May 28, 2019 - 11:01am
Vital Wheat Gluten amount
I am going to try and make a 100% WWH bread loaf. In the past I have done a hybrid with KA bread flour. Some of the resources I see say 1tsp/cup of flour, some say 1tbsp/cup, and others just say 1tbsp to add to the total recipe. Assuming wheat gluten weighs about the same as flour then 1tbsp is about 8g. In a 500g flour recipe, what would be the recommended amount to use for 100% WWH bread then?
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It would have to depend to some extent on the flour you're using. Try the smaller amount recommended and check your results - the "price" for the extra strength from using lots of gluten is that the texture of your bread goes rubbery. The "sweet spot" is when you're getting lots of extra rise to the bread, but no rubbery feel.
Adding gluten should be a "stealth operation" where you use as little as you can get away with, just enough to fix the problem.
Elsie bakes bread using whole grain/sprouted flour. She normally uses 3% of total flour weight. Try to use scale to weight it instead of using spoon.
The standard recipe I have followed for decades calls for 425 grams flour and 15 grams gluten
So for 500 grams flour that would be 17-18 grams gluten