Hi Max, you want to aim for flour with a protein percentage of between 11.7-12.7% for most bread recipes. It sounds like your plain flour is lower in protein than that, in which case adding vital wheat gluten may, indeed, be helpful. Keep in mind that adding 1% VWG (based on the weight of the flour in the recipe) will increase the protein percentage by .6%. This means that adding 2% would increase it by 1.2%. I would suggest adding 2% and see how that works for you. For example, our Bread Machine--Easy as Can Be recipe calls for 447g of all-purpose flour. To figure out how much vital wheat gluten to add, multiply 447 X .02 = 8.94g, or approximately 9g of VWG. You'll also likely need to adjust the amount of liquid in the recipe, as VWG is quite absorbent. I would start by adding an equal amount of additional liquid to the recipe as VWG that you add, and then check on the dough as it's mixing and drizzle in more water as necessary in order to develop a soft, supple dough. 

• Reply