The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Question about gluten

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par's picture
par

Question about gluten

Hi Everyone,


Newbye here.


I had little success with my first couple of loafs, as they were quite heavy and dense - i thought could this be fault of my flour?


I found data about my used flour (405D), which says "amount of gluten" 25-27%, and this flour is extreemly small dense and white (so called extra quality)


Would changing flour change quality of my bread? When i was buying this flour i looked for the most expensive one, but now i think this could be mistake?


 


 


 

Steve H's picture
Steve H

I dunno.  There is not much on the web about it.  I'm gonna guess its high protein and suggest you try making bagels out of it.

par's picture
par

yes, it's Lithuanian flour.


 


Actually i couldn't find any flour with lower gluten content (!!!)?


The lowest amount of gluten i found, is 22% - and it's simmilar with all wheat flours we have here.


 


 

Mini Oven's picture
Mini Oven

to help loosen the gluten.  More water. It is not too different than the flour Susan uses.  High gluten flour soaks up more water.  High gluten flour will also make great sourdough loaves.  Have you got a starter going?


Mini


 

ein's picture
ein

Here's a link to the Malsena website with information on flours they supply, protein and gluten content. Hope this is helpful.


 


http://www.malsena.lt/en/grain/quality.html


 


Dave

par's picture
par

Thanks, i already visited and analysed two main flour manufacturers websites here ;-) 


I dedicated myself to become good bread baker, and i know i will become one, sooner or later :)


I am still basically on step 1 (experimenting with french bread), trying different amount of dough moisture, examing how the yeast raises the dough, making notes and etc..


This is a great place to share experiences with all you, who went through the same, and get professional advice.


Thank you again ;)


 


 

AllenCohn's picture
AllenCohn

I think most bakers (at least USA bakers?) specify the protein percentage (12.5-13) rather than the gluten percentage. Still, that's a strong flour.


I suspect the problem lies elsewhere. You should still be able to make good bread with it. As suggested add more water to get to the dough consistency you desire.


Allen
SHB
San Francisco

mredwood's picture
mredwood

I have seen this flour many times. Sometimes in health food stores in small boxes and big price tags. Bobs Red mill sells it and Winco grocery sells it. It is com mainly added to give a lower protein flour a boost. It is also used to make a high protein patty for vegetarians. Vital wheat gluten is higher protein count yet and costs more and you use less of it.  I have found it difficult to work with because it mostly seizes up immediately.I have never heard of anyone baking with only gluten flour but then again I haven't heard of everything. Try KA or TJ's flour. Try better for bread. Try Stoneburr. They are all different but you probably would have a lot of success right off the bat. That Success will hook you forever.


Happy baking


Mariah