High Gluten Flour: How to Make Better Bread

High gluten flour is which further is classified as a Chatel Spring wheat flour. This wheat flour is especially milled from hard spring wheat variety that contains greater amount of gluten naturally. The gluten content range between 13% and 15% indicating that this is also the upper end of gluten range. Hence, this type of flour is useful for baked items and bread that need a stronger structure and chewy textures.

Each flour type has a different content or proportion of gluten. So for a given type of gluten, it is composed of different types of proteins and two main ones being glutenin and gliadin, form bonds when water is added to them. Furthermore, when these proteins need to be hydrated, work must be done on it such as kneading or folding. Because of this bond formation, elastic strands will form. With more of the protein being present in the flour, the stronger will be gluten formation which again helps in the dough increasing its strength, aiding in capturing gases released during fermentation.

This aids greatly during bread making where gluten network directly impacts on the volume, structure and crumb of the dish. Using high gluten flour gives a great degree of elasticity, extensibility and collapse resistance, this enables one to make bagels, focaccia, and pizza crusts.

High gluten flour affects bread in many ways from handling the dough to taking a bite from the bread itself. Knowing how this “workhorse” flour impacts the texture, structure, rise, and crust of the bread will enable bakers to adjust their recipes accordingly. Let’s look at some of the effects.

The most defining feature of bread prepared using high gluten flour is the chewy and elastic texture it exhibits. When properly developed, gluten forms strong networks of protein chains, which can be felt in finely blended strands of protein that give a satisfying feel in the pull and bite of a meal. This is highly regarded in bagels and hearty loaves as well as some pizza crusts, where chewiness is considered a hallmark of quality.

These breads have a very high gluten content and are firmer than all-purpose or cake flour breads. Such breads tend to have a strong bite with well structured air pockets as well as a springy texture.

While fermenting, gluten-rich flour gives the dough fortitude forcing gas pockets to form and be maintained as heat increases during baking. This accomplishes increased appliance spring, adding to the breads final ‘puffed-up’ display. Improved loaf and bread height, With the dough holding its shape excellently especially in freestanding artisan breads like boules and bâtards.

Due to the forming gluten structure, the high gluten flour is less liable to caving in on itself. This is better for large volumes of water dough’s that are more susceptible to being flattened by the surrounding air.

With a combination of strong and elastic fibers holding the dough together, high gluten dough and controlled hydration, high gluten dough creates crusts that are thinner but more prone to cracking, especially with steam baked. Unlike pastry topping, the crust forms a skin which gives the bread additional robust elements.

In bagels, which are characterized by the boiling of the dough prior to baking, the protein content also augments the dense interior and glossy crust that accompanies the exterior.

Among the many benefits of high gluten flour, its tolerance to a long slow fermentation is perhaps the most advantageous. During extended proofing (especially with cold fermentation), weaker flours tend to get very slack and overly sticky. In contrast, high gluten flour:

• Withstands breakdown over time.
• Supports nice flavor development from dormant yeast or sourdough fermentation.
• Results in dough that can be easily shaped after resting for several hours.
• These properties make high gluten flour desirable for advanced techniques such as retarding, sourdough baking, or working with preferments (biga, poolish, etc.).

Some breads which take advantage of the high gluten flour characteristics include:

• Bagels: Chewy, dense interior well known for its shiny crust.
• Ciabatta: Needs well developed dough with an open crumb structure to hold itself together.
• Pizza dough: Strong, stretchable, and requires thin non-tearing qualities without losing elasticity.
• Focaccia: Needs enough gluten to support hydration and rise.
• Baguettes: High gluten can help achieve a blend between fluffy airy crumb and a crispy crust.
• Rustic artisan loaves: They have a high level of hydration and undergo long periods of fermentation.

While high gluten flour is superior in strength and structure, it must be treated in a specific way to reach its maximum potential. Due to the higher protein content of the flour, it acts differently than lower gluten alternatives, requiring changes in water, mixing, fermentation, and shaping. This section gives bread baking tips, one loaf at a time.

