Gluten Washing Test. Wet Gluten Comparison. | by JoyRideCoffee

[@carmenv28]

I do bread with an addition of gluten powder for long time. Calculations are quite simple. If you use 10% protein flour, you can add that amount of gluten powder in your flour that increase your % to 14-15% (that Manitoba flour usually has). For example, for 1kg of flour at 10% you'll need around 40g gluten powder. Practically, from gluten perspective, you'll achieve the same thing with a native high protein flour. From other perspectives, the quality of the flour is not only given by the percentage of protein. There are other elements to consider like the P and W of the flour. I found this page describing it with good technical details: www.theartisan.net/flour_criteria_judging.htm. Flavor of the flour is another very important aspect. To take out the flavor of the flour, use sourdough and retard in the fridge. Breads raised with a lot of yeast and other additives to speed out the fermentation process will not release the flavor out even if you use the best flour in the world. And then, if people understands how gluten is eaten by the sourdough through the long fermentation process, the intolerance to gluten would not be so popular nowadays. With breads made in 1 hour (start to finish) to speed the production, (and most of the breads found in supermarket are like this) gluten arrives in the body in a raw form. Is then the stomach job lately to deal with it, so no wonder why all these health problems appear.

[@adam8ive]

So if I use gluten flour to bring the % from 6% to 14% I should get the same result as if i were to just use a high protein flour? Grocery stores where I live don’t sell bread flour unfortunately so if I could get my hands on this then that would be so helpful.

[@carmenv28]

@@adam8ive yes, I use this trick very often when I do not have good flour at hand. Adding gluten helps you reach a beautiful airy bread as it increases the elasticity of the dough to capture the CO2. As for taste/flavor, do not expect much difference. However, do not believe that the secret of amazing bread is based on the % of gluten. I know people who do not like airy bread because it is difficult to spread butter on it. The secret is working with the dough, ferment it properly as Joy Ride Coffee presents it so great in his videos.

[@johnnypetro9314]

Your post seems to imply that -- for people who are not gluten intolerant -- the amount of gluten they consume is proportional to how well the gluten is tolerated by the body. I don't think there is any reason to believe this is true. Non gluten intolerant vegans eat pure gluten, e.g. seitan, as a protein source and do not experience any ill effects.

[@anton7354]

There is a common misconception about "proteins = gluten". This is not the case - only some proteins comprise gluten. If it was the case the high gluten manitoba in the video would contain 20% of proteins.

[@eduardojahnke8970]

Before I started to buy 25kg flour bags, I used to enrich the flour with gluten as well. I read somewhere that you need about 17 grams per kg of flour to increase 1% in protein. So, if you have a 10% flour and you want 14% for a 500g flour loaf, you must calculate 17(g) * 4(%) * 0,5 (kg) = 34 grams of added gluten powder. Be sure to mix well while the flour is dry!

[@faytong4670]

Man, you know how to have fun! Blowing it up like a balloon with a bike pump! You’re a riot! Thanks again! Love the music too!

[@gustavobio]

Well, that was very cool. All I do in life is work and watch sourdough videos, and this was new to me. Thank you!

[@asderven]

That is how we get our fix these days ;).

[@susangradwell6667]

Fascinating. I would never have imagined you could do that with flour and water.

[@anton7354]

A couple of corrections. Starch is not soluble in water. The reason it gets "washed out" is it is not incorporated into the gluten structure. Yeasts do not east gluten - the bacteria in the sourdough starter produce acids and the acids "weaken" (and in the long run destroys) gluten structure. Try to add vinegar (acetic acid) to your wet gluten to see what I mean. Thanks for the video!

[@BreadbyJoyRideCoffee]

Thank you Anton. useful information! I found it interesting that overnight the gluten deteriorated (especially the one that was extensible). Elastic became extensible.

[@nickmeale1957]

The starch will wash out regardless of whether it is 'incorporated' into the gluten structure or not. I tested it

[@green7apocalyptica]

That's the most intresting video I've seen when it comes to bread. I learned so much with this. Thank you!!!🥳

[@dibyanshusekharmohapatra9929]

Absolutely stunning stuff. Balloon out of a dough 🤯🤯. Thanks a lot for this video. For showing real gluten.

[@fabdug6251]

Always such a pleasure to watch your videos ! Thanks !

[@BreadbyJoyRideCoffee]

Thank you!

[@AuroraClair]

This was so interesting, what a great test for comparison :)

[@BreadbyJoyRideCoffee]

Thank you! Indeed it's a lot to learn from this kind of experiments.

