The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Gluten flour

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Bushturkey's picture

Making high-gluten flour

December 21, 2011 - 12:59am -- Bushturkey
Forums: 

Hi. I have a question about high-gluten flour.

The bread books I have, mention high-gluten flour at 14% protein. I can't get this in Australia (at most, 12.5% protein flour is the strongest I could source).

I've made a sourdough multigrain bread, which calls for high-gluten flour and I made my own high-gluten flour. I'd like to know if adding gluten flour (or vital wheat gluten) is the same as getting flour made from a high-gluten wheat (e.g hard spring wheat).

parsley's picture

Time for Storage of Flour

June 21, 2010 - 12:34pm -- parsley
Forums: 

Another 'lurker' coming into the light. I live in Puerto Rico--in the mountains where the temperatures are mild and humidity is usually high.


I have 2 issues (at least)


STORAGE TIME: I have been happy baking with KAF bread flour which I bring in my suitcase after travels in the US. Now I want to scale up my baking and have access to bulk flours through a food co-op. How much can I buy without serious degradation of quality in 1 month of storage at ambient temperatures(65-82 F)?

skyler baker's picture

GLUTEN FLOUR VS GLUTEN MALT POWDER VS MALT SYRUP

June 2, 2009 - 5:57am -- skyler baker
Forums: 

i bought some high gluten flour from naples. i used it and it was good but i wasn't blown away with the difference. is there any difference if you add in wheat gluten than using high gluten flour.


i make bagels and have been using barley malt syrup in the dough and in the boiling water. i just tried diastatic malt powder instead in the dough. is there a difference from the syrup. thanks.

CountryBoy's picture

Our Home-Grown Melamine Problem

November 17, 2008 - 1:38pm -- CountryBoy
Forums: 

 

People concerned about the quality of their flour may wish to take a look at a good NY Times article, part of which says: 

Tracking the flow of wheat gluten around the world, much less evaluating its quality, is like trying to contain a drop of dye in a churning whirlpool.

The article is found at:

http://www.nytimes.com/2008/11/17/opinion/17mcwilliams.html?_r=1&ref=todayspaper

Good luck!

Rosalie's picture

Gluten Flour

May 31, 2007 - 11:29am -- Rosalie
Forums: 

Is gluten flour not the same as gluten?  I looked in the only store in my area I think might have gluten, and the closest I could find was "vital wheat gluten flour".  I figure I'm going to need extra gluten from time to time if I'm grinding my own flour (especially since I LOVE rye bread with caraway seeds).  But gluten is pretty much out of fashion these days.

And if it's not the same, how should I use the pound of gluten flour I bought?

Thegreenbaker's picture
Thegreenbaker

Woo! Hoo!

Referring back to my blog about not being able to make my bread rise..........well, it rose!

I adapted a recipe from BBA. I have been wanting to make Pane Siciliano but time wasnt permitting so I used the Anadama Bread recipe but didnt use the soker. I added 1 cup of fine semolina,

1 cup gluten flour and 2 1/2 cups of wholewheat flour (wholemeal) 2 teaspoons of yeast, salt, 2 TBSPN Barley Malt and about 2 1/2 cups of water.

 

I did this as I didnt have time to do the soker over night then then let the shaped dough rise in the fridge etc.

 

I had just about EVERYTHING crossed watching the dough rise much more strongly than it has before. I folded it let it rise again then cut it into two pieces and made a sandwich loaf out of one and a batard out of the other.

They still looked a bit dubious when I put them into the 500 degree oven (approx....it was 250 celcius-I'm in OZ) Well after a few times misting, I looked in to see my batard and grown about 20%. I squealed with such delight. I made My partner and 4 year old daughter come over to look.

When the baking was done, I put my Batard on the bread board and danced around with it.

My sandwich loaf rose higher than they ever have. And this is difficult as I dont have a proper loaf tin. It is very wide and has quite low sides compared to the loaf tins I have seen on this site. So I was quite chuffed at my success.

 

It was never my technique, it was my ingredients!

The crust is lovely, I had pretty holey crumb *bounces* The bread is a bit, chewy maybe, but I think I could stand to reduce the gluten flour and add a bit of fat to that recipe to soften it :)

 

I am soooo happy! *said with mouthful of vegemite toast*

 

thegreenbacker

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