July 31, 2008 - 3:18pm
White Bread of P.Reinhart BBA, p.269
I will be baking the following recipe tomorrow and tripling the quantities. But have no bread flour, just KA All Purpose flour. Can I do it and add Vital Wheat Gluten to make up for the lack of bread flour? If so, how much? Thanks.
The recipe is:
Sponge:Single | Double | Triple | Ingredients |
2 ½ Cups | 5 Cups | 7 ½ cups | Unbleached bread flour including 1 of WW? |
2 teaspoons | 4 tsps | 4 tsps | Instant Yeast |
1 ¼ Cups | 2 ½ Cups | 3 ¾ cups | Whole milk, water, luke warm |
Dough
Single | Triple | Ingredients |
1 2/3 cups | 5 cups | Unbleached bread but I Try AP flour |
0 tsps | 2 tsps | Instant Yeast |
1 ½ tsps | 4 ½ tsps | Salt |
3 Ts | 6 Ts | Sugar / honey |
1 Large | 3 Large Egg Yolks | Slightly beaten at room temp |
¼ Cup | ¾ Cup | Butter or vegetable oil |
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SYLVIAH
Im by far no expert but I have used KA AP flour for making a basic white loaf and had no problems...with or without adding vital wheat gluten...though a little vwgluten wouldn't hurt...I think the hydration may call for a little adjustment...KA says that their AP can be used for baking bread....I'm sure your bread will be fine.
Sylvia
Sylvia, many thanks; here goes....
Just took it out of the oven and all looks fine. Thanks.
SYLVIAH
I use about a teaspoon of vital wheat gluten per cup of flour.