Does Vital Wheat Gluten Really Improve The Protein in All Purpose Flour for Sourdough Bread Baking?
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- Опубликовано: 11 июн 2021
- Are you struggling to find a good strong bread flour for baking sourdough? Vital Wheat Gluten is used to add protein to flour to increase its protein content, in turn improving the strength of the dough.
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I’ll take you on the first step of my recipe testing using vital wheat gluten. I’ll be giving it a dry run using an 11% all purpose flour to see if it improves the strength of the dough. I have used this all purpose flour without vital wheat gluten tirelessly to try and create a sourdough recipe for people who could only find low protein flours during lockdown. Every attempt failed miserably so I’m excited to see if this product will help strengthen the dough.
I’ll be following up with future videos using vital wheat gluten to work out which applications it works best for.
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IMPORTANT NOTE: All flours differ and you may need to adjust your water content accordingly.
Recipe
225g Water
130g starter (I flushed my starter through 4x replacing it with the AP flour and vital wheat gluten)
368g All purpose flour @ 11% protein
12g Vital Wheat gluten
10g Salt
In a large bowl combine the water and salt, stir to dissolve the salt. Add 130g of active starter, 368g of all purpose flour and 12g of vital wheat gluten. Mix the ingredients together and then mix with your hand until well combined. Cover with a plastic bag and leave to rest at room temp for 20 minutes.
Turn the dough out on to the work surface and give it a quick knead to make sure everything is well combined. Shape into a ball, cover with the plastic bag, and leave to proof at room temperature until risen and correctly proofed. Tomes will vary depending on room / ingredient temperature.
Lightly flour the dough and turn out on to the work surface. Shape the dough to fit the banneton, flour and place inside the banneton. Cover with the plastic bag and leave to proof at room temp. Beware if your room temp is warm. Don’t overproof!
Flour the top of the dough and turn out on to a baking peel. Score the dough and bake as you prefer (D/O, Challenger pan, baking stone or steel), steam as you would normally.)
I baked for 20 minutes covered using 2 ice cubes for steam, then I removed the cover and continued to bake for 30 minutes.
Oven temps vary! Always keep an eye out during baking!
Enjoy… Let me know what you think! Cheers, Philip
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Enjoying your channel! .. It is important not to confuse the "protein" content on the label with the actual "gluten forming protein" present in the flour .. additionally, not all gluten is the same .. every flour possesses a different ratio of glutenin and gliadin (two of several proteins present in wheat that, in the presence of water join to form gluten) .. It is possible that a flour can be high in total protein, high in gluten and yet low in glutenin, that when mixed with water will produce a dough with great extensibility but limited elasticity .. great for things like tortillas, but not so much for long fermentation breads .. (although, a tall loaf with open crumb isn't the only definition of a great loaf of bread) .. The best way for a home baker to get to know the quality of the flour they are using is the "wet gluten test" .. which will not only provide an indication of the gluten forming percentage of a particular flour, but also the quality of the flour in terms of the balance of elasticity and extensibility (mix 100g of flour with 70g of water, mix well, cover and let res for 60 mins to fully hydrate; Rinse dough ball in water to wash out the milky starch granules; When no more starch is released what you have is a pure ball of gluten; Its weight as a percentage of the initial flour weight will provide the wet gluten percentage; and btw, when dehydrated and milled into a powder is how vital wheat gluten is made) .. Vital wheat gluten will increase the amount of gluten in a dough, but not necessarily its gluten quality in order to achieve an open crumb. At best it is useful in things that require a characteristic chew, such as bagels or a basic sandwich bread .. The best way to improve the gluten quality of a flour is to add/combine flours of varying gluten forming percentages, lower the hydration and increase the fermentation at a lower temperature. It is a common misunderstanding that open crumb is the result of high hydration (water turning to steam during baking) .. Open crumb comes from developing and protecting the gluten matrix in the dough combined with well managed fermentation that produces sufficient gas and mellows the gluten to enable oven spring .. All of which starts from gluten quality, not quantity .. Cheers, Russ
You are the MVP
@@Alex-ck4in great explanation...
Wow!
Very interesting information. Seem like most articles and youtube videos re. this subject got it somewhat wrong...
I love the rubber bowl scraper that came with the Walfos bench scraper I bought. It's reinforced and has a handy measurement conversion chart on one side.
Hi Phil. Love watching your video. Your ingredients are being on, my loaf always comes out great. Thank you for sharing.
Cheers Terri, appreciated :)
your so tallented thank you for this i can now use this for my exam reaserch
Hope it helps with the research, what's the exam on?
