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-> Challah and Breads
pleaseadvice
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 Wed, Oct 24 2007, 11:11 am
Is there a difference in the consistency of using high gluten or bread flour? I made a recipe using less flour (so not to have trouble with my kitchen aid) and the mixture with high gluten flour was stickier don't know if its the flour or the recipe.
Please advice
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greenfire
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Wed, Oct 24 2007, 11:16 am
definately ... with high gluten you need less ... so let's say
high gluten = 7
reg flour = 9
so the books say ... but I say if its sticky add more flour ...
and btw flour needs to "rest" ... in an oiled bowl ... then it will get less gooy ...
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chocolate moose
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Wed, Oct 24 2007, 11:50 am
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I used to use it and love it....a mixture, not all high gluten, though.
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pleaseadvice
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Wed, Oct 24 2007, 12:35 pm
| Quote: | definately ... with high gluten you need less ... so let's say
high gluten = 7
reg flour = 9
How do you know if the recipe just says flour....and doesn't specify which kind? Do you always add less flour if its high gluten? Or do you just follow recipe (flour) and add less water? |
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greenfire
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Wed, Oct 24 2007, 12:40 pm
hey I once saw it in a cookbook regarding "high-gluton" flour ... it said 7 or 9 ... so ... I just figure ...
I'm not big on exact measuring ...
and if it's stick it obviously needs at least some more flour ...
plus most bread flour is sticky ... until it "rests"
rest = putting dough in oiled bowl and flipping once so oil is on top and bottom of dough while rising ...
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