Appears in
The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

  • About
This flour, at 13 to 15 percent protein content, is used to increase the protein content of weaker flours. It is milled from red spring northern wheat. It may also be added to some bread recipes that require high gluten development, such as for bagels and pretzels. The addition of gluten flour to a bread dough can shorten the kneading time, require the addition of more liquid, and create a tighter crumb in the finished product.