help with ww bread - wheat gluten/dough enhancer -....?
I have been making a 100% whole wheat recipe that is really GOOD! But, interestingly enough it calls for wheat gluten and dough enhancer. My family likes it - I like it. But, leave it to me to try to ask some probing questions. With this recipe I get awesome gluten development hands down each and every time - no fail (made it well over 30 times).
I pulled out another recipe. This time, it doesn't have any of the wheat gluten or dough enhancer. Just a little bit of sweetener, salt, yeast and flour - oh, and water. As I worked the dough the gluten did not want to develop - or at least part of it. I could get some gluten strands developed but I couldn't get a good window pane test, but it appeared I had over kneaded just trying to get the rest to develop. By the way:I mill my own flour, AND within a matter of hours of making my bread).
Almost all the recipes I ever run across that have 100% ww flour, always call for some white flour. Can 100% ww bread be made without adding wheat gluten and/or dough enhancer?
Any suggestions from anyone?