Although I haven’t used his gluten calculator for a bake yet, his bread calculator is amazing. Bread flours in New Zealand are around 11.5%. This is his gluten calculator: foodgeek.dk/en/vital-wheat-gluten-calculator/
The best advice from all your videos on bread is to NOT OVERPROVE! My bread used to collapse regularly because of this. Thanks to your tip my bakes are massively more successful, so thank you! I've used vital wheat gluten sometimes when baking ordinary wholemeal or granary bread as it seems to improve the spring to me.
Pleased you found that helpful :)
I have a scraper from my Ankarsrum mixer. its solid as in it doesn't curve in the bowl but does have rounded corners. I like it because its strong.
Another cracking demo lad. Good points.
Cheers my man, hope all's well with you and yours
Thanks for that. I’m using the vital wheat gluten in my home milled flour. It does help improve the loaf but I still have a lot of room for improvement!
Hello there! Just got a bag of Bob’s Red Mill Vital Gluten as q gift from my neighbor who also happens to be my sourdough taster and came to RUclips looking for guidance and was happy to see it was you on the video. I’ll try using the flour later this week.
Regarding the scraper recommendations (I imagine since the video is two years old you’ve found one by now that works better for you) but just in case, I highly recommend Matfer Bourgeat’s Nylon Dough Scraper. It’s positively brilliant and durable. I’ve repurchased it for backup and to keep one on my home in the Caribbean for when I bake there during holidays. Cheers from Seattle and thanks again for your videos.
Cheers for the heads up on the scraper, thank you!
I recently started using vital wheat gluten at home, because I was only able to easily get a 10% protein APF. I added 4.5g of VWG per 100g of flour (1000g batch size), and it vastly improved the strength of my dough. With the straight 10% APF, it was a useless endeavor....with the vital wheat gluten, the dough shaped easily, held its shape, and produced a really acceptable finished loaf.
Educational!
I think it is best to use the proper flour and other ingredients for any baking!
Baking is a real science , it is a must to follow correctly the receipts to avoid disasters.
Thank you for sharing your skills!
Greetings from Singapore.
Edith
I think you are missing the point regarding using this as an ingredient. Not all countries have strong bread flour readily available. Here NZ the strongest flour in the supermarkets is around 11.5% so the only way to boost this to a stronger protein content is to add it. I have yet to try this but have purchased some today. I have tried many recipes with the flours we have available and get reasonably nice loaves but would like to get better results.
I use VWG to turn my AP into bread flour, saving me from stocking two flours and possibly running out of one of them. It has proved a success. My AP flour "IQ" is 11.7% so I bump that up to 13% or more, depending on the recipe.
The blue bowl scrapers from Nisbetts does me just fine. One straight edge, one variable radius curve edge, bout £1
In the U.S., my baking flour is 11.7% protein. My whole wheat is 12.7% if I recall correctly. The whole rye about the same (just checked this, both my whole wheat and rye are 13.3%) I use the whole wheat flour for my starter and use 80% baking flour to 20% (whole wheat/rye mix, 25%/75% respectively) plus 40-50 grams vital wheat gluten to get the total protein content up to 15%. This has been the only way I can get any oven spring out of a 75% hydration mix.
I'm still working on finding the correct amount of hydration and bulk proofing to achieve a consistent nice loaf.
I calculate it like this. 595 grams * .117 + 165 grams *.133 + 82 grams *.133 + 40 grams *.755 = 15.03% total protein. Adjust your vital wheat gluten to balance your flour mix protein as necessary.
Interesting Ken, really appreciate you taking the time to explain your method in depth. I’ll be playing around over the coming weeks
scrapers, either get a small lodge scraper which is used for cleaning the cast iron pans, or a wilton spatula, those are amazing, pricey where I live but still good.
Wilton, right I’ll check that out, thank you!
I recently got some gluten for baking and i tried it out on the regular supermarket all purpose flour. At 1% gluten added, it allowed me to raise the water content from 65 to 70%, which would otherwise result in a flat pancake bread. On top, the crust got more shiny and crunchy. So I started adding gluten even to higher Protein bread flours to get similar effects, however, on a higher level of hydration.
Thats really good to Know Oliver, much appreciated. I haven't had time to play around with it any further, but will get round to it and do an updated video. Did you notice any difference in the taste or texture?
I use about tsp of vital wheat gluten to one cup of bread flour (king arthur) wen making pizza dough to aid with the strength of the dough allowing for better handling when forming a pie.
