Wheat Flour Type 812 – Properties, Usage, Alternatives

Everything about wheat flour Type 812: what it is, how it behaves in dough, how to use it in sourdough, and suitable substitutes.

At a Glance

Wheat Type 812 is a medium-strong European wheat flour sitting between standard all-purpose and high-extraction bread flours. It gives fuller flavor and more color than T550/T650 while retaining good gluten strength for loaves with open crumb and structure.

💡 The type number (812) refers to the mineral residue in mg per 100 g flour after ash testing; higher numbers mean more bran and germ particles remain and a more 'whole' character. This influences water absorption, enzyme activity, and flavor [1][2].

Wheat flour 812 (DE) Medium-extraction bread flour Strong all-purpose (informal)

Properties

Type number 812
Extraction rate ~82-86%
Color Creamy to light tan
Flavor Wheaty, slightly nutty
Protein content 10.5-12.5%
Water absorption Moderately high (60-68%)

⚠️ Mid-extraction flours like T812 retain more bran and enzymes than refined flours; that increases water absorption and flavor but can accelerate fermentation. Adjust starter and fermentation times accordingly [1][2].

Best Uses

✓ Ideal for:

  • • Sourdough boules and batards with slightly darker crumb
  • • Mixed wheat-rye breads
  • • Pan loaves with good oven spring
  • • Breads where a balance of flavor and extensibility is desired

✗ Not ideal for:

Mixing recommendations:

100% Type 812
→ Distinct wheaty flavor, slightly denser than 550 but excellent crust and shelf life
70% Type 812 + 30% Type 550
→ Open crumb with richer flavor and improved extensibility
50% Type 812 + 50% Whole Grain Wheat
→ Robust, hearty loaf; increase hydration by 2–4%

Behavior in Dough

Consistency

Slightly heavier and more extensible than white bread doughs; tends to feel tacky at equivalent hydration due to bran particles.

Development

Forms a strong gluten network if properly autolysed and folded; expect shorter kneading times but more folds during bulk fermentation to build structure [1].

Fermentation

Ferments faster than lower-extraction white flours because active enzymes and extra nutrients feed the starter; reduce bulk time 10–20% as a starting point.

Sourdough required!

Sourdough fermentation moderates enzymatic activity, improves flavor, and strengthens crumb structure with mid-extraction flours. The acid produced stabilizes starches and improves shelf life [1][2].

Minimum: No absolute minimum, but prefer a mature sourdough levain (20–30% prefermented flour) for best results.

Hydration

Recommended: 60–68% as a baseline; adjust +2–4% for whole-grain blends or warm environments.

Use an accurate [Digital Kitchen Scale](https://amzn.to/4pUMVHi) when calculating hydration and weighing flour and water.

Alternatives & Substitutes

Direct alternatives:

Type 700

Slightly lighter extraction, less flavor, slightly lower water absorption

Type 1050

Higher extraction, stronger flavor and absorption; increase water and shorten fermentation

All-purpose / T550

Cleaner white crumb, lower absorption, milder flavor

International equivalents:

Country Flour Brands
USA High-protein all-purpose or bread flour King Arthur, Bob's Red Mill
UK Strong baker's flour or 'brown' wheats Doves Farm
France T80 or T110 for darker mid-extraction equivalents

Where to Buy

🛒 Supermarket

  • Specialty supermarkets and European delis that stock German flours
  • Some Whole Foods stores carry higher-extraction wheat

🌿 Organic

  • Local co-ops
  • Natural grocers with a milling section

💡 If possible buy freshly milled higher-extraction flour from a mill for superior aroma; store sealed and use within a few months for best flavor [2].

Storage

Shelf life

6–9 months sealed; 3–5 months after opening depending on storage conditions.

Storage location

Cool, dry, dark; seal airtight to prevent oxidative rancidity. Consider refrigeration for long-term storage.

⚠️ Higher extraction flours contain more oil from germ and can oxidize faster than refined flours—keep stock fresh and buy smaller quantities if unused often [2].

Recipes with this flour

Recipes on this site that use wheat Type 812 or where it performs well:

Medium-Extraction Country Loaf 100% Type 812 or blend Mixed Wheat-Rye Sourdough 50% Type 812 + 50% Rye 815 Hearty Sandwich Loaf 70% Type 812 + 30% Type 550

Sources

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