4 tsp (12 g) vital wheat gluten (小麥蛋白)).
#DRAGONBONES BB PLUS#
200 g (about 1.25c plus ½ TBSP) extra-high-gluten flour.Original recipe called for bread flour (throughout). Let hydrate an hour, then add 100g (about 2/3 c) extra-high-gluten flour (日清特高筋麵粉 brand). Should be DRY, to make up for the very wet mixture of grains and seeds to be added later. It didn't get hot enough (only 400F max, sometimes 365F), especially the lower element, so the bottom crust in the above pic could obviously be improved upon. This was baked in my old oven, which I got rid of a couple weeks ago. The very high gluten content gave this loaf incredible shape-retention during its rise. I changed the flour to 日清特高筋麵粉 extra-high gluten flour (sorry, but the brands here aren't generally in Roman script - I'll sometimes post the original Mandarin because there's at least one other forum member here in Taiwan who might want to know the brand name or the product name in Mandarin you can just ignore it if you don't read Chinese). My first big success was my Fifteen-grain Torpedo, based on the Tyrolean Ten-Grain Torpedo in RLB's BB p. Finally, I've gotten a hotter oven and started using steam. I've started doing lots of pre-ferments, using sourdoughs as well as commercial yeast, and using pâte fermentée. Equally importantly, I've learned to let it rise and proof by volume and not by the clock. I've learned not to work so much flour into the dough (wetter is better!), and have also learned to weigh, not scoop and pack (!) flour. I've decided to blog my baking and look forward to sharing recipes and getting advice from y'all.įor the past 15 years here in Taiwan, I had made far too many doorstops and hockey pucks instead of edible bread, until a couple months ago I decided to invest in a few good books on baking (I got PR's BBA (Peter Reinhart's The Bread Baker's Apprentice), RLB's BB (Rose Levy Beranbaum's Bread Bible), and NS's BLB (Nancy Silverton's Breads from the La Brea Tarpits), and also found this wonderful forum.
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