The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

How to estimate percentage of vital gluten to add

thihal123's picture
thihal123

How to estimate percentage of vital gluten to add

I know that adding vital gluten to a bread can make it chewier and hold better together. Is there a number (baker's percentage) that can be used as a general rule for how much vital gluten to add to a whole wheat loaf? For example, I have been making some Peter Reinhardt whole grain recipes which obviously don't call for vital gluten. But how much do I add in relation to the amount of total flour used?

rcbaughn's picture
rcbaughn

Here is a thread on how someone did it. 

http://www.thefreshloaf.com/node/25039/vital-wheat-gluten-math

I have always just went with 2% VWG whenever I am baking with KABF and want to up my protein up a bit and that is close to what she ended up calculating to approximate KASL. 

Good luck! Hope the bread turns out great. 

thihal123's picture
thihal123

Thanks a bunch! I'll take 2% as a general rule of thumb. I plan on baking some bread for my dad's visit :)

mrfrost's picture
mrfrost

Delete please.

 

subfuscpersona's picture
subfuscpersona

I second the recommendation from rcbaughn that VWG (Vital Wheat Gluten) should be about 2% of the TFW (Total Flour Weight). This works well for me.