[@madelinkoh]

These gluten dough can then be fried in medium heat cooking oil , make a small ball size about the half inch diameter, it will be inflated to more then double its original size. Is delicious when added to your veggie cooking etc.

[@Abccddeeff]

Another great video from you!! Thank you! So entertaining and informative!

[@BreadbyJoyRideCoffee]

Thank you Patricia!

[@muhammadrizkyanugraha]

In case we make sourdough bread and inviting people, we can also have the "balloon" for decoration... Amazing video by the way

[@BreadbyJoyRideCoffee]

:))))

[@giovannimariaferraro8588]

This video is useful to understand what gluten is and what is his role/function in the dough. But... Manitoba is a really strong flour that gives the dough natural elasticity different from a common strong flour.

[@BreadbyJoyRideCoffee]

yes, in fact it's too elastic and need to use high hydration and longer times to develop extensibility

[@lozendelcaffe]

your videos are just like documentaries on national geographic. I've only recently discovered you and I'm literally captured. Thanks :) @yotzino

[@skimark8275]

Reminds me of when we were kids we used to grab a handful of wheat chew it til it turned into gum.

[@guillertronico]

muy importante informacion gracias...

[@andrehenriquemoreiraalbann9450]

This is soo cool!!!! Awesome!

[@jornoel7034]

Yeast doesnt "eat" protein. There is residual starch in your gluten which the yeast will find and break down releasing co2

[@BreadbyJoyRideCoffee]

thank you!

[@renghennagoolenpillay2653]

Hi if I need to incorporate it in my dough, what the percentage

[@PedroPaulo-zh2nm]

I think most people from where I live would kill for a "cheap weak crappy" flour like that one. Did you guys see how far it stretched without any kneading?

[@bezopinox]

Thank you for yet another inspiring video and choice of music! Is 10% protein flour enough for a decent dough? Are 16hrs enough fermentation time to reduce that gluten factor you mention? I mix the dough with a small amount of dry yeast. 5gr for 500gr of flour, 10% protein.

[@BreadbyJoyRideCoffee]

if in the end the bread is not gummy but lacy and creamy then the fermentation I think was optimal. you can try with 10% protein too. nothing to loose, gain experience. :) when you have a better flour it will be easier for you

[@gerdaho1]

Did you just make seitan (vital wheat gluten), the stuff vegans pay an arm and a leg for? I might make me some of that! And save the water for the garden. Fun video for the morning coffee break!

[@felipecarrasco4922]

How can i use this wet gluten to enrich my low protein dough? Thank you very much!!!! 🙌🙌

[@BreadbyJoyRideCoffee]

I guess you can mix it into the dough :)

[@felipecarrasco4922]

@@BreadbyJoyRideCoffee thanx dude, my instagram is felipan.cl , can i find you in instagram?

[@jjhkim0715]

Very interesting experiment and demonstration. Have you tried (or will try) the difference between the same flour, one fermented with starter and one not fermented allowed to sit for the same period of time 12 hrs or so?

[@BreadbyJoyRideCoffee]

you mean to wash the gluten after the fermentation was done?

[@jjhkim0715]

@@BreadbyJoyRideCoffee Yes, as the fermentation is supposed to change or breakdown the gluten. Really enjoy your vids Been going through and making the breads following your techniques. You make it fun and easy

[@pirvanescuisabela]

Super. Imi plac mult videourile tale. De unde ai luat acea faina Manitoba? Eu fac paine cu Sourdough din faina de la moara si ma cam chinui cu ea. Cred ca o sa trec pe faina cu 11% si o amestec cu 1% integrala ca sa am un procent mai bun de proteina. Cea de la moara are cam 9% din cate am vazut eu.

[@nhilathak9754]

Gasesti faina din video la vinoonline.ro/produs/faina-manitoba-w-450-la-sac-de-25-kg-de-la-selezione-casillo-lider-mondial/

[@NickSzabadkai]

Very interesting.

[@NickSzabadkai]

What about some sweet Sourdough Recepies, like Brioche. I am reading the Sourdough Book from Anita šumer and she has one. Your Pizza Recepie from here was fantastic!

[@garydyke1]

What about fermenting just the gluten ..........laminate in starter and salt after this process ......

[@PanayiotisSavva]

What do you consider as a high protein percentage and a low protein percentage per 100g of flour?

[@green7apocalyptica]

I think low is about 10g or less per 100g of flour and high is about 14g or little bit more. I think that the strong bread flour I use has 15g of protein😉

[@rongreene1788]

Good video but why is the pretty picture "stupid"?

[@Naton]

vegan meat substitute