Bake with Jack has a good scraper. Simple. Bought mine in 2020, go figure lol, and it's lasted.
Hi great vid, I think you should make a video of comparition between without vital gluten added one.
Hey buddy, to be fair I'm still playing around with the vital wheat gluten. Ill have another video coming for sure :)
@@CulinaryExploration Can't wait for it. Auto subscribed!
Great Video again. Thank you.
Robin Hood is the flour I also use in small quantities, because I am not baking White bread. I use a mix of rye, barley, spelt and whole wheat. And a small part of the Greek yellow flour together with robin Hood. Excellent taste with a real long fermentation in the fridge.
Philip you ordered the challenger pan in the US or you know a source in Greece? With duties and taxes is quite expensive
Hey Athanasios. I’ve been dropped a link for some other high protein flour here in Greece (Italian). I’ll keep you posted when I’ve tested it. I received the pan from the US, that’s where it’s shipping from
@@CulinaryExploration whole wheat flour Ag. Georgios (Loulis Mills) petromylou has 16% protein. Go to a bakery and ask to give you high protein flour for tsoureki. Normally they have around 18% Also super Amerikis is very strong. Good quality flours in Greece are Also Manna Keramaris mills. The yellow and the gold. And the best AP flour 55% is Koula. This is really excellent. Try it
@@athanasiospapakostoulis580 Ill pop in and ask at my bakery and see what they've got
Hello Phillip. Interesting topic. Vital Wheat Gluten is used a lot in baking Keto bread since you can't use wheat flour. I remember one of my Aunts used vital wheat gluten in her bread recipe. I am not sure the percentages she use. I would ask her but she has passed on. My Mother baked 4 to 5 loaves a week when I was going up. She would grind her own wheat flour from hard red winter wheat. I believe she did 60% all purpose flour(Gold Metal) and 40% of her home ground wheat flour. It was an amazing sandwich loaf. I never had store bought bread until I was in my teenage years. My Mom was an amazing women. Great Video!
Cheers Blair. I’m really looking forward to grinding some wheat at home
Philip...one aspect of the final bake that wasn't mentioned: How did it taste?
That's a hot kitchen...and I live in Florida, US. 👍
Hey Philip, it was ok, but to be fair I need to play around with the vital wheat gluten a lot more before I can comment fully. It gets really hot here in the Summer and I don't have the space for air con in the kitchen. I'm used to it, and coming from the UK I never complain about hot weather lol (I love Florida, I spent two amazing Christmas holidays there when I was younger)
Thé formula is ((target protein percent) - (source flour protein percent))*(flour amount)/(VWG protein percent - source flour protein percent)
Is it possible to get a local metal worker to make you a bowl scraper? They will know the shape of your bowl so this should be successful, I think that you live in Greece I think that they still have excellent metal workers. That is a wonderful loaf considering the ingredients. Thank you
Birdy
Hmmm. I still haven't sorted a new scraper lol. I have an idea coming.. but it will take some time to put together :) We do have some great fabricators here in Greece
YT videos say add vital wheat gluten as 1.5g per 100g to raise 1% of protein. You said your AP flour started at 11%? That's pretty high. I usually assume 9%, and I shoot for 14% for the final protein. Running those numbers means 37.5g of VWG.
Philip, by adding of 10% of gluten flour you increase your protein in your flour by around 2%. It means 50g protein flour for 500 gr flour
I’m out of Athens at the mo. When I get back I’ll check my vital wheat gluten and check the calculations
Ok where on earth did you find such an amazing butcher's block in Greece?
It’s a bit of an going project... what you can see in the video is actually a kitchen island from IKEA (store at the airport). The top is fake but I’ll be swapping the top out with a new proper top soon.
@@CulinaryExploration I can't way to see the new top. I'm a sucker for wooden countertops and cutting boards. Great job overall with the channel man!
@@skyboat345 Cheers bud
Actually that‘s the way i usually boost my AP flour for sourdough and I‘ve had really good results - the key ist just to shoot for 14-15% of Protein when adding the gluten :)
That’s really interesting. So what percentage do you think you were adding? 4-5%?
@@CulinaryExploration My AP usually has 11% of Protein to begin with, so I add around 4% off the flours weight to get to around 15%.
Cheers for that. I’ll give that a go for sure!
@@CulinaryExploration if you assume 75% protein in the gluten flour, a mix of 94% AP flour and 6% gluten flour will put you just under 15% protein.
@@wlhlmknrd6456 Hi, i'd like to try this but not quite sure I understand.. could you give an example as to how much you would add in grams? Thanks!
