Bakers Secret To Big Bread Volume | One Ingredient Will Change Your Bread Quality to New Levels.

[@richardtownsend3405]

I have watched 100 of videos that started my enthusiasm for bread baking .Your videos have taken me to that next level in my thirst for knowledge .Your video on percentages etc has made adjusting recipes so easy.Many thanks for your videos and sharing your knowledge .Kind Regards Richard NZ

[@nobsbaking6391]

Thank you for your kind words.

[@johnwilson7937]

After watching the video I ordered Vwg and added 4% to my sourdough mix (25% wholemeal rye to white fiour). Best rise and oven spring so far! Thank you for sharing this valuable knowledge.

[@DanielHernandezBC]

Thank you for this, most channels don't even mention this, and is great for people like me that don't have access to high protein flours 👌👍👍

[@nobsbaking6391]

Glad it was helpful!

[@eharaburda]

Is it true that you can make your own bread flour by using APF and VWG and how much should you add to a single batch of APF in grams? Thank you for sharing your knowledge

[@Gorkilein]

Oh wow! I didn't know you could buy that separately! THANKS! This saves me much money and storage. Until now I always had the normal flour and bought the expensive pizza flour because of the gluten content!

[@nobsbaking6391]

Yes totally available online. Cheers

[@viexopiex]

"I make sandwich bread by combining 700 grams of flour with 11% protein content and 300 grams of flour with 12% medium protein content. Should I also add VWG? I appreciate your advice. Thank you."

[@nobsbaking6391]

VWG is generally not added unless you need it for a specific reason. If your recipe is balanced and working with your current flour plan, then ask yourself, "What am I trying to achieve?" VWG is expensive ( by flour standards) so if you use it, add it for good reason...ie. more volume, better processing tolerance, combat flour quality irregularities, etc. I like to think of it as the old adage goes " If it ain't broke, don't fix it."

[@JT-xj1pg]

Great advice, keep the great work!

[@ishaqabdulraheem8898]

Good idea. How do we get the product in Abuja Nigeria. Furthermore, what is the price and the size in grams. Thanks

[@nobsbaking6391]

I am in Asia and we just order it online from sites like Alibaba- Lazada etc. Prices vary as do pack sizes. Check with your online retailer. Just search "Vital wheat Gluten Flour" something should come up that is available in your area. Cheers JP

[@ihus9950]

Will this work with Sourdough bread, and Baking in Dutch ovens, Or what about using it for feeding Sourdough Starter Thanks👍🏻

[@nobsbaking6391]

Yes it will help in sourdough. No not recommend in starter. Note: really concentrate on your folding techniques. Gluten enhanced doughs will only perform at optimum IF you are properly developing your gluten network through the folding / kneading steps and assure enough tension before final proof.

[@ihus9950]

​@@nobsbaking6391 Thank you

[@duncanjames914]

Hi JP, thanks for another great video. I have been experimenting with VWG with great results. I usually amp the protein up to 13-13.5%. What would happen if I went higher? Thanks again from Ottawa, Ontario.

[@nobsbaking6391]

@duncanjames914 Really high gluten basically just makes the bread a bit more chewy.

[@duncanjames914]

@@nobsbaking6391 Thanks JP. I like chewy. lol

[@ishaik1984]

Hi JP...first thanks for making these amazing videos. For a baker new in baking business, your vidoes have helped us immensely. Now it has become a norm to search first in your channel for any doubts and solutions we need. please continue giving us these amazing baking tips. And today we had a question on vital wheat gluten, hence I came to your channel. Our existing flour is not producing the required rise on our bread rolls. We thought of using vital wheat gluten but the mill we buy the flour from, advised us to go for stronger protein flour than using vital gluten. What is your recommendation please?

[@nobsbaking6391]

They are saying... try to source a better flour (higher protein). VWG can be expensive for small bakeries dealing with low protein flours. It's definitely cheaper to buy higher protein flour than use VWG in low protein flour when operating a commercial bakery. VWG is your emergency product or tollerance additive for specialty breads at your operational level.

