Author Topic: Why use high gluten flour?  (Read 2420 times)

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Offline efarley

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Why use high gluten flour?
« on: December 12, 2011, 07:32:42 PM »
I am wondering why the high gluten flour is preferred? I have been using all purpose white flour because I have a giant bag I need to use up and it taste fine to me. I will buy the high gluten flour when it runs out but I am wondering what makes it better.

Offline Essen1

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Re: Why use high gluten flour?
« Reply #1 on: December 12, 2011, 07:39:43 PM »
HG flours will give you a better crumb structure, a more robust gluten matrix, provides better oven spring or rise, and they tend to be able to absorb more water then those AP flours, for example.
Mike

Offline chickenparm

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Re: Why use high gluten flour?
« Reply #2 on: December 12, 2011, 08:04:33 PM »
I can taste a difference as well.If I use Bread and HG flour,they have a slight distinctive flavor over the other.The chew can be different as well.Sometimes I am in the mood for a HG flour pie,and sometimes I'm in the mood for one made with Bread flour.

I have tried AP flour by itself and did not care that much for it.I do use it to dillute a HG flour if I want to try a new experiment.






-Bill

Offline Pete-zza

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Re: Why use high gluten flour?
« Reply #3 on: December 12, 2011, 08:29:48 PM »
efarley,

This is somewhat redundant to what has already been said but see Reply 11 at http://www.pizzamaking.com/forum/index.php/topic,6401.msg54859/topicseen.html#msg54859 and Reply 2 at http://www.pizzamaking.com/forum/index.php/topic,7867.msg67473/topicseen.html#msg67473. For a historical perspective on the use of different flours for the NY style, see Reply 38 at http://www.pizzamaking.com/forum/index.php/topic,11015.msg99305/topicseen.html#msg99305.

Peter


 

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