At a Glance
A medium-strong wheat flour common in Germany: darker and higher-extraction than Type 550 but lighter than wholemeal. Good balance of strength and flavor for hearth breads.
💡 The type number (1050) refers to residual mineral content (mg ash per 100g flour) and correlates with extraction — higher numbers indicate more bran and germ included, giving fuller flavor and higher water absorption [1].
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Essential for accurate measurement of flour and water
Large Mixing Bowl
Comfortable volume for autolyse and bulk fermentation
Dough Scraper/Bench Knife
Useful for folding and dividing sticky doughs
Dutch Oven or Cast Iron Pot
Creates steam and oven spring for artisan loaves
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Properties
| Type number | 1050 |
| Extraction rate | ≈85% (medium-high) |
| Color | Cream to light tan |
| Flavor | Nutty, wheaty, slightly sweet |
| Protein content | 11-12.5% |
| Water absorption | Medium-high (62-70%) |
⚠️ Type 1050 contains more bran particles and enzymes than highly refined flours; it develops good structure but can feel coarser. Adjust hydration and mixing to account for particle size and enzyme activity [1][2].
Best Uses
✓ Ideal for:
- • Artisan sourdough loaves
- • Country-style bread and bâtards
- • Mixed-grain breads where stronger flavor is desired
- • Breads that benefit from slightly lower gluten extensibility
✗ Not ideal for:
- • Very light, soft sandwich bread → Use Type 550 or strong bread flour with higher protein
- • Confectionery or very fine pastries → Use pastry flour or cake flour
Mixing recommendations:
Behavior in Dough
Consistency
Smoother and slightly coarser than fine white flours; holds shape well during bulk fermentation
Development
Responds well to moderate mixing; exhibits good gluten formation — you can achieve strength with folds rather than extensive mechanical kneading
Fermentation
Ferments predictably; increased enzyme activity versus low-extraction flours can slightly accelerate sugar release and fermentation
Sourdough required!
Not strictly required, but sourdough complements Type 1050 by improving shelf life, flavor and crumb stability; sourdough acidity also moderates amylase activity from bran particles [1][2].
Minimum: Use a mature starter at typical refreshment (20-40% of flour as levain depending on recipe)
Hydration
Recommended: 62-70% for most loaves; start at 65% and adjust based on feel
Because of bran and larger particles, the dough may require slightly higher hydration than white flours; allow a 20–40 minute autolyse for better water absorption
Alternatives & Substitutes
Direct alternatives:
Lighter, less bran; lower water absorption and a finer crumb
Darker, more intense flavor and higher absorption — good if you want more whole-grain character
Higher protein for very open crumb and tall oven spring; needs slightly less water
International equivalents:
| Country | Flour | Brands |
|---|---|---|
| USA | High-extraction / whole wheat blends | King Arthur, Bob's Red Mill |
| UK | Wholemeal bread or brown bread flour | Doves Farm |
| France | T80/T110 flours approximate similar extraction |
Where to Buy
🛒 Supermarket
- Major European supermarkets and some specialty stores
🌿 Organic
- Local organic grocers and co-ops
🌾 Mills Online
💡 Choose freshly milled or recently packed bags — fresher flour yields stronger flavor and more consistent water absorption [2].
Storage
Shelf life
6-12 months sealed; 3-6 months after opening depending on storage conditions
Storage location
Cool, dry, dark place in an airtight container; refrigerate or freeze if you won't use it quickly
⚠️ Higher-extraction flours contain more oil from germ and will oxidize faster than white flours — keep airtight and use within months for best flavor [2].
Recipes with this flour
Recipes on this site that work particularly well with Wheat Type 1050: