3 replies to this topic

[glennbech]

I am experimenting with adding pure gluten powder to my doughs, to be able to use higher percentages of whole-grains.

The recipe of the day is ;

Poolish
300g (100%) Whole Grain Wheat
330g (110%) Water
5g dry yeast

Dough

600g Poolish

400g Whole Grain finely ground wheat flour
300g White "AP" wheat flour
310g Water
60g Pure gluten powder
30g Olive Oil
20g salt

This gives 70% whole grain loaves. (64% water bp.)The "plan" is that the gluten will counter the "compactness" one usually gets with such high levels of whole grain. I am experimenting with shortening and fats to counter the "spongyness" the gluten can give.

Have anyone else tried this, any thoughts?

Edited by glennbech, 10 August 2012 - 01:57 PM.

[Panaderia Canadiense]

With that much whole grain, you might want to investigate sourdough leavening in place of the poolish. It's a little slower but you get a great rise from it, and it works beautifully with whole wheat and other high-bran grains without having to add much by way of extra gluten.....

[helloicedcoffee]

Agreed. I'll use vital wheat gluten when necessary but it very rarely mixes in completely and becomes sticky almost immediately - I bake a lot with spelt and find that it isn't really worth the trouble. I also think there's a mouthfeel issue to breads made with it as well. A sourdough starter would be a great place to start; or perhaps focus on how rich and moist those denser breads can be by adding nut soakers (I really like hempseed for this).

Are you thinking that butter would leaven the dough in the oven from evaporation like it would in a croissant or pastry? Seems counter intuitive to add fat to a dough full of whole grains!

[HungryC]

Agree with above posters....go sourdough, leave out the fat, and you won't need the added gluten. Your proportion of whole grain to white flour (600g total to 400g) isn't so terribly high.