dough handling and flavour manageable.
Hearty farmhouse and rye breads
For robust farmhouse loaves, rye flours are central. Make sure the dough is suitably acidified (classically with sourdough) so crumb and flavour come together.
Practical tips for dough handling
- Water absorption: darker types and wholegrain absorb more water. Adjust hydration gradually.
- Kneading: knead spelt doughs gently; wheat doughs can tolerate more intensive work. Rye doughs are mixed for a shorter time and will feel stickier — this is normal.
- Baking environment: in a wood‑fired oven or bakehouse loaves develop a particularly pronounced crust. A little steam at the start supports oven spring and shine.
Conclusion
The choice of flour determines crumb, crust and flavour: light types for airy breads, darker types and mixes for more character, and rye for hearty classics with sourdough. Beginners often start with light wheat or spelt flours and gradually add darker types, rye and wholegrain — whether in a home oven or a wood‑fired oven or bakehouse.