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Do you do anything to increase the gluten? When I've tried whole-wheat bread, it just kind of falls apart when sliced. I've tried adding "Vital Wheat Gluten",
by chris_st 7y ago
Do you do anything to increase the gluten? When I've tried whole-wheat bread, it just kind of falls apart when sliced. I've tried adding "Vital Wheat Gluten", but even a tablespoon to a loaf didn't seem to help. Thanks!
- madhadron 7y agoTry soaking your flour overnight to hydrate the bran, which otherwise can slice up the gluten network. Also, if you're kneading and the surface splits, stop let it sit for five to ten minutes so the gluten can relink before you continue.
- girzel 7y agoI think home-ground whole-wheat flour has to have more gluten than pretty much any other flour out there... Are you putting a whole bunch of other stuff in there? There's a reason fat is called "shortening" -- it breaks the gluten strands, and makes the bread crumbly. Unless you're putting a whole bunch of butter or some other fat into the flour, I can't imagine why it would be crumbly. What are your ingredients?
- taejo 7y agoWhole-wheat flour has everything that white flour has (including gluten), plus more. If you remove the "more", the proportion of gluten in the whole goes up. The "more" also includes fat, as well as other things which might interfere with gluten formation.
- ip26 7y agoSounds like your hydration was too low or you didn't develop the gluten with enough rest & kneading.
- MegaDeKay 7y agoSearch SeriousEats for Bravetart's (aka Stella Parks) 100% whole wheat bread. It uses a food processor to knead the bread in around 75seconds. No VWG. Taste is phenomenal.