Do you use dough enhancer? Make your own?
A whole wheat bread recipe I've got calls for both vital wheat gluten AND dough enhancer. I'm new to bread baking, but I kind of thought the VWG was a dough enhancer. Think both are necessary?
And to confuse me further, a recipe I've found online for homemade dough enhancer includes VWG:
1 cup nonfat dry milk powder
2 cups wheat gluten
2 teaspoons powdered ginger
4 tablespoons dry pectin
4 tablespoons unflavored gelatin
4 tablespoons lecithin granules
1 tablespoon ascorbic acid, crystals
So if I'm putting so much VWG in a dough enhancer, why would I add more by itself?
Ascorbic acid...or even a little lemon juice..will enhance the yeast with heavy breads. Gluten helps it to form nice air-bonds. But.if you are happy with what you have, you don't really need it. I use a old "bread machine" trick with 100% whole wheat. I let it go through one 15 minute or so knead cycle. Shut the machine off.....wait 20 mins...then start it all over on a whole wheat setting. Seems to get plenty of rise and "oomph"
Here's a recipe that I have developed.
Tangzhong Whole Wheat Bread
This makes a tender, lighter, longer lasting loaf of whole wheat bread using
the Tangzhong roux method.
The Tangzhong roux method was developed in Asia. It is a roux of water and flour heated to 65-C (150-F). The roux is thick and creamy and a translucent brownish-white color. The cooled roux is mixed with the other wet ingredients. Its use results in a lighter, fluffier bread with a longer shelf life.
The Tangzhong roux is usually made from 5% by weight of the total flour used. It is mixed with a 5 to 1 ratio of water (by weight). The water used in the roux should be subtracted from the total liquids used in the recipe.
1/2 cup water (for Tanzhong roux)
3 Tbsp whole wheat flour (for Tanzhong roux)
3/4 cup water
Prepared, cooled, Tanzhong roux (from 1/2 cup water and 3 Tbsp whole wheat flour above)
4 Tbsp honey, molasses or dark corn syrup
1 tsp table salt
2 Tbsp dry milk powder or dry coffee creamer
2 1/4 tsp (or 1 packet) bread machine or instant yeast
3 1/4 cups whole wheat flour
3 Tbsp butter, softened
I make the TangZhong roux in an 1100-watt microwave. Use a pyrex cup. 100-gm (about 1/2 cup) room temperature water, 20-gm (about 3 Tbsp) whole wheat flour. Mix well with whisk.
-Microwave 24-seconds. Stir, take temperature. Will be about 125-F.
-Microwave 14-seconds. Stir, take temperature. Will be about 145-F.
-Microwave 8 more seconds. Stir, take temperature. Will be about 155-F.
The roux will be thick and creamy and a translucent brownish-white color.
Cool to below 130-F, mix with other wet ingredients.
Combine 3/4 cup water, prepared Tanzhong roux, honey, salt, milk powder and yeast. Mix well. Add to bread machine.
Add whole wheat flour to bread machine. Mix until moistened with rubber spatula.
Add softened butter to bread machine.
Select WHOLE WHEAT FLOUR, 1 1/2 LB LOAF, MEDIUM CRUST. Press START.
**To bake in regular oven, see below.
Makes one 1 1/2 lb whole wheat loaf.
**After the first rise, you can remove the dough from bread machine, shape into a loaf, place in a 9x5 loaf pan and allow to rise until doubled, about 1 hour. Bake at 350-F for 50 - 60 minutes.
Thank you for the recipe, antilope! I especially appreciate the microwave instructions, and I am also glad to see that the tangzhong technique can be used successfully to make a whole wheat bread. What I am really after, however, is a bread with a soft, rich, elastic crumb (similar to what one might find in a Japanese or Korean bakery), and to achieve that, I may have to use white flour. Anyway, I am excited to try this!
So if I've been happy with my homemade bread as-is, I don't need to bother with all this? Just stick with the VWG?
I'm mostly trying to come up with a whole wheat sandwich bread that my husband will like as much (or more--but it's hard to imagine) as white bread. Maybe what he's wanting is spongy, puffy, and soft-crusted...
So if you are trying to imitate "Wonder" type bread use the dough enhancer.
If you are happy with the texture and flavor of your bread with out it then do not use it.
You could also look for recipes that use White Whole Wheat Flour which will yield a softer textured bread. http://www.breadworld.com/Recipe.aspx...