"Ulrike Westphal" > schrieb im Newsbeitrag
...
>
> "Roy Basan" > schrieb im Newsbeitrag
> om...
>
>
> Thanks for your detailed explanation. I just mixed 500 g Type 550 (11 %
> protein) with 20 g gluten flour (80% protein), so this mixture contains
> 13,7 % protein. The next trial has begun and tomorrow I know more...
>
> Ulrike
>
I added some gluten (as described above) to my flour 550. IMHO the mixture
has 13,7 % protein:
5*11,0 + 0,2 * 80 =71 g protein in 520 g mixture = 13, 7 % protein and tried
to bake the sourdough ciabatta again.

It didn't work in the same way as the KA flour did. There was less
elasticity and the rises were more horizontally than vertically. The dough
was flabby and was hardly to bring into a ciabatta shape. Where is the oven
spring?
Here are the non convincing results.

http://www.zippyimages.com/files/102...50plus_004.jpg

http://www.zippyimages.com/files/102...50plus_009.jpg

Any suggestions??

Ulrike