August 11, 2015 - 10:17pm
Just need to share this...
I found this fascinating. Must be the best video I've seen on bread kneading. The second half where he separates the starch and gluten blew me away.... Please watch this.
https://www.youtube.com/watch?v=aAvlONuJXP0
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Lots of interesting little pointers for those of us still struggling with dough texture!
Very interesting how he extracted the gluten.
Bookmarked to watch later.
and thanks for sharing.
totally fascinating, lots of good insight here
I process I use to make Vital Wheat Gluten except I use whole wheat flour which makes the end product less white, . Once it is finished like the middle of the video then you just spread it as thin as you can on parchment and let dry - not as easy as it sounds with this stretchy stuff.. Now I chop it int as fine a pieces as i can and use my dehydrator.
Then in the coffee grinder it goes and Poof - VWG. Those who think the VWG is something horribly unnatural will have a change of heart - it is just the stuff you find in normal flour. VWG is a great way to turn low protein flour into something that you can use to make some bread with if that is all you have. It comes out to be 55-65% gluten this way - not 100^% so do your math accordingly to get the added VWG where you want it.
I've never baked gluten like he did though - wow!, The starch he made at the end is what the yeast and LAB will eat when broken down to sugars by the enzymes. So adding a bit of that to the dough would be a great experiment too.
Nice post and video!
What a great way to spend just under 19 minutes! Thanks for sharing this. The gluten stuff was really interesting, but just as helpful, especially for newer bakers, are the different needing techniques shown at the start.
Just baked a tomato bread and used the technique described for a 55-65% hydration dough. Knead with two hands holding one edge down and folding with the other. The dough was so silky and the crumb is amazing. The softest springy loaf I've ever made.