The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

high gluten flour

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mhjoseph's picture

Has anyone heard of Bin 19 High Gluten Flour?

May 22, 2011 - 8:23am -- mhjoseph
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I purchased 5 pounds of high gluten flour from a local bakery. The owner said the brand is Bin 19 but I'd like find out some the specs like if it's bleached, the protein percentage, etc. I couldn't see the bag that it came from, it was back in the shop and the owner didn't have much information that he was willing to provide me. A Google search didn't reveal anything either.

rdphillip's picture

High Gluten puzzle.

September 19, 2009 - 1:43pm -- rdphillip
Forums: 

My wife mail ordered some high gluten flour from King Arthur Flour for our anniversary a few weeks ago, and I used it to make bagels. This is the first time I've used high gluten flour and the flavour was truly wonderful. My puzzle is this: was it really the high gluten content or just the fresh flour that I tasted?  How exactly does high gluten flour contribute to the taste of the bagel? I'm not questioning the effect of the gluten on the texture of the bagel, (they were noticeably firmer) just its contribution to the taste.

00lewis00's picture
00lewis00

I have been baking for only a short time, and things are going well.  I live near Bob's Red Mill, and am interested in using their products.  So far I have been using King Arthur Bread Flour for the high gluten part of my dough.  I am curious if anyone has had experience using the BRM Organic Unbleached flour.  They say it is very high gluten, up to 18%, but it does not have the barley flour added to it.  Does that make a difference?  I think I read that the barley gives the yeast a boost.  Does the dough rise well without the barley flour?  Thanks.

zolablue's picture
zolablue

I baked this very large, rustic Italian loaf (pagnotta) a couple weeks ago from Daniel Leader’s wonderful new book, Local Breads, page 197.  He states that it is to bake until almost black or charred for the most authentic loaf.  I didn’t go quite that far but you can see it developed a lot of color which I always prefer in my loaves.

 

 

I generally don’t bake the large boules since there are only two of us rather I prefer to divide a larger recipe and make more loaves so I can share them.  At any rate, I wanted to try the large boule and it was quite an impressive loaf.  (It reminded me of a fully expanded Jiffy Pop for those of you that can relate to that visual.) 

 

 

It is renowned in Italy for its great keeping quality, staying fresh up to 7 days.  Unfortunately, ours was not entirely eaten, I hate to admit, but it did allow me to see just how long it stays moist and fresh as is its reputation.  Nearly 10 days after baking it I was shocked to see that the bread still appeared very moist and had no signs of mold having been kept at room temperature in a KAF bread bag.

 

The recipe uses a biga naturale which Leader calls “Italian sourdough” and also uses a very small amount of commercial yeast.  I’m not sure why the instant yeast is there but that is the recipe.  I do not add commercial yeast to my sourdoughs but I wanted to bake it the first time following the recipe.  I would really like to try it again without the addition of the instant yeast to see what happens.

 

The flour in the recipe, except for the sourdough, is all high gluten for which I used Sir Lancelot high gluten flour.  The bran sprinkled on the top makes a really beautiful loaf although it is very messy to cut but very well worth it.  I would like to incorporate that in other loaves for the beautiful texture it creates. 

 

 

The crumb had a beautiful color and texture.

 

 

The Genzano Country Bread was a lot of fun to bake, wonderful tasting and seems an easy recipe for a great boule.  I hope you give it a try.

 

More photos can be seen here:

http://zolablue.smugmug.com/gallery/3585722#203734681

  
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