I used 1.5 tsp of King Arthur vital wheat gluten in a 454 gram total dough mass, and I had a beautiful, silky well developed dough at 100% hydration. I added the VWG to the flour at the onset of making the dough. I also used the KA bread flour, which is already 12.7 % protein, and doesn't really "need" the VWG. The VWG bumps it up a little bit higher than that. I personally find it's just easier to work with stronger flours with high hydration doughs.

• Reply