Are you struggling to find a good strong bread flour for baking sourdough? Vital Wheat Gluten is used to add protein to flour to increase its protein content, in turn improving the strength of the dough.
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I’ll take you on the first step of my recipe testing using vital wheat gluten. I’ll be giving it a dry run using an 11% all purpose flour to see if it improves the strength of the dough. I have used this all purpose flour without vital wheat gluten tirelessly to try and create a sourdough recipe for people who could only find low protein flours during lockdown. Every attempt failed miserably so I’m excited to see if this product will help strengthen the dough.
I’ll be following up with future videos using vital wheat gluten to work out which applications it works best for.
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My Baking Equipment:
Challenger bread pan:
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My Komo Flour Mill - 5% discount with Checkout code: culinaryex5
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Bench scraper / dough cutter:
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Dough scales:
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IMPORTANT NOTE: All flours differ and you may need to adjust your water content accordingly.
Recipe
225g Water
130g starter (I flushed my starter through 4x replacing it with the AP flour and vital wheat gluten)
368g All purpose flour @ 11% protein
12g Vital Wheat gluten
10g Salt
In a large bowl combine the water and salt, stir to dissolve the salt. Add 130g of active starter, 368g of all purpose flour and 12g of vital wheat gluten. Mix the ingredients together and then mix with your hand until well combined. Cover with a plastic bag and leave to rest at room temp for 20 minutes.
Turn the dough out on to the work surface and give it a quick knead to make sure everything is well combined. Shape into a ball, cover with the plastic bag, and leave to proof at room temperature until risen and correctly proofed. Tomes will vary depending on room / ingredient temperature.
Lightly flour the dough and turn out on to the work surface. Shape the dough to fit the banneton, flour and place inside the banneton. Cover with the plastic bag and leave to proof at room temp. Beware if your room temp is warm. Don’t overproof!
Flour the top of the dough and turn out on to a baking peel. Score the dough and bake as you prefer (D/O, Challenger pan, baking stone or steel), steam as you would normally.)
I baked for 20 minutes covered using 2 ice cubes for steam, then I removed the cover and continued to bake for 30 minutes.
Oven temps vary! Always keep an eye out during baking!
Enjoy… Let me know what you think! Cheers, Philip
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