• Use of wheat gluten in bread

    From bob prohaska@21:1/5 to All on Fri Jan 15 19:49:55 2021
    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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