Surprise! This ingredient will take your bread to the next level
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- Опубликовано: 21 мар 2023
- Gluten powder is a fine yellow powder that gets separated from wheat at the time of milling. It is a wheat protein that helps improve the texture, volume and elasticity of bread when used in the ingredients list. In addition, it is responsible for retaining more carbon dioxide during fermentation and this helps to keep them strong and tall in the oven.
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I use spelt and einkorn in order to get LESS gluten 😉
With more gluten percentage you have to increase the hydration to maintain that open crumb.
That true?
Commercial bakery’s and supermarkets have been using Vital Wheat Gluten for years (5%VWG - 100g plain/all purpose flour) to make strong bread flour and so have I . Plain flour is about 25% cheaper than bread flour who’s the fool. I can make as many loafs with a bag of plain as strong flour but 25% cheaper. Happy Days.
Great Experiment! Question-why did you lower the hydration instead of raising it? Without the starter, the hydration dropped from about 78% to 72% to 71% to 70%. Love your simple explanations!
I make 100% fresh milled wheat flour and I discovered adding gluten made all the difference for them to come out fluffy and airy. I enjoyed your videos great tips!
Hey there! I started milling my own wheat flour a few months ago and the learning curve has been steep to say the least. What percentage Gluten do you add to your loaf? (I just started experimenting with added gluten). Have a great day!
At issue is whether you start with all-purpose flour or bread flour. I think King Arthur Bread flour has 12.7% gluten so how much extra gluten should you add for that?
I never thought of adding gluten flour. I make 100% whole grain bread and I may just try a little bit in there. Thanks for the great video.
Thank you, finally someone did a worthy gluten test. I always add 3 tablespoons to each ~500g of flour but it's nice to have an 8% target instead. I was half expecting a loaf to not feel "as light as the others" but they all have the same weight so ... would expect them all to be light :D
THANK YOU!!
A very good presentation, but, after stopping the video to write down the recipes, when you describe each loaf after baking, you're confusing percentages of gluten to the grams of gluten, for what it's worth. I think the 8% recipe will be great. Thank you!
Asian bread making involves gelatinizing a bit of flour, supposedly to let it retain more water. It is normal in boxed cake mixes to contain pre-gelatinised starch. What would adding powdered pre-gelatinised starch do to bread?
Would increasing hydration on 12% allow for better extensibility and thereby allowing for better stretch and oven spring?
Yeah, he has dropped water content on the last 2 loafs despite higher gluten content allowing for higher hydration. If you're going to compare flour exclusively then you have to keep everything else the same. Why did he change water ratio between the loafs is beyond me
@@OmnifyMyAss How do we know how much to increase the water hydration when using a higher % of gluten,what would be the calculation ? Thanks.
How much do we increase the water hydration when using a higher % of gluten, what would be the calculation to figure this out ? Thanks.
@@rainerrain9689 there are some recommendations for certain ranges of gluten present, but i can't find them at the moment 😞
Exactly what I was thinking. If you add gluten to the same amount of flour, then you also have to add extra water to hydrate it. Even if you replace some of the flour with gluten, you still need a little extra water to ensure proper hydration!
I am so hooked on these videos!
Thank you for this experimenting video. I love your style.
I have checked your dough ingredients and hydration levels. There is a mistake: you do not count added gluten into weight of the flour. This lowers your hydration dramatcally therefore the softness of the final dough differs not only from gluten contet but also hydration level. For instance the 10% added gluten final dough hydration is 73 not 80%
Yes, there is an online calculator that works it out so that the target volume of flour doesnt increase. Not sure about his gluten powder, but most are 75-80% and that needs factoring in too.
Thanks for showing us how it varies. Next , I have been proofing at rm temp, does the Frig help?
Please can you do a video how to produce a real fluffy turkish fladenbrot?! There is a trick nobody knows or reveals it…
You are so funny lol. It's fun watching your videos, I learned a lot... while laughing thank you
excellent idea! top experiment!
