anh

February 9, 2009 at 10:00pm

do you recomend adding vital wheat gluten? Would that make the bread even lighter and softer? Actually, it might make it rise more, but would also make it tougher. And in this case, you don't want to make it rise more - it's confined by a lid. So no, I don't recommend vital wheat gluten. Are you using King Arthur All-Purpose Flour? That makes a big difference, compared to other national brands. Our flour is higher protein, without being TOO high. Enjoy - PJH
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