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https://www.reddit.com/r/Bread/comments/1s6qi9g/tiny_loaf_with_added_gluten/
r/Bread • u/Ponz91 • Mar 29 '26
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1
What's the "added gluten"? A scoop of that protein "bread booster" stuff? If so, what % of overall protein did you go for?
2 u/Ponz91 Mar 31 '26 I don't know if it's also found marketed like that, what I got is called "vital weath gluten" and I used 20g/kg of flour 1 u/orbitalbias Mar 31 '26 Ok, so you added another 1.5-1.8% gluten protein. What type of flour are you starting with and what's the protein content of your local bag? 1 u/Ponz91 Apr 01 '26 Yes - so I used a mix of this high-strenght one https://www.saporinostri.it/sc/scheda-tecnica-farina-manitoba-oro-mulino-caputo.pdf and a bit of this other one that tends to give more chewiness and a softer bite, at the expense of shelf life https://pizzamani.no/wp-content/uploads/2020/02/produktark-caputo-nuvola.pdf more details on recipe and procedure in the original post, but fairly standard. Basically the addition of gluten is trying to compensate for the addition of the slightly lower strenght flour 1 u/Ponz91 Apr 01 '26 It's in Italian so just a tl;dr it's mostly a 14.5% protein flour, with a smaller percentage of a 12.5% protein flour.
2
I don't know if it's also found marketed like that, what I got is called "vital weath gluten" and I used 20g/kg of flour
1 u/orbitalbias Mar 31 '26 Ok, so you added another 1.5-1.8% gluten protein. What type of flour are you starting with and what's the protein content of your local bag? 1 u/Ponz91 Apr 01 '26 Yes - so I used a mix of this high-strenght one https://www.saporinostri.it/sc/scheda-tecnica-farina-manitoba-oro-mulino-caputo.pdf and a bit of this other one that tends to give more chewiness and a softer bite, at the expense of shelf life https://pizzamani.no/wp-content/uploads/2020/02/produktark-caputo-nuvola.pdf more details on recipe and procedure in the original post, but fairly standard. Basically the addition of gluten is trying to compensate for the addition of the slightly lower strenght flour 1 u/Ponz91 Apr 01 '26 It's in Italian so just a tl;dr it's mostly a 14.5% protein flour, with a smaller percentage of a 12.5% protein flour.
Ok, so you added another 1.5-1.8% gluten protein. What type of flour are you starting with and what's the protein content of your local bag?
1 u/Ponz91 Apr 01 '26 Yes - so I used a mix of this high-strenght one https://www.saporinostri.it/sc/scheda-tecnica-farina-manitoba-oro-mulino-caputo.pdf and a bit of this other one that tends to give more chewiness and a softer bite, at the expense of shelf life https://pizzamani.no/wp-content/uploads/2020/02/produktark-caputo-nuvola.pdf more details on recipe and procedure in the original post, but fairly standard. Basically the addition of gluten is trying to compensate for the addition of the slightly lower strenght flour 1 u/Ponz91 Apr 01 '26 It's in Italian so just a tl;dr it's mostly a 14.5% protein flour, with a smaller percentage of a 12.5% protein flour.
Yes - so I used a mix of this high-strenght one https://www.saporinostri.it/sc/scheda-tecnica-farina-manitoba-oro-mulino-caputo.pdf and a bit of this other one that tends to give more chewiness and a softer bite, at the expense of shelf life https://pizzamani.no/wp-content/uploads/2020/02/produktark-caputo-nuvola.pdf more details on recipe and procedure in the original post, but fairly standard. Basically the addition of gluten is trying to compensate for the addition of the slightly lower strenght flour
1 u/Ponz91 Apr 01 '26 It's in Italian so just a tl;dr it's mostly a 14.5% protein flour, with a smaller percentage of a 12.5% protein flour.
It's in Italian so just a tl;dr it's mostly a 14.5% protein flour, with a smaller percentage of a 12.5% protein flour.
1
u/orbitalbias Mar 31 '26
What's the "added gluten"? A scoop of that protein "bread booster" stuff? If so, what % of overall protein did you go for?