Thread: Sourdough starter and bread making tutorial

I have a bread maker but when its finished baking it`s a hell of a job to get the loaf out of the backing tin, so just use the dough setting. When it`s ready into a baking tin or in this case a cake tin, my wholemeal cake bread, delish with lashings of peanut butter. .
, It`s all gone.

Originally Posted by Kiwi Sapper

The gluten content of NZ flour is all over the place like a mad woman's droppings and trying to get information on the % content per 100 gramms is like trying to get rid of a Show Pony. I have been told that the gluten content per 100 grms of WHITE flour which produces well, is 14%

IF I AM TO BELIEVE what I have been told after many questions, Countdown High Grade Flour is 11%, standard 10.9% and Pams High Grade 9%.....Yes, I know but I can only ask .I suspect the Count Down figures to be more accurate than Pams as I was told that they had never been asked for their gluten content.
I just boost gluten content of the flour required in the recipe by adding gluten flour, (Countdown and New World)

Attachment 137784

. ie If the recipe calls for 1200 grms of flour and I am using Countdown HG which is 11% gluten per 100 grms, with a shortfall of 3 grms of gluten per 100 grms of flour, then I calculate 12 x 3 = 36 and reduce the flour by 36 grms and replace it with 36 grms of gluten flour.

Rough and ready but it works for me,,,,,,,,,,,,so any experts out there, don't bother telling me I'm all wrong.

I bought some before the lockdown because they only had standard flour, works a treat.

Kiwi Sapper,

You are spot on. There is no such thing as 14% flour in ANZ unless it is fortified with gluten or bread improver which is a gluten mix.

Very little of our wheat makes 13% protein. Most flour is made from AH, ASW grade wheat or a blend to get 11-12% protein max.

Pasta and Pizza bases are made from Durum wheat flour. Durum is different to bread wheat and its flour does not bake as well. Different protein matrix in it.

Originally Posted by homebrew.357

I have a bread maker but when its finished baking it`s a hell of a job to get the loaf out of the backing tin, so just use the dough setting.,,,,,,,,,,,,,,,,,,,,,,.

I use this option as a short cut if I'm lazy and can't be bothered with kneading but wanting a reasonable shape and a large size loaf WITHOUT A HOLE IN IT'S BOTTOM when the paddle is ripped out.