I just received some gluten flour, so I’m looking forward to using it this week. May also use my same sourdough bread recipe to try some baguettes. Should that be OK?
intresting experiment. What kind of linen do you have on your banetons? They dont look like the traditional (sticky) ones.
Will durum flour work as well?
Do we need to put the loof in the fridge over night?
Or we can bake on the same day please reply thank you
I've never even heard of gluten flour so it's an automatic game changer for me. Now, my bread should look better, higher, more delicious. Thank you so much for the information. This will be fun!
I am so glad I discovered your channel. I have been baking my own bread for years, but a few years ago I invested in a Mockmill in order to grind my own flour from wheat berries. I have hard red, hard white and soft white berries. Since my family is fairly new to home ground flour I have been using soft white berries half and half with AP flour. I wanted to introduce them to the home ground flour gradually. I generally add about one Tbsp. of gluten to the flour to strengthen but now that I have watched your video I don't know exactly how to determine how much gluten I actually need to add. How much gluten is in ground soft white wheat berries? I will admit that I use yeast in my bread at the moment. Pretty much most of my sourdough experiments have failed. No matter how hard I try, but my sourdough starter never seems to bubble. I need to check out your sourdough vids & school. Thanks so much for the great videos, I am really looking forward to trying your recipes!
Regarding starter - try using rye flour instead of wheat flour at first. When it's starting to rise consistently between the feedings - you can gradually introduce wheat flour to a point where you're feeding your starter with wheat flour only. Worked for me.
Regarding gluten content - if you live somewhere close to a flour manufacturer - you can bring them 1.5-2 kilos of each wheat variety you're interested and for a fee they're going to analyze your wheat for moisture content AND protein content(=gluten). Flour manufacturers need to know protein content themselves so they always have a dedicated lab for that matter. I assume you can arrange a postal delivery also if you're a bit far away. Sure, gonna cost you a pretty penny but at least you will know for sure
@@OmnifyMyAss Thanks so much. I will use my rye berries and give it a try. I live in a large city nowhere near a flour manufacturer but I can try my wheat berry supplier and see if they have any info. Thanks again!
@@gloriamichaels4333 i assumed that if you're milling wheat then you're growing it yourself, silly me.
If you're buying wheat from someone you can surely ask, most of the time if they're commercial producers - they must know their protein content since wheat price is highly related to it, higher content equals higher price.
"King Arthur" flour company don't accept any wheat that has lower than 14% protein content AFAIK, for example.
For clarity, "protein content" does not equal gluten content since there are multiple proteins present.
@@OmnifyMyAss Thanks for responding. I have done some research and it looks as if home ground hard red likely has somewhere from 12.5 to 14 % gluten protein so that should likely mean that I probably don't need to boost the gluten with extra addition. I have started a sourdough starter using rye flour, buttermilk and a few caraway seeds. I read that your starter really doesn't need to bubble, but it needs to grow, so maybe mine was okay. Will watch this batch to see what happens. It could also be that my kitchen is fairly cool and I have granite counters which are usually cool so I will make sure my container sits on wood.
@@gloriamichaels4333 you don't want to have ANY dairy in your starter since no matter what you do about it - dairy will spoil. Starter is a playground of wild yeast and water, not harmful bacteria that predates on spoiled dairy products.
It just so happens that you don't want any dairy in your longer sourdough endeavors either - the ones where you let your dough ferment in a fridge for 2-3 days. If you're going to bake the next day you mix your dough - it's fine to use dairy.
One note I want to add on your gluten calculations. I just so happen to be working in agriculture - and I know for a fact that ANY variety of wheat does NOT have same gluten content year after year. It all depends on multitude of factors and some major ones are out of human control, like the weather. Weather can and will affect overall quality of wheat, including gluten content. Sure, if weather conditions are favorable year after year - quality of wheat will more or less stay the same. But I'm oversimplifying, there are many other factors that directly affect what's going on your plate.
Id love to see you experiment with 100% fresh milled whole wheat breads 😍
If you put extra sourdough would that also do the job ????
What about the taste test? Any difference?
