An intro to vital wheat gluten and how it can improve your bread.
Despite the fact that commercial vital wheat gluten is typically about 73% protein, Migoya suggested that you can treat vital wheat gluten as effectively being 100% protein in the context of approximating bread flour's strength with all-purpose flour, so we adopted that assumption for these tests.
After trying the breads side by side, she said the loaf with added vital wheat gluten was crispier and more moist, whereas the loaf made solely from AP flour was gummier and drier. Vicky also noted that some of the differences between the breads could have been the result of user error, and that's helpful to keep in mind for all of these tests: doughs are complicated beasts, and there are always other factors contributed to the observed differences.
In terms of handling, it was clearly evident that the dough made with the vital wheat gluten was easier to work with. The dough made from just all-purpose flour was quite a bit more delicate, and led to some unwanted tearing as I was shaping the bread prior to baking. Another observation: The flour with the vital wheat gluten appeared to absorb the addition of water much more readily, and was easier to mix.
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