Today’s tip on How to Develop Gluten Naturally in Bread Recipes is for the novice bread maker as well as for the experienced one. This tip is especially important if you love grainy bread recipes and you want them to turn out light and airy, with a chewy texture, which equals bread perfection in our family.
Our niece, Kori is an amazing bread maker and she told us about this tip. Each week she grinds different wheat berries to make her own fresh flours. Yes, her own flours! Then she bakes all the breads, rolls, tortillas, waffles, or whatever her family needs for the week. Her friend told her about the health benefits of grinding wheat berries into fresh flour and using them within 30 minutes, and has been doing this for a little over 2 years now. Hard to believe I know, but she does this each week, making her a “Bread Making Rock Star” in our book!
Using these simple steps you will be able to develop gluten naturally in your bread recipes, without having to add vital wheat gluten. Stayed tuned for our amazing bread recipe shown above – coming soon!
Fourth time…After pulling and pushing the dough down the fourth time, put the lid back on and allow it to rest and rise another hour.
How to Develop Gluten Naturally in Bread Recipes
- Mix the bread dough ingredients in a Cambro 6-Quart container, or with the dough hook and a Kitchen Aid mixer. Place the lid with a hole in it (we drilled a small hole in our lid) or keep one side of the lid popped open slightly. You can also use one of our delicious bread recipes.
- Let the dough rest and rise one hour.
- With wet hands, reach in and pull the dough from all around the outside edges and push down towards the center of the container. Do this action four times. Let the dough rise another hour.
- With wet hands pull and push down the dough like in step #3.
- Now your dough is ready to shape, let rise and bake.
Notes & Tips:
- The lid from the Cambro container fits most metal Kitchen Aid mixing bowls.
- The process of pulling and pushing the dough then letting it rise will naturally add gluten to your bread recipes the recipe. Making your dough light and airy, without the need to add vital wheat gluten.
- Tips for shaping the dough: With wet hands pinch off the size of dough you want, whether for dinner rolls or loaves. Then just tuck the dough under and place it in a greased loaf pan or on a piece of parchment paper sprinkled with cornmeal.
- It may be hard to believe but we found it’s not necessary to knead the dough. It seems the less we handled the dough when shaping it for loaves or rolls the better the texture of the bread. Which makes for super easy bread making!
- You can also store your bread dough in the fridge until your ready to make your bread, like we do with our Crusty Artisan Bread in 5 Minutes.
Interesting articles on vital wheat gluten:
- The Kitchn has a good definition of Vital Wheat Gluten: What is it and when should it be used.
- Our Daily Bread also shares a detailed post on vital wheat gluten.
Helpful Books on Bread Making:
I want to encourage you to try making homemade breads, you don’t need to be intimidated and I promise you it’s really quite easy. We also recently found the less you handle the dough, the better the bread texture. This means you don’t need to knead the dough, which makes for easy peasy bread making, and we all love easy!!
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