vital wheat gluten/dough enhancer WITH ww
Someone gave me a recipe for their bread. Their bread was so soft and moist with 100% whole wheat white wheat. It was so soft and fluffy, AND very much like your store bought bread. So... I requested the recipe.
I have been trying to achieve these results with my own 100% whole wheat (home milled).
I studied this persons recipe... and I have summed up the difference is that this person adds in vital wheat gluten and dough enhancer. Now, I personally like to develop my gluten by soaking my grains for a few hours... and then add in the slow rise. We like how it enhances the flavor of the bread.
So, I decided to try adding in dough enhancer and wheat gluten. It definitely aided in the fluffiness and softness.
I was wondering if there is a method of making 100% whole wheat bread and getting this fluffy soft, nice sandwich-like loaf without using added dough enhancer or vital wheat gluten? Can anyone give me some advice?