December 29, 2019 - 1:48am
Added gluten to rich dough.
I am working on some open crumb rich dough formula.
Has anyone added gluten to a rich dough 40%-55% butter.
I am going to push the hydro to 80 + and will bake in panettone molds.
Would this give good results? I am after very open crumb.
I know that added gluten is glutenin so there is no added extensibility.
But would added water work ?
I am going to do a panettone method, 2 doughs and starter around 4.1 ph.
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Hi Evrenbingol
i think you will find the 80% hydration way to much if you are carrying 40-55% butter in the dough.
Yesterday i just made a brioche plait that loosely followed The Burke Street Bakery Book recipe to some degree and the butter component in that was 24%, eggs 29%, milk 6%, flour 36.6%, salt 1% fresh yeast 4% this is for Total Dough Weight 1000g. As it turned out i had to omit some egg and add more flour to obtain a soft dough that i could handle into a plait.
I have ended up with a nice looking loaf that i am taking to a gathering this first day of the year it did catch the heat a little and i could have used lower heat with all that butter and egg and milk in the dough.
With regard to adding gluten is it to achieve higher volume or is the flour you intend using deficient.
regards Derek