Category: Breadmaking

Vital wheat gluten is a concentrated protein that can drastically improve the structure of baked goods. Knowing how much vital wheat gluten should I add is key to achieving a perfect, airy crumb and satisfying chew, especially when working with low-protein or whole-grain flours.

According to Bon Appétit, the protein content of bread flour typically ranges from 11–13%. The reality, however, is that there is no single best protein content for bread flour, as the ideal percentage depends entirely on the specific bread you want to bake and its desired texture.