Surprise! This ingredient will take your bread to the next level 

⭐Learn how to make the best sourdough bread: www.glutenmorgentv.com/sourdoughbread

Commercial bakery’s and supermarkets have been using Vital Wheat Gluten for years (5%VWG - 100g plain/all purpose flour) to make strong bread flour and so have I . Plain flour is about 25% cheaper than bread flour who’s the fool. I can make as many loafs with a bag of plain as strong flour but 25% cheaper. Happy Days.

With more gluten percentage you have to increase the hydration to maintain that open crumb.

THANK YOU!!

Thank you for this experimenting video. I love your style.

Great Experiment! Question-why did you lower the hydration instead of raising it? Without the starter, the hydration dropped from about 78% to 72% to 71% to 70%. Love your simple explanations!

Thank you, finally someone did a worthy gluten test. I always add 3 tablespoons to each ~500g of flour but it's nice to have an 8% target instead. I was half expecting a loaf to not feel "as light as the others" but they all have the same weight so ... would expect them all to be light :D

I am so hooked on these videos!

You are so funny lol. It's fun watching your videos, I learned a lot... while laughing thank you

A very good presentation, but, after stopping the video to write down the recipes, when you describe each loaf after baking, you're confusing percentages of gluten to the grams of gluten, for what it's worth. I think the 8% recipe will be great. Thank you!

excellent idea! top experiment!

I never thought of adding gluten flour. I make 100% whole grain bread and I may just try a little bit in there. Thanks for the great video.

I make 100% fresh milled wheat flour and I discovered adding gluten made all the difference for them to come out fluffy and airy. I enjoyed your videos great tips!

At issue is whether you start with all-purpose flour or bread flour. I think King Arthur Bread flour has 12.7% gluten so how much extra gluten should you add for that?

Do we need to put the loof in the fridge over night? Or we can bake on the same day please reply thank you

Hi .. is there a substitute for this gluten .. like lemon juice to get more strngth to flour ??

Thanks for showing us how it varies. Next , I have been proofing at rm temp, does the Frig help?

I've never even heard of gluten flour so it's an automatic game changer for me. Now, my bread should look better, higher, more delicious. Thank you so much for the information. This will be fun!

Would increasing hydration on 12% allow for better extensibility and thereby allowing for better stretch and oven spring?

AMAZING

I’m never make sourdough I watching your video you are enjoy nice and easy your be my inspiration🇹🇭🇹🇭

I just received some gluten flour, so I’m looking forward to using it this week. May also use my same sourdough bread recipe to try some baguettes. Should that be OK?

Asian bread making involves gelatinizing a bit of flour, supposedly to let it retain more water. It is normal in boxed cake mixes to contain pre-gelatinised starch. What would adding powdered pre-gelatinised starch do to bread?

Thank you , always you are giving good ideas , Are the gluten will effect on the test of loafs for example or more puffiness ? You as baker you can know from test easily?

Will durum flour work as well?

intresting experiment. What kind of linen do you have on your banetons? They dont look like the traditional (sticky) ones.

Please can you do a video how to produce a real fluffy turkish fladenbrot?! There is a trick nobody knows or reveals it…

Can I add gluten after I've already mixed the flour and its had a bulk ferment? Too late? Also, any suggestions for baking the SD with 100% white spelt flour? Thx.

Nice video. How much gluten I have to add to 1000 g rye flour 8.5 protein

Some comedian joked that in California you can rob a liquor store with a bagel 😂

I am so glad I discovered your channel. I have been baking my own bread for years, but a few years ago I invested in a Mockmill in order to grind my own flour from wheat berries. I have hard red, hard white and soft white berries. Since my family is fairly new to home ground flour I have been using soft white berries half and half with AP flour. I wanted to introduce them to the home ground flour gradually. I generally add about one Tbsp. of gluten to the flour to strengthen but now that I have watched your video I don't know exactly how to determine how much gluten I actually need to add. How much gluten is in ground soft white wheat berries? I will admit that I use yeast in my bread at the moment. Pretty much most of my sourdough experiments have failed. No matter how hard I try, but my sourdough starter never seems to bubble. I need to check out your sourdough vids & school. Thanks so much for the great videos, I am really looking forward to trying your recipes!

Id love to see you experiment with 100% fresh milled whole wheat breads 😍

I have checked your dough ingredients and hydration levels. There is a mistake: you do not count added gluten into weight of the flour. This lowers your hydration dramatcally therefore the softness of the final dough differs not only from gluten contet but also hydration level. For instance the 10% added gluten final dough hydration is 73 not 80%

I like to add it to 100% whole wheat loaves. Gives it some white flour/chewy properties

If you put extra sourdough would that also do the job ????

Does chlorine in water effect gulten?

Hello, at what speed do you run your mixer and for how long?

