I normally use either Italian 00 flour or Hogdsen's Mill AP flour (either of which has about 9.8-10% protein per the mill specs) to make my Rosetta Rolls. I prepare a biga at 50% hydration with 90% of the flour and pre-ferment 12-16 hours. I add diastatic malt powder, water (52-55% final hydration), salt, and the rest of the flour for the final mix.
Hi --
After using some vital wheat gluten at culinary school recently, I picked up a bag of it at the store today.
I made the 100 percent whole-wheat loaves on the back of the package and they turned out great.
Just wondering if this is a product you all use in your breads and, if so, how you put it to good use.
You can see the recipes and photos of the Honey-Oatmeal Bread at Flour Girl.
Happy baking!
Heather
Is anyone interested in sharing their expertise about various so-called dough enhancers? I found that lists and discusses them:
http://www.baking911.com/bread/101_ingredients_doughenhancers.htm
--Pamela
I've been making some good Rye and Buckwheat Breads with my Bread Machine. I need to use at least 60% All Purpose Flour, othewise the Bread does not rise and form well. I want to make the breads with less percentages of All Purpose Flour. Is it possible to use Vital Wheat Gluten to accomplish what I want, or will Vital Wheat Gluten only help form and rise Wheat grains?
If it is possible, pls reply with some formulas.
If not, what else can I use to make good breads with less percentages of all Purpose Flour.
Thanks
