At a Glance
Weizen Type 405 is Germany's finest white wheat flour — low ash, soft texture, and mild flavour. It's equivalent to all-purpose or plain flour in many countries and excels in tender crumb breads, rolls, pastries and spongey sourdoughs.
💡 The type number (405) refers to the residual mineral (ash) content measured in mg per 100 g of flour — lower numbers mean more refined, whiter flour with less bran and germ.[1]
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Essential for accurate baker's percentages and consistency
Dough Scraper/Bench Knife (OXO)
Useful for mixing, folding and dividing sticky wheat doughs
Dutch Oven or Cast Iron Pot (CRUSTLOVE)
Creates steam and high radiant heat for better oven spring and crust
Large Mixing Bowl (LIANYU)
Roomy bowl for autolyse, bulk fermentation and stretch-and-folds
Banneton Proofing Basket (DOYOLLA)
Supports final proof and creates a tight skin for scoring
As an Amazon Associate we earn from qualifying purchases. Links are affiliate links.
Properties
| Type number | 405 |
| Extraction rate | ~60-70% |
| Color | White |
| Flavor | Mild, slightly sweet |
| Protein content | 9-11% (varies by brand) |
| Water absorption | Moderate (55-65%) |
⚠️ Type 405 has less bran and germ so it ferments predictably and produces a soft crumb, but fewer enzymes and minerals than higher-extraction flours — this affects flavor development over long fermentations.[1] [2]
Best Uses
✓ Ideal for:
- • Soft sandwich loaves and buns
- • Viennoiserie and enriched doughs
- • Sourdoughs aiming for open crumb but tender texture
- • Everyday white bread and rolls
✗ Not ideal for:
- • Dense, rustic whole-grain loaves → Use higher extraction or wholemeal flours
- • High-structure hearth loaves that need strong gluten → Use strong bread flour (higher protein)
Mixing recommendations:
Behavior in Dough
Consistency
Smooth and less sticky than high-extraction flours; easier to handle for stretch-and-folds and shaping.
Development
Responds well to conventional gluten development techniques (stretching, folding, laminations); windowpane usually achievable.
Fermentation
Ferments cleanly; long cold retard gives better flavor since intrinsic enzyme content is lower than wholemeal flours.[2]
Sourdough required!
Not required, but sourdough or preferments add acidity and flavour complexity that Type 405 lacks on its own. For extended autolyse or long bulk, using a [kitchen scale](https://amzn.to/4pUMVHi) and controlled starter percentages helps predictably manage activity.[1]
Minimum: If using sourdough, 15-30% preferment (based on total flour) is a common starting point for balanced flavor and rise.
Hydration
Recommended: 55-65% for most loaves
Higher hydration (65%+) is possible but will yield a more open crumb and softer crust; use a [dough scraper](https://amzn.to/3LR1f5E) to handle wetter doughs and a [large mixing bowl](https://amzn.to/45rc1Gk) for comfortable mixing.
Alternatives & Substitutes
Direct alternatives:
Very similar in refinement and protein; may need small hydration tweak.
Slightly higher ash and protein — better for hearth breads, needs ~2-4% more water.
Stronger gluten; good when more oven spring and chew are desired.
International equivalents:
| Country | Flour | Brands |
|---|---|---|
| USA | All-purpose (Bob's Red Mill, King Arthur) | King Arthur, Bob's Red Mill |
| UK | Plain flour / Strong white depending on protein | Doves Farm |
| France | T45 (very fine patisserie) or T55 (closer to 405 for bread) |
Where to Buy
🛒 Supermarket
- Large supermarkets and local German-style bakeries carry Type 405 equivalents
🌿 Organic
- Health food stores and organic mills offer stone-milled or organic Type 405 alternatives
🌾 Mills Online
💡 For better flavour consider a mix of fresh-milled higher extraction with Type 405 for refined crumb and improved aroma.[2]
Storage
Shelf life
6-12 months (sealed), 3-4 months (opened)
Storage location
Cool, dry, dark. For longer storage keep sealed in fridge/freezer and bring to room temp before use.
⚠️ Refined flours have lower fat than wholegrain so they keep longer, but humidity and temperature still affect shelf life.[1]
Recipes with this flour
Recipes on this site that work well with Type 405: