The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Adding gluten to all purpose flour?

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Grey's picture
Grey

Adding gluten to all purpose flour?

I ended up with a ton of all purpose flour, and I'm noticing it's definately not performing as well as bread flour, I was wondering if it would be worth it to buy some gluten to add? would it improve performance enought to worth it? Or should I just stick with the all purpose and blend it into bread flour over a long long time :P

George-in-West-Oz's picture
George-in-West-Oz

Our bread flour has only 11% protein so I always add extra gluten flour at the rate of 60 grams in 540 grams bread flour. It makes a tremendous difference and is certainly well worthwhile.

George 

breadawe's picture
breadawe

You need to stay with bakers math anytime you change a recipe such as adding gluten flour.  What works for me is to reduce the flour to 98% and add 2% gluten flour.  With a ton of all purpose flour you are going to have to experiment which is part of the fun in bread making anyway.  good luck.........

Grey's picture
Grey

heh, thanks a lot for the info, just to clarify I don't have a literal ton of flour, just a lot :P (about 20kg, and I usually only bake twice a week or so)