Good evening, hope you’re having a good day. I am wondering about vital wheat gluten being added to the lower protein flours. I have seen some videos advising the Vital Gluten can be blended in to help with this. Currently all our whole wheat and whole grains are from stoneground; however, protein amount are quite low around 5 or 6 so I just wondered if you can suggest the percentage to use when adding to flours; for example a recipe of 850 grams of a total Flour? Thanks in advance for your
assistance.
With such a low original protein content, you would probably want to increase it by 7% or so. 1.5 grams of vital wheat gluten per 100 grams of flour will increase protein by 1%, so maybe 10.5 grams per 100g should get you in the neighborhood of a decent bread flour. For your 850g batch, it looks like you would need about 90g of vital wheat gluten.
@@1jugglethis Thank you for your help, really appreciate it. I will try it.
why do you add extra flower to it right before baking? no one ever explains this.
Is this Robin hood flour? I looked at mine ,here in Canada ,and it says 4% protein per 1/4 cup .how do I determine the whole protein vontent of it? Is it by 100grams ,or 1 cup? Thanks.
Hi there, check Robin Hoods website, all the details will be there
OMGness, I nearly died when you put the water straight into your starter container🙈 ..breathing through it.. breathing through it.. 😄
LOL - why did that cause you so many problems?
@@CulinaryExploration I thought that was the mother starter! Aaaargh!!! ..rocking in a corner..
@@dewynoodle Haha, now I see! I don't keep a mother starter as such. I keep just enough from my bake so that I have enough to feed and bake with next time. Not sure if that makes sense?
I cannot get organic unbleached bread flour where i am, so i get organic unbleached all purpose flour at 11.66% protein
which i mix half and half with organic Integral bread flour @ 11.66% also, since its low protein content then i add 27g of VWG (vital wheat gluten to increase my flour to 15.66%) per loaf i make with 450g of flour, 330 g water and 2% salt and depending on the weather, hot or cold i change the starter quantity and it makes for really nice loaves, easy to work with at 73% hydration
i go by this rule of thumb to increase protein in flour by 1% add 1.5 grams of VWG for every 100 grams of flour
so in this case 1.5 vwg x4.5 (flour x100) =6.75vwg x 4 (% increase in protein wanted)= 27g of VWG to make my flour 15.66% protein total and the only reason why i do this is to able to use the organic flour that i like....
I find that vital wheat gluten adds an off taste to my bread. So, when I make rye bread with 40% rye I use either All Trumps flour or First Clear both has proteins levels above 14 percent.
That's interesting, I didn't pick it up in this loaf, but I used a small quantity. I might bump the percentage up a little next time so I'll keep the old taste buds on alert, cheers!
It has that "health food store" stink.
My package of gluten flour (Bob's Red Mill brand from the USA) claims to be 70 to 80% protein. Knowing that may help the calculations.
Cheers for that. How are you calculating your amount in your recipe?
@@CulinaryExploration at 75% protein, your flour mix should be 94% AP flour (11% protein) and 6% gluten flour. That should give you 14 to 15% protein in your loaf.
@@CulinaryExploration Let me know if you need help with calculations. I am a mathematician :)
@@jackm.1628 Hey Jack! Seriously, a mathematician...? I have been trying to find someone to help me with a different calculation. If you are up for helping with I would be very grateful! Would you drop me an email? explorationculinary@gmail.com
@@CulinaryExploration I'd be happy to, I sent you an email!
Keep in mind that commercially available wheat gluten is 80% protein so in fact you only added 1.6% protein. Great experiment though
Good point! Just checked my gluten (from Holland & Barrett) and the analysis indicates only 75% protein.
I tried it many times and the results were not impressive.
Do you actually live in Greece?
Yes, I really live in Greece!
@@CulinaryExploration that fully explains the selection of those flours . I have the same most of the time. The only way to get a nice raise with the 11 % flour is to add many sets of stretch and fold I have had success.you can try it
@@user-uj3rh1qr7g Cheers Dimitri, normally I use the Robin Hood AP flour, for an everyday bread it work really well.
@@CulinaryExploration continue your very good content support from Greece
@@user-uj3rh1qr7g Cheers buddy, great to have some support here in Greece where I live
Until the modern period, most bread was almost certainly made with 7% flour - but instagram hadn’t been invented yet. If anything, bakers tried to avoid big holes in their breads - holes not being a good way to fill bellies.
Worth watching: ruclips.net/video/-hH4Vvdl38g/видео.html