Author Topic: Mixing all purpose vs high gluten  (Read 1302 times)

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Offline grathan

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Mixing all purpose vs high gluten
« on: April 18, 2013, 11:26:53 AM »
Does high gluten flour require more water than all purpose?

I did 2 batches this morning and they seemed completely different in the mixer. Both used:
5c flour (specifically All Trumps and King Arthur)
2c  water
1.5 t yeast
1 t oil

The all purpose dough seem to form up nice into a ball and play nice in the mixer and when it was done it was very workable.

The All Trumps took longer to make a ball, didn't knead well (climbed the hook, resisted being smushed) and when it was done it was very hard to stretch or work with.

Offline Pete-zza

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Re: Mixing all purpose vs high gluten
« Reply #1 on: April 18, 2013, 12:25:57 PM »

The two flours have different rated absorption values. For the All Trumps, it is about 63%; for the King Arthur all-purpose flour (KAAP), it is about 60%. All else being equal, those numbers alone suggest the need to use more water for the All Trumps than the KAAP.

Unfortunately, since you used volume measurements, it is not possible to comment further on what you experienced using the two flours. It would be fortuitous for you to have measured out the five cups identically for the two flours.


Offline The Dough Doctor

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Re: Mixing all purpose vs high gluten
« Reply #2 on: April 18, 2013, 12:43:42 PM »
Also, what you were seeing is completely normal for two such different flours. The All Trumps flour is a very strong, high protein flour that is capable of producing a very strong and elastic dough (this is why it appeared so tough and hard.firm, and kept wanting to climb up the dough hook. Additional water would have helped soften the dough making it more manageable but it would still have been more elastic than one made with an AP flour. The high protein flours typically require more water and fermentation.
Tom Lehmann/The Dough Doctor