March 5, 2020 - 6:29pm
Vital Wheat Gluten
I see this in some KAF recipes like https://www.kingarthurflour.com/recipes/no-knead-rustic-whole-wheat-bread-recipe.
Instead of VWG, I have been using KAF high gluten flour rather than bread flour for the non-whole wheat part of the flour. The results are OK, not great. I'd like to get more oven spring.
VWG, however does not appear in "Bread" or "BBA¨. Is it worth trying? Or can you get good gluten structure without it?
Thanks
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Louis, you are getting a similar affect by using high gluten flour in place of bread flour. Vital Wheat Flour consist of mostly wheat gluten. Your present plan seems like a good one.
I assume you are using commercial yeast and not sourdough. Is this correct?
The KA formula you referenced calls for ~28% white flour. You may consider upping the percentage of white flour a little. This should little the loaf and increase the loft (oven spring).
Try to under ferment the dough a little. Better to err on that side. If it over proofs there will be little to no oven spring.
Dan
By the way - every baker can always use more oven spring. It’s the stuff dreams are made of. LOL
Yes, I use SAF instant yeast. You are very right about underproofing. I have started baking a little sooner and am getting better spring.
I finally got a nice open crumb, OK oven spring, and a nice crust with a KAF no-knead recipe (using high gluten instead of bread flour and VWG). In a boule in a dutch oven.
Now if only I could do it with a bâtard on a stone.