well, I put my calculator where my mouth is and made high-gluten flour from AP flour.

M

marilynfl

Moderator
I'm currently lusting after Joanna Chang's newest book: Pastry Love" and decided to try her Master Brioche recipe, which calls for both regular all-purpose flour and high-gluten flour. Since I needed brioche to make one of her recipes (Mushroom and Thyme Brioche) and had EVERYTHING the recipe listed (including fontina cheese and creme fraiche. Who has fontina cheese just sitting around??) except the HG flour, I thought I'd test the conversion formula I found for Cyn when she was looking for HG for bagels.

Here's how that went: I have King Arthur All Purpose flour (11.7% protein) and Hodgson's Pure Vital Wheat Gluten (determined to be 83.3% pure protein). King Arthur High Gluten flour is 14.2% protein.

Formula:

(14.2-11.7) / (83.3-11.7) = 3.49% additional gluten is needed

Recipe requires 300 grams of HG, so 0.0349 x 300 = 10.47 grams of Pure Vital Gluten needed

300 - 10.5 (rounded up) = 289.5 grams of AP flour + 10.5 grams of Hodgson's pure vital wheat gluten = 300 grams of HG flour.

Since I've never used HG flour before, I have no idea what difference it makes, but the finished pastry had a delightful chew to it.

 
Here is an online version of the finished pastry I made: Mushroom and Thyme Brioches

The image below is tonight's version. I should have looked closer at her image and baked mine a bit longer. But it was still delicious.

When you view the online recipe, be sure to use the NEXT arrow to see an image of Joanna's version.

I used 32 grams of dough with a finished diameter of 3" rather than 100 grams and 5" diameter. I'll be making these for Christmas dinner to be served after the crab chowder.

https://books.google.com/books?id=AUGeDwAAQBAJ&pg=PA49&lpg=PA49&dq=joanna+chang+mushroom+and+thyme+brioche&source=bl&ots=HQnZsj0d7o&sig=ACfU3U3DQUBznNP9nulxb3outEH2Ntwxtg&hl=en&sa=X&ved=2ahUKEwibl9z-5rPmAhWGpFkKHcxqDL8Q6AEwAXoECAoQAQ#v=onepage&q=joanna%20

https://recipeswap.org/fun/wp-content/uploads/swap-photos/Mine.jpg

 
Here's an image of the Master Brioche recipe (suitable for sweet or savory options)

I made it all in my KA mixer with dough hook. No hand kneading, no nothing...you just need patience and time to let it beat. Total between all the steps is over 35 minutes, but again, the mixer is doing all the work. On Wednesday night I dumped the finished dough into a plastic tub, pressed Saran wrap over the top, closed the tub, and left it in the refrigerator. Tonight i pulled two pieces of dough to use and am extremely happy with results. Will try a small amount tomorrow for a sweet pastry (using same dough).

https://recipeswap.org/fun/wp-content/uploads/swap-photos/Master-Brioche.jpg

 
Hi Judy, I have a copy from the library and if two more recipe work out, I'll be buying it.

I sleep poorly last night and didn't want to type out both recipes and possibly make an error since they both worked perfectly by following her steps.

Tomorrow I'm going to try her cinnamon roll using another piece of the brioche dough.

 
If by high gluten you mean bread flour I just add a teaspoon of vital gluten

per cup of flour used for the bread. I haven't ever been a scale person. ;o)

 
Just lovely Marilyn! I have found myself skipping recipes that don't measure by weight.

I really do think the outcome is so much better!

 
No, C...they aren't the same. Per King Arthur, these are the specified protein levels

for their flours:

All-purpose = 11.7%
Bread flour = 12.7%
Hi-gluten = 14.2%

 
Aha. That's why I read this stuff! I know European flours have many grades

of protein--why their bread is so good!!
Kudos to your math!!
Read a big article and did find this also (for me and non-scale users) either starting with bread flour or AP. It's a similar ratio to what I posted for making bread flour.

How do you make high gluten flour?
It works best in heavier recipes like whole wheat, rye, or other whole grain. Add one tablespoon of vital wheat gluten for every 1 cup of all purpose flour used in the recipe. Follow the rest of recipe as usual

. Mix together 1 to 2 teaspoons of vital wheat gluten for each cup of bread flour called for in the recipe.

 
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