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I add a tablespoon of vital wheat gluten per cup of AP flour, when I need to boost the protein content. Most of the time, however, AP is perfectly sufficient. AP is often about 12% gluten, bread fl...
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#3: Post edited
by
Sleifar
·
2020-06-08T04:33:15Z (over 4 years ago)
- I add a tablespoon of vital wheat gluten per cup of AP flour, when I need to boost the protein content. Most of the time, however, AP is perfectly sufficient. AP is often about 12% gluten, bread flour can approach 15%. I think you can comfortably skip it for a bread machine.
- I add a tablespoon of vital wheat gluten per cup of AP flour, when I need to boost the protein content. Most of the time, however, AP is perfectly sufficient. AP is often about 12% gluten, bread flour can approach 15%. I think you can comfortably skip it for a bread machine.
- eta. Are you shaping, folding, stretching, otherwise manipulating your dough by hand, or allowing the bread maching to knead for you?
- Some of the folding techniques are less physically active than kneading, but do a nice job of allowing the gluten chains to form.
#2: Post edited
by
Sleifar
·
2020-06-08T04:19:40Z (over 4 years ago)
I add a tablespoon of wheat gluten per cup of AP flour, when I need to boost the protein content. Most of the time, however, AP is perfectly sufficient. AP is often about 12% gluten, bread flour can approach 15%. I think you can comfortably skip it.
- I add a tablespoon of vital wheat gluten per cup of AP flour, when I need to boost the protein content. Most of the time, however, AP is perfectly sufficient. AP is often about 12% gluten, bread flour can approach 15%. I think you can comfortably skip it for a bread machine.
#1: Initial revision
by
Sleifar
·
2020-06-08T04:18:21Z (over 4 years ago)
I add a tablespoon of wheat gluten per cup of AP flour, when I need to boost the protein content. Most of the time, however, AP is perfectly sufficient. AP is often about 12% gluten, bread flour can approach 15%. I think you can comfortably skip it.