[@nobsbaking6391]

I got some cool things coming for new baking businesses. Coming soon.

[@ishaik1984]

@@nobsbaking6391 Thank you for the advice

[@ishaik1984]

@@nobsbaking6391 That will be very helpful... Really appreciate your support for small businesses

[@bobaslah]

Chef what do you thing about adding egg to increase protein to strengthen dough as a make-do if vital is not in hand ?

[@nobsbaking6391]

Adding egg has a number of functions in dough. Enrichment - nutrition & flavor Structural integrity Crumb softening and some anti staling benefits Eating quality improvements And a few others ...and although it adds protein it is not gluten forming protein and therefore not really comparable to vital WG. Will it help with leavening? Yes.

[@bobaslah]

@@nobsbaking6391 logical chef .. what would you use in a bread with egg yolk to kill the fishy smell of it in a dough ? Is there anything other than vanilla ? I mean any silent killer ?😄

[@nobsbaking6391]

@@bobaslah hahaha if your eggs smell fishy maybe it's time for fresh eggs. :) If the flavor eggs give your product is not desirable...you can : Sweeten the dough a bit more Add other enriching items like butter and or milk. Reduce or Remove the eggs completely. Ya sure why not...add some flavorings that you like. Remember....you do not need eggs to make bread.

[@bobaslah]

@@nobsbaking6391 loool .. its not rotten one, its the regular eggy smell not preferable to my sun .. l thought egg would help to soften the crust of sourdough .

[@nobsbaking6391]

@@bobaslah sourdough never really contains egg. Softer crust less bake temp and or time. See my bake times and temp video, oven spring video

[@rdeville280]

Would this VWG be same or similar to bread enhancer ? Thank you

[@nobsbaking6391]

I guess you could refer to it as a bread enhancer but not a conditioner. It is as its name states GLUTEN protein. It adds strength and leavening performance by increasing the amount of gluten in your dough. More gluten = stronger rise, and better overall gas retention.

[@nickblack7468]

Good but with little information. Where is a calculation? If I have flour, for example, 11.7% of protein and I want to raise it up to 14%. How much vital wheat gluten should be added for certain amount of flour?

[@nobsbaking6391]

Thanks for the comment. 1. Firstly it depends on the actual gluten content of the product you buy. 2. There are many gluten calculators online . Just search gluten calculators. Cheers JP

[@vanessamercer845]

love love love this channel thx

[@nobsbaking6391]

Thank you. Tell your friends and family . I am really trying to build this channel into a " Go To" place for bits and bobs of baking science.

[@stefanbabutiu5145]

I use Wheat Gluten Vital to increase the protein content of the flour used to over 13%. Thus, for an AP flour with 10% protein, I add Vital wheat gluten to raise the protein concentration by the following calculation: 1,000 g x (0.13-0.10)/0.75=40 g Vital gluten

[@viexopiex]

0.75 what is that?

[@stefanbabutiu5145]

@@viexopiex 0.75 is the protein concentration in Vital Wheat Gluten, the rest being starch.

[@CASSIE_COLE]

If I add say 5g of gluten, should I take out 5g of flour?

[@nobsbaking6391]

No just stack it on top.

[@richspizzaparty]

Problem is vital wheat gluten is costly and a lazy way to increase volume. Use ascorbic acid, learn to strengthen your dough through handling techniques and use some malt.

[@yashwantgarud8967]

it’s not costly

[@nobsbaking6391]

Hahahaha love watching some of my first videos.

[@eagleseye4396]

Hey bro, will it not make the bread chewy if it will have higher gluten content?

[@nobsbaking6391]

If you really "jacked it up" possibly. What I am talking is 'supplemental' to give you improved strength and gas retention....not gluten flour bread hehehehe. As a general rule higher protein flour will give you a Chewier texture but we are not trying to go above a traditional strong bread flour , just trying to "beef up" a medium performing flour.