• When it comes to flour with high gluten content, water absorption rates are noticeably higher than with other blends. Therefore, to correct this:
• Begins with a range of 65% – 75% hydration (65g – 75g water per 100g flour) based on the recipe.
• Go higher in water for rustic or artisan types like sourdough or ciabatta up to and beyond 80%.
• For greater gluten formation, use warm water, (around 26 – 28 degrees Celsius or 78 – 82 degrees Fahrenheit).

• Holding back 5 or 10 percent of the water and adding it during kneading to obtain the perfect mix of dough.
• Incorporating the basinage method, wherein extra water is added during stretch and folds, for wetter doughs.

• Due to its strength, dough derived from high gluten flour needs to undergo extended periods of kneading.
• 10 – 15 minutes when kneaded by hand and 6 – 10 minutes on medium-low speed in a stand mixer. Don’t go beyond the kneading stage, as this can create a too tight dough that makes sculpting difficult.

To assess gluten formulation:

• Using your fingers, stretch a section of the dough.
• The dough is ready if a thin translucent “window” forms without tearing.

• Applicable for high hydration or artisan doughs:
• Rest the dough following mixture (autolyse or bulk fermentation.)
• Repeat the stretch-and-fold action 3–4 times, and wait 30 minutes in between each.
• This process creates gluten folds while maintaining an open crumb structure.

• Dough with a high gluten content is able to withstand long periods of bulk fermentation, 3 to 8 hours.
• Make sure to look at temperature and volume, as well as time.
• Using the two factors aforementioned, the dough should double in size, turning elastic and airy.

• Retarding or cold proofing improves flavor and digestibility:
• Loaves or dough balls can be refrigerated for 8 to 72 hours.
• To gain maximum spring in the oven, the dough should be brought to room temperature before cooking.

• In preparation of, the rest before mixing transfers water into the flour along with, waiting, salt, and yeast, is called Autolyse.
• Rest time is set from 20 to 60 minutes.
• Aiding in the breakdown of starches and enzymes means increased flour extensibility better gluten.

• Facilitates processing, particularly with strong leavened products.
• Decreases needed mixing time.
• Enhances the degree of openness in the crumb structure as well as the relaxation of the dough.

The dough is able to withstand a degree of shaping or tear easily. In order to mitigate this:

• Allow dough to rest after a preliminary shaping (bench rest).
• Preserve the gas pockets by employing soft motions during shaping.
• Avoid pulling the surface too tightly, and over-tightening the tension.

• To achieve optimal final results:
• Split the dough into parts and pre-shape it.
• Allow it to rest for 15 to 30 minutes before proceeding to the final shaping.

• For baguettes, boules, or batard.
• Employ gentle yet firm hand.
• Use the stitching or rolling technique to develop the tension/structure more.

The main distinction between high gluten flour and bread flour is the protein percentage and the resulting structures from the baking.

• It protein contains: 14-15%
• High-gluten flour is best for breads and baked goods that require lots of strength and density, such as bagels, pizza crusts, and artisanal loaves which are chewy.

• It protein contains: 12-14%
• Bread flour is still strong enough for most bread recipes, but is more suitable for softer and lighter loaves like sandwich bread or dinner rolls.

When trying out new recipes that require high-gluten flour, one can consider a few alternatives based on the type of dish they are preparing and the desired texture.

When seeking a replacement for high-gluten flour, bread flour is generally the first choice. With a slightly lower protein percentage (about 12-14%), it still creates strong gluten bonds, which is appropriate for most bread recipes. While it won’t produce the same dense, chewy structure obtained through using high-gluten flour, it is beneficial in many situations.

In the event that one does not have high-gluten flour or bread flour, there is a possibility of combining all-purpose flour with vital wheat gluten to elevate the protein content. The general ratio is 1 to 2 tablespoons of vital wheat gluten to a cup of all-purpose flour. This addition improves dough strength, rendering it more appropriate for breads that demand a lot of rising and a chewy consistency.

In some situations, whole wheat flour can be considered a substitute. It’s richer in protein than all-purpose flour and better suits rustic breads. However, the increased fiber content may adversely impact the texture and rise of the bread.