I like to add it to 100% whole wheat loaves. Gives it some white flour/chewy properties
Please could you specify about adding gluten - you say IN GRAMS in the video but it is written " % " on the screen ! So...gram or % ?? It is a huge difference !
I came here for the same thing... very confusing
8% for easy recipe calculation, 8 grams is for 100 grams of flour, same thing@@pkguy3
Maybe a higher hydration with more gluten???
Taste test and structure test is missing. I believe, those with high gluten content will be rubbery and kind of unpleasant - as bread warmed up in a microwave, if you know what I am talking about :)
I’m never make sourdough I watching your video you are enjoy nice and easy your be my inspiration🇹🇭🇹🇭
Hi .. is there a substitute for this gluten .. like lemon juice to get more strngth to flour ??
Will try with my whole wheat flour bread recipe, loaves always come out dense and don't rise as much.
Nice video. How much gluten I have to add to 1000 g rye flour 8.5 protein
Hello, at what speed do you run your mixer and for how long?
Speed 1 and 2
Thank you , always you are giving good ideas , Are the gluten will effect on the test of loafs for example or more puffiness ? You as baker you can know from test easily?
I didn´t taste many differences,
What are those baskets for the bread called?
Bannetons
Does chlorine in water effect gulten?
I forgot to add that the more gluten there is in the dough, the more kneading is required, and also the addition of liquids, and there is also an effect of the temperature
How do we know how much to increase the water hydration when using a higher % of gluten ? Thanks.
@@rainerrain9689 Conditional according to the goal you want to reach
@@user-ym9dl6xs9z Ok.
You mention grams but show %?
AMAZING
I've been adding gluten to bread for a while e now and Yup that's what I get too.
Can I add gluten after I've already mixed the flour and its had a bulk ferment? Too late? Also, any suggestions for baking the SD with 100% white spelt flour? Thx.
Some comedian joked that in California you can rob a liquor store with a bagel 😂
Why no taste test?
Is gluten powder VITAL WHEAT GLUTEN or GLUTEN FLOUR?
Where do I buy pure gluten?? Says wheat flower?
Maybe on amazon.
First of all, thank you for the explanation in the video, but it is not perfect, because gluten consists of 4 proteins and each component has a different property such as flexibility, elasticity and holding strength. Secondly, gluten powder usually does not contain 100% gluten, but about 82%, so the calculation is a bit more complex.
I came up with this New Sourdough Biga 100 recipe. Produces greater results with plain flour
- flour 1kg plain protein content 10.9%
- water 600g
- 50g sourdough starter
- yeast 1g
- salt 20g
Instructions:
- mix sourdough starter to 500g water, add the flour and mix with spoon until fully combined
- leave at 20c for 14 hours
- dissolve yeast and salt to 100g water and add to dough
- knead until smooth
- 2 lamination folds after 30-60 mins
- divide into 2x dough balls after 1 hour
- final shape after 1 hour
- optional for better rise, chill in the freezer for 1 hour before baking
- bake after 1 hour
thats funny cause i did a gluten added bread yesterday 😊 i added def to much gluten an ended with 14,6 %in total. its too gummy for me but it was good in taste but not so in rising. it had also 50% rye and while falting it felt like an old chewinggum 😮
" old chewinggum" lol
I don't know why I felt it but, I did not trust your math so I did my own calculations.
I'm pretty sure adding 8,33g gluten for 100g flour you get (100*0.09g+8.33g)/108.33g = 15.99% = 16% gluten content
So I wanted to calculate for 100g (end result) with 15% gluten flour from a flour that has 9% already, then:
Based on the information, starting flour has 9% gluten, and gluten is 100% gluten. I want 100 gram result. I can write two simple equations with two unknowns:
1) original flour + added gluten has to be 100g
x+y=100grams
2) 9percent of the start flour + gluten = 15% of the final mix (the gluten content), also 15 grams
x*0.09+y=15grams
Easy to solve that for both x and y (I rounded up)
x = 93.4
y = 6.6
For me (approx.) 93.4grams of flour + 6.6gram gluten will give exactly 15% gluten content.
