Wheat Flour Type 405 vs 550 – Which to Use for Sourdough?

Direct comparison of German wheat flour types 405 and 550 for sourdough baking: differences in protein, absorption, best uses, and how to convert recipes.

Quick Answer

Which should I use?

**Type 405** is lighter, lower-protein, and great for soft sandwich loaves and delicate crumb. **Type 550** has higher protein and extraction — better for sturdier crust, more oven spring, and rustic boules.

💡 For tender crumb use 405; for structure and fermentation resilience use 550.

Comparison Table

Property Option A Option B Significance
Typical protein 8-10% (405) 10-12% (550) Higher protein builds stronger gluten and holds gas better
Ash (approx.) 0.40% (405) 0.55% (550) Higher ash = more bran/mineral content, more flavor
Extraction rate Lower, more refined Slightly higher, more endosperm/aleurone 550 is slightly less refined than 405
Color Very white Off-white
Flavor Neutral, mild Wheatier, slightly nutty
Water absorption 60-64% 62-66% 550 generally accepts a little more water
Best uses Soft sandwich loaves, enriched doughs Country loaves, baguettes, hearth breads
Availability Very common (supermarkets) Very common (supermarkets, mills)

When to Use Which?

Soft sandwich loaf / milk bread 405

Lower protein yields tender crumb and light texture

Rustic boule or baguette 550

Higher protein and absorption improve structure and oven spring

High-hydration sourdough 550

Handles higher hydration with better gluten support

Enriched doughs (butter, eggs) 405

Gives soft, fine crumb common in enriched breads

Beginner sourdough baker 550

More forgiving during fermentation and shaping[1]

When you want whiter crumb 405

Cleaner, paler appearance

Can I Mix Both?

Can I mix both?

Yes. Mixing 405 and 550 lets you tune protein and flavor while keeping hydration moderate. Many bakers blend to balance softness and strength[1][2].

50% Type 405 + 50% Type 550
→ Balanced crumb and structure; good all-purpose flour
30% Type 405 + 70% Type 550
→ Stronger dough with slightly softer crumb than pure 550
80% Type 405 + 20% Type 550
→ Soft crumb but improved handling during fermentation

Converting Recipes

A → B

Flour: Replace 1:1

Water: Increase water by 1-3% (by flour weight)

→ Dough will be slightly stronger and may need a touch more water or longer autolyse

B → A

Flour: Replace 1:1

Water: Reduce water by 1-3% (by flour weight)

→ Softer crumb, weaker gluten — reduce handling intensity

💡 When converting, weigh everything on a [digital kitchen scale](https://amzn.to/4pUMVHi) and start with ±1–2% water adjustment; observe dough during autolyse and bulk fermentation and adapt. Use an [instant-read thermometer](https://amzn.to/49Xsgwp) to monitor dough temperature if needed[1][2].

Sources

  1. [1]
    The Perfect Loaf – The Perfect Loaf – Link
  2. [2]
    Plötzblog – Plötzblog – Link