[@Myffy]

I tried it and I found it made my bread too chewy and I didn't like it

[@garylester8621]

@@nobsbaking6391 I've been using VWG to add to my APF for some time now. My best sourdough loads now I use 100% hydration 500g flour 500g water 100g starter 10-15g salt 3 tablespoos VWG. 4 sets of strech and folds and 2-3 coil folds. 30 minutes rest between . Then into the fridge for 18-24 hours.

[@nobsbaking6391]

Depends on the gluten content in your flour from the beginning. If the flour was not strong and you supplemented gluten for better gas retention then maybe not. If your flour was already strong and you added gluten, just because, then the finished product may be more chewy. It also depends on how much water you have in the dough.

[@nobsbaking6391]

@garylester8621 Totally makes good sense to me. Cheers JP

[@charithamysore6790]

Hi, I have tried and failed at least 10 Times while attempting bread with whole wheat flour. No all purpose flour at all. Millions of you tube videos but none helping. I get a doubt whether the you tubers who make breads with whole wheat flour do add the APF and show that they made the bread with only whole wheat. Do you have any tips ?

[@nobsbaking6391]

Loads of tips, but how about some real help to sort this out for you. Send me an email at [e-mail] I will walk through every step. In your email tell me which country you come from so I can get my head around the flour you have available in your region. If you can send me your last recipe (in grams please) and your brand name of the flour. Cheers. We will get this sorted quick. 100% WW is not rocket science. 😀

[@nobsbaking6391]

Sorry, a few more details: How long do you mix? Do you know your final dough temperature after mixing? (Seems silly, but this is very important) Send it along to me with a brief description of the challenges.

[@charithamysore6790]

So kind of you and millions of thanks. I will write to you from my email.

[@yatali2085]

How much should I add to a kg of flour?

[@nobsbaking6391]

What type of flour? (All purpose / bread flour) What protein is it currently? I gave the ranges in video. 1 to 5% if I remember correct.

[@zp944]

The music volume is too low

[@nobsbaking6391]

Ya sorry about that ...definitely not paying attention to levels back then. I have tamed the music down since. Apologies.

[@addammadd]

Have a wife and child both very high risk, am a combat veteran and knew this pandemic was going to go long back in February 2020. Bought 300# of AP and 25# VWG (and 50# dark rye for the starter) figuring between the pasta and the other baking I do, didn’t want to be sitting on a fat pile of strong flour. Best decision I made that whole time. I’ve since baked over 600 loaves of sourdough, I’ve got a formulation that works perfectly and now the year over year experience to help account for seasonal fluctuations. The VWG was bar none the greatest realization early on.

[@jainvaibhav2006]

Hey JP, you should consider making videos keeping Indian kitchens in mind as well. The entire bio chemistry of baking is way different in India due to considerably high ambient temperature. In India people prefer whole wheat flour a lot more than the west so if you could come up with something that address those issues, it'd be great. Thanks for your helpful content.

[@nobsbaking6391]

I also live in the tropics so I totally understand where you are coming from. I would love to create a new video on this. If it's not too much to ask could you email me at [e-mail] as I would like to ask you a few questions via email. Thank you so much for the comment. Appreciated! JP

[@nobsbaking6391]

@jainvaibhav2006 I have been thinking about your message. Baking chemistry remains the same globally, however ingredients are different everywhere. Without getting into ingredients at this time, the biggest issue people have in hot climates is temperature control. Final dough temperature is critical and is standardized around the world at around 25 C. If it's very hot then the dough needs to be even a bit cooler. Water temperature used when making the dough is very important for achieving correct final dough temperature. If you have never thought about it, then this could be 90% of your problems. Cheers JP

[@jainvaibhav2006]

@@nobsbaking6391 sent an email to you, please check. Hope to hear back from you.

[@jimkoss3318]

Too much talking. Get to the point.

[@nobsbaking6391]

Fair enough...I know I have a tendency to ramble. Trying to find a good balance. Your feedback is truly appreciated.

[@dimitrismei]

It's a 4 minute video man, relax your boobies.