Taste test and structure test is missing. I believe, those with high gluten content will be rubbery and kind of unpleasant - as bread warmed up in a microwave, if you know what I am talking about :)

I forgot to add that the more gluten there is in the dough, the more kneading is required, and also the addition of liquids, and there is also an effect of the temperature

Will try with my whole wheat flour bread recipe, loaves always come out dense and don't rise as much.

I don't know why I felt it but, I did not trust your math so I did my own calculations. I'm pretty sure adding 8,33g gluten for 100g flour you get (100*0.09g+8.33g)/108.33g = 15.99% = 16% gluten content So I wanted to calculate for 100g (end result) with 15% gluten flour from a flour that has 9% already, then: Based on the information, starting flour has 9% gluten, and gluten is 100% gluten. I want 100 gram result. I can write two simple equations with two unknowns: 1) original flour + added gluten has to be 100g x+y=100grams 2) 9percent of the start flour + gluten = 15% of the final mix (the gluten content), also 15 grams x*0.09+y=15grams Easy to solve that for both x and y (I rounded up) x = 93.4 y = 6.6 For me (approx.) 93.4grams of flour + 6.6gram gluten will give exactly 15% gluten content. Checking if my result is ok: 93.4grams *9% = 8.406grams 8.406 grams + 6.6 grams = 15.006 grams (pretty close to 15%) Sorry, but I'm a math teacher so I had to do this xD If you use 100g flour at start you need about 7g gluten (a tiny more for 15%...it gives like 14.95% total gluten 16g and 16/107=0.1495 so 14.95%)

I've been adding gluten to bread for a while e now and Yup that's what I get too.

Please could you specify about adding gluten - you say IN GRAMS in the video but it is written " % " on the screen ! So...gram or % ?? It is a huge difference !

What are those baskets for the bread called?

Maybe a higher hydration with more gluten???

What about the taste test? Any difference?

Is gluten powder VITAL WHEAT GLUTEN or GLUTEN FLOUR?

thats funny cause i did a gluten added bread yesterday 😊 i added def to much gluten an ended with 14,6 %in total. its too gummy for me but it was good in taste but not so in rising. it had also 50% rye and while falting it felt like an old chewinggum 😮

❤️👍🏻

First of all, thank you for the explanation in the video, but it is not perfect, because gluten consists of 4 proteins and each component has a different property such as flexibility, elasticity and holding strength. Secondly, gluten powder usually does not contain 100% gluten, but about 82%, so the calculation is a bit more complex.

I'm so confused. It is like watching a movie where all what I see is edited. If I use an all purpose flower with only 9% gluten in it, and pump the hydration up to 78%...well, I will then get a dough that goes flat like a pancake. And yet, here you are, baking even with a 9% gluten dough a bread that looks professional and which did not run out during bake. I do autolyse, even stretch and fold, but I get nowhere near these results. And my flower even contains more than 14% of gluten. The bread tastes great though, but I wish I could get a shape I love.

Where do I buy pure gluten?? Says wheat flower?

Why no taste test?

These range from 0 to 8% to 10% to 12% added Gluten. - NOT added grams! Grams are higher depending on amount of Flour in recipie.

You mention grams but show %?

I came up with this New Sourdough Biga 100 recipe. Produces greater results with plain flour - flour 1kg plain protein content 10.9% - water 600g - 50g sourdough starter - yeast 1g - salt 20g Instructions: - mix sourdough starter to 500g water, add the flour and mix with spoon until fully combined - leave at 20c for 14 hours - dissolve yeast and salt to 100g water and add to dough - knead until smooth - 2 lamination folds after 30-60 mins - divide into 2x dough balls after 1 hour - final shape after 1 hour - optional for better rise, chill in the freezer for 1 hour before baking - bake after 1 hour

Wouldn’t that make the bread “tougher” ?

I think the mailman looks a bit shifty. I don't know that I'd trust him with my bread making. 🙂

Putting it in the refrigerator overnight strengthens the "sour" taste which a lot of people prefer. If you don't want a stronger sour bread then 3 to 4 hours would be enough making it possible to bake the same day.

Love the info, but this is the second video in a row that I've watched on this channel in which the chef bakes four loaves of bread and I'm left with *no idea whatsoever* as to which loaf is ultimately the best. Everything in both videos was strictly visual, and to me a taste test would be a lot more enlightening.

Your acting skill is better than your chef skill. 😀

I love your videos but I am having trouble with the gluten calculation...If the target is 14% and you have 9%, I understand you wish to increase it by 5%...but not sure where the 0.6% to 8.33 grams was arrived at? Any chance you can fill in the formula?...Thank you!

Man but seriously in 5 mins 3 times Ads? And it got worse as I kept watching

I really like the subject , but too much reduction & music changes. It makes me feel schizophrenic

Ummm...... No offense but, I just buy "Strong Bread Flour"

this just feels wrong. If I need additives why not stop there and go for yeast and even more stuff instead of just flour, water and salt. you totally missed the point in baking sourdough bread. you cheat. I could just go to the freaking supermarket then and go get industrial bread. no thanks. thumbs down