sl > wrote in message >...
> On 2004-04-20, VikingQueen14 wrote:
> > Gluten is added to add protein to the flour which helps the dough
> > build the structure needed. Check the back of the gluten box for
> > instructions.
> >> From what I've learned, you need to add some white flour to the whole wheat.
> >> Don't exactly remember why...something about gluten, I think. As for making
> >> just one loaf, halve the recipe.
>
> As I said in my recipe, I add a heaping teaspoon per cup of flour.
> Probably about the equivelant of a level tablespoon.
> but if it helps build the structure...maybe this flour is substantially
> lower in gluten than the last type I used. If it didn't have the
> necessary structure, it'd deflate/collapse, right??
>
> Hrm! that's not something I'd thought about as a possible problem,
> maybe I'll give it another shot and add more like a heaping TABLESPOON
> of gluten per cup. At this point I was actually thinking I would not
> try the flour again, but if I use it up trying to make bread that's
> fine, it's cheap and I've got plenty of gluten and yeast.
>
> sl

In our bakery, we make 100% WW bread everyday. I wonder if you're
letting the bread proof too long and therefore it collapses. By the
way, when does it collapse, in the oven or as it's proofing?
Generally, the less refined (i.e. sifted as to remove bran) the flour
is, the smaller the window is between the time it's unproofed and
overproofed.

Finally, I'd look at the protein content (if you have it). There
really isn't any need to add gluten - unless the flour is all-purpose
or pastry flour. In which case, I'd switch to bread flour.

Hope this helps,
Chris