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.
Vital wheat Gluten
Okay, so today I was rumaging about my pantry in a quest to find my rye flour, which I don't use very often (blah blah blah... get to the point) and I was shocked by the different types of wheat flours I have. Would it be possible to just purchase AP flour and mix it with Vital Wheat Gluten in order to create various gluten levels?
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.
Is anyone interested in sharing their expertise about various so-called dough enhancers? I found that lists and discusses them:
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.