hi gluten
 

to what extent do higher hydration doughs benefit from a high gluten
flour?, either as a percentage of the total flour mix, or as the sole
flour being used. i've worked in a bakery that used HG flour for
almost all their breads.

can you compare a well hydrated dough using standard bread flour (say
11.5 - 12% protein), to a higher hydration dough with a hi g flour (13
- 14 % protein)?

are they the same in terms of strength and extensibility since more
gluten = more water absorption?

thanks,

doug

hi gluten
 

On Sep 10, 5:47*am, dougcullen > wrote:
> to what extent do higher hydration doughs benefit from a high gluten
> flour?, > can you compare a well hydrated dough using standard bread flour (say
> 11.5 - 12% protein), to a higher hydration dough with a hi g flour (13
> - 14 % *protein)?

Doug,
There are limits on dough hydration that seem to be a strong function
of flour protein level and perhaps gluten quality. I make a ciabatta
at 78% hydration with La Romanela high gluten flour (available at
Smart&Final in CA in 25# and 50# bags), with 30% of the flour in the
starter and 2% salt. When I have tried to make that same ciabatta
using Gold Medal Better for Bread flour, I wind up with flour soup (it
is too sloppy for me to handle) and it has been flat every time. And
the difference in protein levels between the two flours is probably
about what you are suggesting (11-12 for Gold Medal and 13-14 for the
La Romanela). Somebody else on this forum may have a different or
more complete answer so take this with a bit of salt until others have
had a chance to contribute their $.02.

Doc

hi gluten
 

hi doc,

thanks for your response!
yes more gluten = more ability to absorb water. what i'm wondering is,
to what degree would you end up with an equivalent dough if you mixed
up a less hydrated dough using the gold medal flour. some say to make
ciabatta, you can use AP flour with a long rise and multiple folds to
built up strength...





>
> Doug,
> There are limits on dough hydration that seem to be a strong function
> of flour protein level and perhaps gluten quality. *I make a ciabatta
> at 78% hydration with La Romanela high gluten flour (available at
> Smart&Final in CA in 25# and 50# bags), with 30% of the flour in the
> starter and 2% salt. *When I have tried to make that same ciabatta
> using Gold Medal Better for Bread flour, I wind up with flour soup (it
> is too sloppy for me to handle) and it has been flat every time. *And
> the difference in protein levels between the two flours is probably
> about what you are suggesting (11-12 for Gold Medal and 13-14 for the
> La Romanela). *Somebody else on this forum may have a different or
> more complete answer so take this with a bit of salt until others have
> had a chance to contribute their $.02.
>
> Doc

hi gluten
 

On Sep 14, 2:47*pm, dougcullen > wrote:
> to what degree would you end up with an equivalent dough if you mixed
> up a less hydrated dough using the gold medal flour. some say to make
> ciabatta, you can use AP flour with a long rise and multiple folds to
> built up strength...
>
Doug,
My experience is that you cannot make that trade.
If you could, then you would (in theory) be able to make ciabatta with
cake flour. But with so little gluten there would be very little
water, and it would be a very stiff dough rather than the highly
extensible dough that is required for ciabatta.
As you reduce the hydration there is a higher ratio of solids to
liquid, and a higher ratio of solids to gluten, so that even though
the gluten is matched with the amount of water, there is not enough
strength from the gluten to carry the rest of the solids.
Doc