The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Good substitute for first clear flour?

BreadLee's picture
BreadLee

Good substitute for first clear flour?

I googled and I'm flustered.  

I got my new "the rye baker book" and liking the recipes,  but many call for first clear or high gluten flour. Me, being the cheapskate that I am,  wanna use something.. well.. cheaper! 

Anyone used something else that worked just as well? Bread flour? 

Thanks, 

Bread Lee

Bob S.'s picture
Bob S.

Adding vital wheat gluten at a level of 2.5% to 3% of the bread flour weight will greatly strengthen the dough. Absorption should be increased accordingly.

Bob

BreadLee's picture
BreadLee

Thanks! I got some and will add it.