The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

So what happens if you use lots of butter/oil and lots of vital wheat gluten? he he...

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jvlin's picture
jvlin

So what happens if you use lots of butter/oil and lots of vital wheat gluten? he he...

I've been reading the forums a lot, and people say that butter and vital wheat gluten essentially neutralize each other, since the butter coats the gluten, prevents water from getting in, and prevents it from stretching. So it got me thinking.. what happens if you use lots of butter and lots of gluten? Has anyone tried before? Any hypotheses?

ericreed's picture
ericreed

I'm no expert, but as I understand it, for doughs with lots of fat (I believe when it gets to 20%+), you generally will develop the gluten a fair bit before adding in the fats. Brioche is a good example of that, which often ranges upwards of 50% or even 100% butter to flour ratio.

nicodvb's picture
nicodvb

depending on how you work ingredients you can add even the same amount of butter to the dough if the gluten is already developed.

With the same ingredients you can make a brioche as well as short pastry:). Only the production method makes the difference.

jvlin's picture
jvlin

Ah, thanks both of you for the responses!

Does mixing in the butter before vs. after gluten development make a difference in how quickly a pastry will burn?

ericreed's picture
ericreed

I've never read nor experienced anything to make me think it does make a difference, so I think it doesn't.