Gluten Development - An observation
I have been reading this forum and baking for 2 years now. I wanted to share an observation i.e. when I use at least 10% butter/oil/fat in my bread reciepe, I end up with a great dough with well developed gluten.
I tired this experiment with flour purchased from different stores in Bangalore, India as; we do not have branded bread / all purpose flour available. My initial reaction was that the gluten development was dependent on it's content in different proportion, in flour purchased from different stores; however, for the past month or so, I used flour from 4 different stores and kept the recipe (mentioned below) consistent and I am getting great results.
- All purpose flour - 100%
- Water - 60%
- Oil / butter / fat - 10%
- Salt - 2%
- Fresh yeast - 2%
- Kneading time - 10 min. (manual kneading)
Could the experts on this forum throw some light on why the gluten develops consistently when using at least 10% Oil / butter / fat in the recipe?