Checking if my result is ok:
93.4grams *9% = 8.406grams
8.406 grams + 6.6 grams = 15.006 grams (pretty close to 15%)
Sorry, but I'm a math teacher so I had to do this xD
If you use 100g flour at start you need about 7g gluten (a tiny more for 15%...it gives like 14.95% total gluten 16g and 16/107=0.1495 so 14.95%)
The powder that he is using has 60% of gluten.
These range from 0 to 8% to 10% to 12% added Gluten. - NOT added grams! Grams are higher depending on amount of Flour in recipie.
Wouldn’t that make the bread “tougher” ?
❤️👍🏻
I'm so confused. It is like watching a movie where all what I see is edited. If I use an all purpose flower with only 9% gluten in it, and pump the hydration up to 78%...well, I will then get a dough that goes flat like a pancake.
And yet, here you are, baking even with a 9% gluten dough a bread that looks professional and which did not run out during bake. I do autolyse, even stretch and fold, but I get nowhere near these results. And my flower even contains more than 14% of gluten. The bread tastes great though, but I wish I could get a shape I love.
a mixer would help imo
More than 14% and the gluten works against you imho.
I love your videos but I am having trouble with the gluten calculation...If the target is 14% and you have 9%, I understand you wish to increase it by 5%...but not sure where the 0.6% to 8.33 grams was arrived at? Any chance you can fill in the formula?...Thank you!
So if you divide 5 by 0.6 you get 8.33. I think he is just giving a simplified rule of thumb (0.6%), so we don't have to do algebra or create a spreadsheet to figure it out.
Total Percent of Gluten in the Final Product = (Amount of Gluten Already in the Bread + Gluten Added) / (Weight of the Flour + Weight of the Gluten Added).
I think what he is saying is that a bakers percent addition of 1% gluten results in a 0.6% rise in amount of gluten in the flour.
Yes, the calculations are wrong. If you add 8.33 grams to 100 grams you end up with a total of 108.33 grams with (9 + 8.33) /108.33 = 16 grams of gluten per 100 grams. If your target is 14%, you should add about 5.81 grams per 100 grams, as (9+5.81)/105.81 = 14 grams of gluten per 100 grams.
There is an online calculator that works it out for you so flour volume stays correct, it is based on a wheat gluten that is 75% gluten which is standard (75-80%), I've not seen a pure gluten powder.
Putting it in the refrigerator overnight strengthens the "sour" taste which a lot of people prefer. If you don't want a stronger sour bread then 3 to 4 hours would be enough making it possible to bake the same day.
I think the mailman looks a bit shifty. I don't know that I'd trust him with my bread making. 🙂
Love the info, but this is the second video in a row that I've watched on this channel in which the chef bakes four loaves of bread and I'm left with *no idea whatsoever* as to which loaf is ultimately the best. Everything in both videos was strictly visual, and to me a taste test would be a lot more enlightening.
Man but seriously in 5 mins 3 times Ads? And it got worse as I kept watching
I really like the subject , but too much reduction & music changes. It makes me feel schizophrenic
Your acting skill is better than your chef skill. 😀
Ummm...... No offense but, I just buy "Strong Bread Flour"
I do not where are you from. The strong bread flour is not everywhere available, where I live there is nothing like the "strong bread flour" in any of the supermarkets or organic shops. You can only order it online but it is at leaset 2 times as expensive as the "normal" AP or whole wheat /whole rye organic flour. The AP supermarket flour costs like 0,65 euro/kg, the AP organic flour costs from 1,49 euro/kg and the "strong bead flour" available at Amazon costs like starting from 2,50 euro/kg if you buy 10kg of it, if you buy less it can cost like 3-4 euro/kg.
this just feels wrong. If I need additives why not stop there and go for yeast and even more stuff instead of just flour, water and salt. you totally missed the point in baking sourdough bread. you cheat. I could just go to the freaking supermarket then and go get industrial bread. no thanks. thumbs down