Both high-gluten flour and bread flour share certain similarities, but there are some differences. Both types come from hard wheat and have a high level of protein which facilitates the formation of more gluten during mixing and baking. The gluten provides good strength and elasticity, which is important since bread requires good chewy structure. High-gluten flour is generally over 14-15% protein, while bread flour is typically between 12-14%. The stronger protein content of high-gluten flour is essential for dense chewy breads such as bagels and artisan loaves, which require greater expansion when rising.

High-gluten flour is preferred for recipes that require stronger dough. While high-gluten flour works well for most yeast based recipes, bread flour is used in recipes where some flexibility is required. Even if a recipe is designed for high-gluten flour, good results can still be obtained using bread flour, albeit less chewy, denser, with slightly less volume. For most home bakers, bread flour is a solid choice and high-gluten flour is more of a specialty ingredient.

High-gluten flour is most commonly manufactured from hard red spring wheat as it contains a high protein percentage. This kind of flour has a protein content of about 14–15%, which is critical in forming a well-developed gluten network when hydration and kneading occur. Gluten is the protein responsible for giving dough its elasticity, chewiness, and chewiness. Therefore, high-gluten flour is best suited for foods that need a strong free-textured bite. This includes bagels, pizza crusts, and artisan breads.

 High-gluten flour yields better results compared to all-purpose and bread flours, which, though containing gluten, have comparatively lesser protein content of about 10–12% for all-purpose flour and 12–14% for bread flour. All-purpose flours do contain gluten, but they need much more gas during fermentation. Consequently, high-gluten flour makes a more robust and elastic dough, having a better trapped gas during fermentation. Bakers requiring tougher dough or those using longer fermentation times prefer high-gluten flour due to the consistent, high-quality results it delivers.

When making pizza dough, high-gluten flour is a common preference because of its ability to make pizza with a chewy and more textured feel. The protein content (about 14–15%) is higher in this type of flour which helps in forming strong gluten yielding elasticity and chewiness to the dough. This is also helpful in getting a pizza crust that maintains its form, chewy, satisfying to bite, and can carry heavier toppings without breaking.

It is also great for making New York styled or artisan styled pizzas which need to have a crust that is both chewy and crunchy. High-gluten also works effectively during long fermentation as it produces a crumb with more holes and a better texture.

For the majority of people, high-gluten flour does not pose significant health risks. It is simply high-protein flour used to make chewy baked goods, like bagels and other artisan breads. However, people with celiac disease or gluten intolerance will suffer health-affecting ramifications, including inflammation and disruptive digestion. Among the general population, there is no concern as long as a balanced diet is maintained. Issues arise when highly processed flour-based products dominate the diet. These products lack proper nutrition, which is what people should be concerned about rather than the gluten in these products.

High gluten flour is a specialized ingredient used in baking and cooking. It is a type of wheat flour consisting of high gluten forming proteins and a larger amount compared to all-purpose or even bread flour. It is especially valued for the strong structure and chewy texture that high gluten flour adds to baked goods and savory dishes.

The nutritional values of high gluten flour differs brand by brand and also due to the milling process, however, its general nutritional value per 100 grams is as follows:

• Calories: ~350–370 kcal
• Protein: 13–15 grams (with cases of 16% being common)
• Carbohydrates: 70–75 grams
• Sugars: <1 gram
• Fiber: 2–4 grams
• Fat: 1–2 grams
• Saturated fat: <0.5 grams
• Vitamins and Minerals:
• Iron: 1–3 mg
• B Vitamins (notably niacine, thiamin, riboflavin, folate)

The main component needed to prepare authentic bagels is high gluten flour. The dough has to be boiled before being put in the oven and high gluten performs extremely well in curing bagels in their classic chewy texture.

Both Neapolitan and New-York-style pizzas use high gluten flour which enables the dough to stretch thin without tearing and results in a chewy, airy crust upon baking.

Artisan loaves of bread like sourdough, ciabatta, and baguettes make use of high gluten flour as an ingredient. This adds to the spring in the oven and height of the bread.

In the case of homemade noodles or pasta, high gluten flour is used in chewy types like pappardelle or fettuccine to enhance the feel and texture.

High gluten flour, better known as vital wheat gluten, is regularly used in vegetarian and vegan cuisine as a meat alternative known as seitan.