The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

White Bread of P.Reinhart BBA, p.269

  • Pin It
CountryBoy's picture
CountryBoy

White Bread of P.Reinhart BBA, p.269

I will be baking the following recipe tomorrow and tripling the quantities.  But have no bread flour, just KA All Purpose flour.  Can I do it and add Vital Wheat Gluten to make up for the lack of bread flour?  If so, how much?  Thanks.

The recipe is:

Sponge:

Single

DoubleTriple

Ingredients

2 ½  Cups

5 Cups

7 ½ cups

Unbleached bread flour including 1 of WW?

2 teaspoons

4 tsps

4 tsps

Instant Yeast

1 ¼  Cups

2 ½ Cups

3 ¾ cups

Whole milk, water, luke warm

Dough

Single

Triple

Ingredients

1 2/3 cups

5 cups

Unbleached bread but I Try AP flour

0 tsps

2 tsps

Instant Yeast

1 ½ tsps

4 ½  tsps

Salt

3 Ts

6 Ts

Sugar / honey

1 Large

3 Large Egg Yolks

Slightly beaten at room temp

¼  Cup

¾   Cup

Butter or vegetable oil

SylviaH's picture
SylviaH

SYLVIAH

Im by far no expert but I have used KA AP flour for making a basic white loaf and had no problems...with or without adding vital wheat gluten...though a little vwgluten wouldn't hurt...I think the hydration may call for a little adjustment...KA says that their AP can be used for baking bread....I'm sure your bread will be fine. 

Sylvia

CountryBoy's picture
CountryBoy

Sylvia, many thanks; here goes....

 

CountryBoy's picture
CountryBoy

Just took it out of the oven and all looks fine.  Thanks.

SylviaH's picture
SylviaH

SYLVIAH

I use about a teaspoon of vital wheat gluten per cup of flour.