Use of wheat gluten in bread
I recently purchased some South Asian whole wheat flour,
just to see what it's like. Turns out it's milled from durum wheat, though I didn't notice that on the bag. Still, the bread it makes has a perfectly good flavor, it just won't rise very well. Can the rise be improved by adding wheat gluten, and if so how much? I've tried adding KA bread flour, but even at 60% KA the rise is modest. There's a YouTube video of a ciabatta-style bread made from durum flour at https://www.youtube.com/watch?v=G-LkIdLCcX0 The finished loaf appears to rise quite well, despite use of considerable oil. I'm using no oil at all, just flour, water, starter and sparing salt. Final rise is at warmish temp (80-95F) for ~4-5 hours. I've avoided adding any oil, thinking that will inhibit the yeast. Am I mistaken? Thanks for reading, and any ideas.... bob prohaska .. |
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